What is the key to moist banana bread?

The absolute soul of this bread is using deeply overripe bananas, at least 70% covered in black spots. For an even more moist loaf and intense flavor, freeze and then thaw peeled ripe bananas before mashing them.

How do you prevent banana bread from becoming tough?

To avoid a tough, dense crumb, fold the dry ingredients into the wet mixture gently and in two parts. Stop mixing as soon as you no longer see flour streaks, as overmixing is the enemy.

What are some popular add-ins for banana bread?

Classic choices include 120 grams of toasted walnuts and 100 grams of hand-chopped dark chocolate. Southern variations might feature a splash of bourbon, while Hawaiian styles use 120 grams of toasted macadamia nuts and 75 grams of toasted coconut flakes.

What temperature and for how long should banana bread bake?

Bake banana bread in the middle of your oven at 175 Celsius (350 Fahrenheit) for about 60 minutes. A skewer inserted should come out with moist crumbs attached, not wet batter.

When was the first banana bread recipe published?

The first recipe for banana bread, a clever invention of the Great Depression, was published in 1933 in Pillsbury's 'Balanced Recipes' cookbook. It was designed to prevent food waste.

Banana Bread — From Pillsbury’s 1933 Depression-Era Recipe to a Modern Loaf With Hawaiian and Southern Variations

Name: Banana Bread — From Pillsbury’s 1933 Depression-Era Recipe to a Modern Loaf With Hawaiian and Southern Variations
Cook time: 60 min
Cuisine: American
Ingredients: 3 medium bananas (about 400 grams), at least 70% covered in black spots; 113 grams (1 stick) unsalted butter, melted and cooled; 200 grams dark muscovado sugar; 2 large eggs; 12 grams vanilla extract; 4 grams cinnamon; 250 grams (2 cups) all-purpose flour; 5 grams (1 teaspoon) baking soda; 4 grams (3/4 teaspoon) fine sea salt; 120 grams (1 cup) toasted walnuts (optional); 100 grams hand-chopped dark chocolate (optional); Splash of good bourbon (optional, for Southern variation); 120 grams toasted macadamia nuts (optional, for Hawaiian variation); 75 grams toasted coconut flakes (optional, for Hawaiian variation); Demerara sugar (for sprinkling)

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Overview

In 1933, Pillsbury's 'Balanced Recipes' cookbook first published a recipe for banana bread, a clever invention of the Great Depression. This video explores the original recipe and modern variations, emphasizing using deeply overripe bananas and gentle folding for the best flavor and texture. It covers the journey from a Depression-era staple to a modern treat with regional flair.

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Ingredients

3 medium bananas (about 400 grams), at least 70% covered in black spots
113 grams (1 stick) unsalted butter, melted and cooled
200 grams dark muscovado sugar
2 large eggs
12 grams vanilla extract
4 grams cinnamon
250 grams (2 cups) all-purpose flour
5 grams (1 teaspoon) baking soda
4 grams (3/4 teaspoon) fine sea salt
120 grams (1 cup) toasted walnuts (optional)
100 grams hand-chopped dark chocolate (optional)
Splash of good bourbon (optional, for Southern variation)
120 grams toasted macadamia nuts (optional, for Hawaiian variation)
75 grams toasted coconut flakes (optional, for Hawaiian variation)
Demerara sugar (for sprinkling)

Instructions

Peel 3 medium bananas (about 400 grams) when they are at least 70% covered in black spots. For intensified flavor and moisture, peel them before freezing, then thaw them out before mashing.
Mash the bananas with a fork, leaving some nice chunks in there for wonderful pockets of sweet, moist banana flavor.
Melt 113 grams (1 stick) of unsalted butter and let it cool down a bit.
Whisk the cooled melted butter with 200 grams of dark muscovado sugar until it is glossy.
Beat in 2 large eggs, one at a time, followed by 12 grams of good vanilla extract and 4 grams of cinnamon.
In a separate bowl, whisk together 250 grams (2 cups) of all-purpose flour, 5 grams (1 teaspoon) of baking soda, and 4 grams (3/4 teaspoon) of fine sea salt.
Add the whisked dry ingredients to the wet mixture in two parts, folding it in real gentle. Stop as soon as you no longer see flour streaks to avoid overmixing, which makes the bread tough.
Fold in any desired add-ins, such as 120 grams (1 cup) of toasted walnuts, 100 grams of hand-chopped dark chocolate, a splash of good bourbon, 120 grams of toasted macadamia nuts, or 75 grams of toasted coconut flakes.
Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving some overhang to act as handles.
Pour the batter into the prepared pan.
For a lovely, crackly crust, sprinkle the top with demerara sugar.
Bake in the middle of your oven at 175 Celsius (350 Fahrenheit) for about 60 minutes, until a skewer comes out with moist crumbs attached, not wet batter.
Let the loaf cool in the pan for 10 minutes before lifting it out.
Allow the loaf to cool for at least one full hour before slicing.
Optionally, brush a simple bourbon-sugar glaze over the top while the loaf is still warm from the oven.

Frequently asked questions

What is the key to moist banana bread?: The absolute soul of this bread is using deeply overripe bananas, at least 70% covered in black spots. For an even more moist loaf and intense flavor, freeze and then thaw peeled ripe bananas before mashing them.
How do you prevent banana bread from becoming tough?: To avoid a tough, dense crumb, fold the dry ingredients into the wet mixture gently and in two parts. Stop mixing as soon as you no longer see flour streaks, as overmixing is the enemy.
What are some popular add-ins for banana bread?: Classic choices include 120 grams of toasted walnuts and 100 grams of hand-chopped dark chocolate. Southern variations might feature a splash of bourbon, while Hawaiian styles use 120 grams of toasted macadamia nuts and 75 grams of toasted coconut flakes.
What temperature and for how long should banana bread bake?: Bake banana bread in the middle of your oven at 175 Celsius (350 Fahrenheit) for about 60 minutes. A skewer inserted should come out with moist crumbs attached, not wet batter.
When was the first banana bread recipe published?: The first recipe for banana bread, a clever invention of the Great Depression, was published in 1933 in Pillsbury's 'Balanced Recipes' cookbook. It was designed to prevent food waste.

Transcript

Show Host: In 1933, Pillsbury's 'Balanced Recipes' cookbook first published a recipe for banana bread, a clever invention of the Great Depression. It was born from necessity, as the United Fruit Company sought ways for households to use up surplus bananas that were becoming overripe. This humble quick bread was designed to prevent food waste, but it quickly became an American classic, a testament to resourceful home baking that endures to this day.

Pastry Chef: Now, the absolute soul of this bread is your banana, honey. Don't you dare use a yellow one with green tips. We need 'em ugly—at least seventy percent covered in black spots. Three medium bananas will give you about 400 grams, or a scant pound, once peeled. Mash 'em with a fork, but leave some nice chunks in there. That's where you get those wonderful pockets of sweet, moist banana flavor. It ain't a smoothie, y'all.

Master Baker: For real, our Pastry Chef knows her stuff. And I tell you one secret trick from da islands: freeze your ripe bananas, then thaw 'em out before you mash. Da cell walls break down, brah, and all dat sweet banana juice comes out. It makes the bread even more moist and da flavor is ono, way more intense. It's a simple step, but makes a big kine difference. Just peel 'em before you freeze 'em, make your life easier.

Pastry Chef: Once your bananas are ready, let's build our wet base. You'll need 113 grams, or one stick, of unsalted butter, melted and cooled down a bit. Whisk that with 200 grams, about a packed cup, of dark muscovado sugar until it's glossy. Then beat in two large eggs, one at a time, followed by 12 grams of good vanilla extract and 4 grams of cinnamon. It should look thick and smell absolutely divine, honey.

Master Baker: Okay, for da dry stuff, get one separate bowl. You need 250 grams, that's about two cups, of all-purpose flour. Add 5 grams, one teaspoon, of baking soda and 4 grams, or three-quarters of a teaspoon, of fine sea salt. Whisk 'em all up. Den you add this to da wet stuff in two parts. Fold it in real gentle, brah. Stop as soon as you no see flour streaks. Overmixing is da enemy; makes da bread tough, like one rock.

Pastry Chef: Now for the best part, the add-ins! A classic choice is 120 grams, or about a cup, of toasted walnuts and 100 grams of hand-chopped dark chocolate. But down in the Lowcountry, we might add a little somethin' extra. A splash of good bourbon in the batter gives it a beautiful warmth. Or, better yet, you can brush a simple bourbon-sugar glaze over the top while the loaf is still warm from the oven. Lord, that's good.

Master Baker: Yeah, da bourbon sounds ono. But in Hawai'i, we make 'em tropical style. We use 120 grams of toasted macadamia nuts, 'cause they grow right here and get dat buttery crunch. And for extra aloha, we throw in about 75 grams of toasted coconut flakes. Da combination with da banana is unreal, brah. It's like sunshine inside da bread. One taste and you going feel like you stay on da beach.

Pastry Chef: It's time to bake this beauty. Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving some overhang to act as handles. Pour in your batter, and for a lovely, crackly crust, sprinkle the top with demerara sugar. Bake it in the middle of your oven at 175 Celsius, that's 350 Fahrenheit, for about 60 minutes. A skewer should come out with moist crumbs attached, not wet batter. Let it cool in the pan for 10 minutes before lifting it out.

Show Host: What a fantastic journey from a Depression-era staple to a modern treat with regional flair. Three key takeaways for the perfect loaf: first, always use deeply overripe, black-spotted bananas for the best flavor. Second, fold your dry ingredients gently to avoid a tough, dense crumb. And third, allow the loaf to cool for at least one full hour before slicing. A huge thank you to our Pastry Chef and our Master Baker for their incredible expertise.

Note: Informational only. Figures are a guide — verify before relying on them.