When life is bananas what do you do? Make banana bread, of course! Banana bread is considered a quick bread. It uses baking powder rather than yeast to leaven the cake.
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Food Tours in Italy 2022
Buongiorno amici:
Mary A Pringle from Pittsburgh, PA, shared a family banana loaf recipe worth trying.
There were non-bananas available in the United States until the initial years of 1900. The fruit ripens relatively fast and transporting them from areas of Southeast Asia prohibited the investment of bringing them into the marketplace. With the discovery of refrigerated systems at the turn of the 20th century the transportation became much more feasible. The American consumers reacted with happiness as they could finally incorporate the fruit into their daily baking. In the early 1930s, the Great Depression initiated its course, bringing food scarcity, misery, and people standing in line in soup kitchens all over the nation. Using bananas became a financial burden because of the inability to preserve them for a long time. Throwing them away was not feasible as every cent counted for the family finances. Around the same time, the advent of baking powder and baking soda increased the production at mass level, therefore several companies devised many recipes for quick loaves of bread, and banana loaves were one of them. Today the comforting recipe remains one of the cultural commodities on the American table.
Ingredients
2-3/4 cups all-purpose flour, sifted
One teaspoon double-acting baking powder
One teaspoon baking soda
1/2 teaspoon of salt
2/3 of a cup of unsalted butter or margarine
1/3 of a cup of granulated sugar
Two large eggs, organic
1 cup of mashed bananas
One can ( 8 oz.) of crushed pineapple in juice, drained
1/2 cup of plain yogurt
3/4 cup of chopped walnuts
1/4 cup of wheat germ
Procedure
Preheat the oven to 350F. Sift flour with baking powder, soda, and salt. Cream butter and sugar until light and fluffy. Beat in eggs.
Stir in bananas and pineapple. Add flour mixture alternately with yogurt, stirring to blend.
Add nuts and wheat germs. Pour into a 9 x 5- inch loaf pan, greased and floured on the bottom only.
Bake for 1 hour and 15 minutes, or until the loaf feels done to the touch. Let stand in pan for 20 minutes. Remove from pan and cool.
Note: Maybe wrapped and refrigerated for two weeks or frozen for up to two months.
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