The recipe for banana bread became available to the public in the 1930s in America during the Great Depression. Then, each half of the half-eaten product was considered precious, and people refused to throw out even overly ripe bananas. At the same time, large producers of baking powder first hit the market. Two elements, at one time in one place, caused a boom of banana bread in America and have been a favorite treat ever since.
By the way, the name banana bread is nothing more but a tradition. The same products made with zucchini, apples or other ingredients are usually called cakes. The products itself is classified as “quick bread” because instead of yeast, it uses baking powder, which allows the dough to rise in the oven without additional proofing.
With the growing popularity of healthy food, part of which, by the way, is a banana bread, people began to come up with new, more interesting combinations. For example, adding zucchini to desserts has become a new standard.
2 small breads
- 2 oz of flour
- 0.5 tsp Soda
- A pinch of salt
- 1 tsp. Cinnamon
- 1 banana
- 1 oz butter, melted
- 0.8 oz of brown sugar
- 0.5 tsp Vanilla extract
- 1 egg
- 2 oz of zucchini.
How to cook:
Preheat the oven to 350F degrees.
In a deep bowl combine the flour, soda, salt, cinnamon, and mix.
In another bowl, mash the banana and grate zucchini on a fine grater. Add the egg, sugar, butter, vanilla extract and mix well using a blender or a whisk. The best bananas for this recipe should have brown spots on the peel. It is best if they are slightly overripe.
Gently mix dry ingredients into wet. Try not to add everything at once, as lumps may form in the batter.
Pour the batter into the baking form and bake for 25-35 minutes. Cooking time depends on the size of the product, so check your bread every once in a while.
Insert a toothpick or a thin knife into the bread, and if they come out clean, then the dessert is ready.