Banana Nut Bread and Fine Wine! Who would think that would be a great wine pairing? Think PB&J and wine! No one thought that would work, and look at how well that went down!!
Although bananas first arrived in the US in the 1870s, it took some time before they became a dessert ingredient. When baking powder became widely available in grocery stores in the 1930s. Banana bread recipes emerged in cookbooks throughout North America. According to some food historians, the Great Depression may have contributed to the development of the banana bread recipe. The recipe was created because enterprising housewives did not want to waste overripe bananas. Others think that banana bread was created in commercial kitchens to advertise products like flour and baking soda.
The Great Depression
Most Americans experienced food scarcity during the Great Depression, and emergency food programs were established to avert famine. In New York City, breadlines were distributing 85,000 meals daily by 1931. In some areas, surplus agricultural items were distributed to the underprivileged, and a modest “food stamp” program was established for indigent federal employees.
Banana bread (or loaf), a fast bread, became popular in this environment. According to some historians, the recipes for current banana bread were developed by frugal housewives who wanted to get rid of their overripe bananas. (I say ‘modern’ because bananas were commonly used in recipes, including cakes, even before the 1930s.) It’s more likely that corporate kitchens created and distributed the recipe to cut down on food waste and assist home cooks in enhancing their baking with nutrition. A 1933 edition of Balanced Recipes contained one of the earliest printed recipes.
Baking Powder
Baking powder was yet another important component that fueled the popularity of banana bread. A Harvard chemistry professor created baking powder in 1856 under the name “yeast powder,” and it was only commercially produced at the turn of the 20th century. Baking powder manufacturers “engaged in a cutthroat battle for control of the national market” during the Great Depression, which resulted in lower pricing and increased availability of “quick bread,” such as banana bread, for home cooks.
The confluence of these two factors led to the spread of banana bread throughout America and later the rest of the world. So, the next time someone accuses you of following the latest fashion by making a lockdown loaf, you may respond that you are merely partaking in a practice with a long tradition. Who cares? Banana bread tastes great.
The Recipe: Banana Nut Bread
- 3/4 Cups of coarsely chopped walnuts, approximately 3 ounces or you can use pecans or almonds
- 1 1/4 Cup of all-purpose flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon cinnamon
- 1 Cup of Sugar
- 1/2 teaspoon salt
- 2 Large eggs
- 1/2 Cup Canola oil
- 3 Medium overripe bananas ( 1 1/4 cups) mashed
- 1 teaspoon pure vanilla extract
Directions
Step 1: Preheat your oven to 350°F. Coat a 9×5 loaf pan with cooking spray. Spread the nuts in a pie pan and toast them in the oven for 5 to 8 minutes or until fragrant. Let them cool. Mash the bananas with a fork or potato masher.
Step 2: In a medium bowl, whisk the flour with the baking soda, cinnamon, and salt. In another bowl, combine the sugar, eggs, and oil. Beat at high speed until creamy. Add the dry ingredients to the wet ingredients and mix well. Next, add your mashed bananas and vanilla. Mix until smooth. Lastly, fold in the toasted nuts.
Step 3: Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
Substitutions
If you want to change up your banana nut bread, there are a variety of variations. You can add chocolate chips, butterscotch chips, M & M’s, assorted berries, or candied fruit. I bet you can think of other variations, too. This is one area where you can let your imagination guide you.
Storage
Wrap the bread tightly in plastic and refrigerate it for up to 5 days (if it will last that long) or freeze it for up to 2 months.
In Conclusion
With The Christmas baking season just around the corner, you can start baking this banana nut bread for gifts for family and friends and freeze it until just before the gift-giving season starts. A loaf of this bread and a bottle of fine wine from our Wine of the Month club would make the perfect gift for almost anyone. May I suggest a Sauvignon Blanc or Cabernet Sauvignon with the Banana Nut bread?
- Sauvignon Blanc: Emphasize its crispness, citrusy flavors, and herbaceous notes, which provide a refreshing contrast to the bread’s texture.
- Cabernet Sauvignon (Cab Sav): Showcase its bold red berry and dark chocolate notes, which create an exciting contrast to the bread’s sweetness and nuttiness.
