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

Overview

This video delves into the history of banana bread, tracing its origins to Pillsbury's 1933 Depression-era recipe designed to combat food waste. It provides a detailed recipe, emphasizing key techniques for optimal flavor and moisture, and explores modern Hawaiian and Southern variations. The segment offers essential baking tips from expert chefs to create a perfect loaf.

Ingredients

• 3 medium bananas (about 400 grams)
• 113 grams unsalted butter, melted and cooled
• 200 grams dark muscovado sugar
• 2 large eggs
• 12 grams vanilla extract
• 4 grams cinnamon
• 250 grams all-purpose flour
• 5 grams baking soda
• 4 grams fine sea salt
• 120 grams toasted walnuts (optional)
• 100 grams hand-chopped dark chocolate (optional)
• Splash of good bourbon (optional)
• Bourbon-sugar glaze (optional)
• 120 grams toasted macadamia nuts (optional)
• 75 grams toasted coconut flakes (optional)
• Demerara sugar (for topping)

Instructions

1. Peel and mash 3 medium bananas with a fork, leaving some chunks. (Optional: Freeze ripe bananas, then thaw before mashing for enhanced moisture.)
2. Whisk the melted and cooled 113 grams of unsalted butter with 200 grams of dark muscovado sugar until glossy.
3. Beat in 2 large eggs, one at a time, followed by 12 grams of good vanilla extract and 4 grams of cinnamon into the wet mixture.
4. In a separate bowl, whisk together 250 grams of all-purpose flour, 5 grams of baking soda, and 4 grams of fine sea salt.
5. Add the dry ingredients to the wet ingredients in two parts, folding gently until no flour streaks remain, to avoid overmixing.
6. Fold in optional add-ins such as 120 grams of toasted walnuts and 100 grams of hand-chopped dark chocolate, or 120 grams of toasted macadamia nuts and 75 grams of toasted coconut flakes, or a splash of good bourbon.
7. Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang to act as handles.
8. Pour the batter into the prepared loaf pan.
9. Sprinkle the top with demerara sugar for a crackly crust.
10. Bake in the middle of your oven at 350 Fahrenheit (175 Celsius) for about 60 minutes.
11. Test for doneness by inserting a skewer; it should come out with moist crumbs attached, not wet batter.
12. Let the loaf cool in the pan for 10 minutes before lifting it out.
13. Allow the loaf to cool for at least one full hour before slicing. (Optional: Brush a simple bourbon-sugar glaze over the top while the loaf is still warm from the oven.)

In this video

• The original Pillsbury banana bread recipe, published in 1933, was a Great Depression invention to use surplus, overripe bananas and prevent food waste.
• For the best flavor and moisture, use deeply overripe bananas that are at least 70% covered in black spots, not yellow with green tips.
• Freezing ripe bananas and then thawing them before mashing breaks down cell walls, releasing more sweet banana juice for an even more moist and intense flavor.
• Mashing bananas with a fork, leaving some chunks, creates wonderful pockets of sweet, moist banana flavor in the baked bread.
• To build the wet base, whisk 113 grams of melted and cooled unsalted butter with 200 grams of dark muscovado sugar until glossy, then beat in two large eggs, vanilla extract, and cinnamon.
• When combining dry and wet ingredients, fold gently in two parts and stop as soon as flour streaks disappear, as overmixing makes the bread tough.
• Classic add-ins include 120 grams of toasted walnuts and 100 grams of hand-chopped dark chocolate, while Southern variations might use a splash of bourbon.
• Hawaiian variations feature 120 grams of toasted macadamia nuts and 75 grams of toasted coconut flakes for a tropical flavor.
• For a lovely, crackly crust, sprinkle demerara sugar on top of the batter before baking.
• Bake the banana bread in a 350 Fahrenheit (175 Celsius) oven for about 60 minutes, ensuring a skewer comes out with moist crumbs, and cool for at least one hour before slicing.

Frequently asked questions

When was banana bread invented?

Banana bread was first published as a recipe in Pillsbury's 'Balanced Recipes' cookbook in 1933, designed as a clever invention of the Great Depression to use surplus, overripe bananas.

What kind of bananas should I use for banana bread?

For the best flavor and moisture, you should use deeply overripe bananas, specifically those at least 70% covered in black spots. Avoid using yellow bananas with green tips.

What is a trick to make banana bread more moist?

A secret trick is to freeze ripe bananas, then thaw them out before mashing. This process breaks down the cell walls, releasing more sweet banana juice and making the bread exceptionally moist and flavorful.

What are some popular variations for banana bread?

Popular variations include adding toasted walnuts and dark chocolate. Southern styles might incorporate a splash of bourbon or a bourbon-sugar glaze, while Hawaiian versions use toasted macadamia nuts and coconut flakes for a tropical twist.

How long should banana bread cool before slicing?

After baking, let the loaf cool in the pan for 10 minutes before lifting it out. It is crucial to allow the loaf to cool for at least one full hour before slicing to ensure the best texture.