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

Overview

This video explores the history of banana bread, originating from Pillsbury’s 1933 Depression-era recipe to prevent food waste. It details how to bake a perfect loaf, emphasizing using overripe bananas and gentle mixing techniques. The video also presents modern variations, including Hawaiian and Southern-inspired add-ins for enhanced flavor.

Ingredients

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

Instructions

1. Peel deeply overripe bananas (at least 70% covered in black spots); for intensified moisture and flavor, freeze ripe bananas then thaw before mashing.
2. Mash the 3 medium bananas with a fork, leaving some nice chunks for texture.
3. In a bowl, whisk the 113 grams of melted and cooled unsalted butter with 200 grams of dark muscovado sugar until glossy.
4. Beat in the 2 large eggs, one at a time, followed by 12 grams of vanilla extract and 4 grams of cinnamon to form the wet base.
5. In a separate bowl, whisk together the 250 grams of all-purpose flour, 5 grams of baking soda, and 4 grams of fine sea salt.
6. Add the whisked dry ingredients to the wet base in two parts, folding it in real gentle until no flour streaks are visible; do not overmix.
7. Fold in any desired add-ins, such as 120 grams of toasted walnuts and 100 grams of dark chocolate, or 120 grams of toasted macadamia nuts and 75 grams of toasted coconut flakes; a splash of bourbon can also be added.
8. Grease a 9-by-5-inch loaf pan and line it with parchment paper, ensuring some overhang to act as handles.
9. Pour the batter into the prepared pan and sprinkle the top with demerara sugar for a crackly crust.
10. Bake the loaf in the middle of your oven at 350°F (175°C) for about 60 minutes, until a skewer comes out with moist crumbs attached.
11. Let the loaf cool in the pan for 10 minutes before lifting it out using the parchment paper handles.
12. Allow the loaf to cool for at least one full hour before slicing.

In this video

• Banana bread originated in 1933 from Pillsbury's 'Balanced Recipes' cookbook as a clever invention to use surplus, overripe bananas.
• For the best flavor and moisture, use deeply overripe bananas that are at least 70% covered in black spots.
• Mashing bananas with a fork, leaving some chunks, creates wonderful pockets of sweet, moist banana flavor in the bread.
• Freezing ripe bananas and then thawing them out before mashing breaks down cell walls, releasing more sweet juice for a more moist and intense flavor.
• Avoid overmixing the dry ingredients into the wet batter, as this makes the bread tough.
• Classic add-ins include 120 grams of toasted walnuts and 100 grams of hand-chopped dark chocolate.
• A Southern variation might include a splash of good bourbon in the batter or a simple bourbon-sugar glaze brushed over the warm loaf.
• A Hawaiian variation incorporates 120 grams of toasted macadamia nuts and 75 grams of toasted coconut flakes for a tropical taste.
• Bake the loaf at 350°F (175°C) for approximately 60 minutes, until a skewer comes out with moist crumbs attached.
• Allow the baked banana bread loaf to cool for at least one full hour before slicing to ensure the best texture.

Frequently asked questions

What is the origin of banana bread?

Banana bread was first published in Pillsbury's 'Balanced Recipes' cookbook in 1933, designed during the Great Depression to use up surplus, overripe bananas and prevent food waste.

What kind of bananas should be used for banana bread?

For the best flavor and moisture, use deeply overripe bananas that are at least 70% covered in black spots, as yellow ones with green tips are not suitable.

What is a trick to make banana bread even more moist and flavorful?

Freezing ripe bananas, then thawing them before mashing, breaks down cell walls and releases more sweet banana juice, resulting in a more moist and intensely flavored bread.

What are some popular variations or add-ins for banana bread?

Classic add-ins include toasted walnuts and dark chocolate, while Southern variations might use bourbon, and Hawaiian variations feature toasted macadamia nuts and coconut flakes.

How can tough banana bread be avoided?

To avoid tough banana bread, gently fold the dry ingredients into the wet batter in two parts, stopping as soon as no flour streaks are visible to prevent overmixing.