Banana bread is the ultimate comeback story in the world of baking. Back in the 1930s, during the Great Depression, thrifty home cooks refused to let overripe bananas go to waste, so they mashed them up and tossed them into batter—thus, banana bread was born! But let’s be real: it was the invention of baking soda and powder that truly elevated this dense, fruity loaf from “questionable science experiment” to “grandma’s favorite treat.” Over the decades, banana bread has evolved, surviving every diet trend from low-fat to gluten-free, proving that no matter what, there’s always room for a loaf of sweet, banana-y goodness. And let’s not forget 2020—the year banana bread became the unofficial mascot of quarantine baking. If comfort had a smell, it would be fresh banana bread straight out of the oven! 🍌🍞
Ingredients
½ C Butter
1 C Sugar
2 Eggs
3 Bananas
2 t Baking Soda
2 C Flour
½ t Salt
1/3 C Milk
1 t Vanilla
Directions
Preheat oven to 350°F. To make banana bread, cream butter and sugar until lightens in color. Add eggs and bananas mix until combined. Add milk and vanilla and mix until combined. Mix dry ingredients together then mix with liquid batter until combined. Pour batter into greased loaf pan and cook 40-60 minutes until toothpick inserted in middle comes out clean.
