Today is National Banana Bread Day, so it only seems appropriate by celebrating it with baking the bread itself. I love baking. I like it even more when it’s a quick recipe!
Some quick history on Banana Bread: From what I’ve been told through the years, banana bread is known as a “quick bread” or “tea cake” because it requires no yeast. The first mention of banana bread in cookbooks seems to mark back to the Great Depression. This is believed to be true because the housewives who did all of the cooking and baking wanted and needed to be resourceful, thus not wanting to throw away anything including over-ripe bananas.
1 cup sugar
1 1/2 cups flour
1 teaspoon vanilla
1 teaspoon baking soda
1 beaten egg
dash of salt
1/3 cup melted butter
*****Preheat Oven to 350 degrees F*****(I think that’s 175 Celsius but check that!)
1. Smash bananas up in a mixing bowl
2. Melt your butter and add it in with the smashed bananas
4. Add the baking soda and salt. Mix again.
5. Add the flour and mix thoroughly to give it the ‘dough-type’ feel. Make sure to mix until no flour is left.
6. Line pan with butter or butter spray so bread doesn’t stick. Pour mixture into a 4X8 bread pan.