I’ll admit it: sometimes I buy too many bananas so some of them ripen to that “just-brown-enough-to-make-banana-bread” color!
So, I want to share my go-to recipe. But, first, a little bit about banana bread from The National Day calendar:
February 23rd annually recognizes a well-known food holiday,
National Banana Bread Day.
A moist, sweet, cake-like quick bread, banana bread is made with fully ripe, mashed bananas. There are some recipes where banana bread is made with yeast when it is then usually sliced, toasted and spread with butter.
It was with the popularization of baking soda and baking powder in the 1930s that banana bread first became a standard feature of American cookbooks and appeared in Pillsbury’s 1933
Balanced Recipes
cookbook. Banana bread later gained further acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.
… Now let’s get bakin’!
Oh, and the good news about my fav recipe, it makes 2 loaves! 🙂
You can’t have too much banana bread, can you?
CLICK HERE for the original recipe from “Genius Kitchen”
(Amy Iler is a talk-show host at 790 AM KFGO in Fargo-Moorhead. She can be heard weekdays 11am-2pm during “It Takes 2 with Jack & Amy”. Follow her on Twitter @AmyKFGO.)
