Banana Nut Bread

This a very interesting food to research. Bananas have been around since the beginning of time. Sweet nut breads and cakes were eaten by the ancient Roman and Greeks. Who decided to combine these two foods? According to the food historians, banana bread is a relatively is a recent phenomenon. In the early 20th century bananas were very popular and were used in many recipes. Nut breads (also sometimes known as tea cakes, muffins) were likewise popular. The earliest banana-nut combinations recipes we find are for salads! 

 

 

"Banana bread is said to have been invented by a Depression-era housewife in search of a way to make some extra money at home. It is curious that it took so long to discover, for since the 1930s, banana bread has taken its place on the menu in millions of homes. Grocery stores often provide customers with banana bread recipes when bananas have begun to brown, in a last-ditch attempt to sell their produce. Faced with overripe bananas, many cooks turned them into banana muffins or banana pancakes. Homemade banana bread is considered a thoughtful hostess present, good for breakfast, with a cup of coffee or tea, with lunch or dinner. In the twenty-first century, as fewer women have time to bake, banana bread is quick and easy, and it satisfies the urge to bake something fresh. There are even packaged banana bread mixes available for people without the time or inclination to mash their own bananas."
---Bananas: An American Story, Virginia Scott Jenkins [Smithsonian Institution Press:Washington] 2000 (p. 114-5)

By http://www.foodtimeline.org/foodcakes.html#banana

Banana Nut Bread

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 (14 oz) box banana bread mix

3/4 cup water

3 tablespoons vegetable oil

2 eggs, beaten

1 cup walnuts, chopped

1/2 cup sour cream

1 teaspoon cinnamon

Directions:

Preheat oven 375 degrees. Grease 8x4 loaf pan. In mixing bowl, combine banana bread mix, water, vegetable oil, eggs, walnuts, sour cream and cinnamon. Stir well. Pour batter into loaf pan. Bake 40 to 50, or until toothpick inserted in center comes out clean. Enjoy!

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