What Is The Meaning Of A Banana Bread
- May 28, 2022
A lot of us are moving from one "comfort food" meal to the next (think of all the lasagnas and banana breads on Instagram). .
Banana bread recipes began being featured in well-known cookbooks across North America as baking soda and baking powder were being mass produced and becoming available in grocery stores in the 1930s. The modern banana bread recipe began being published in cookbooks around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market.Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase), others believe the modern banana bread was developed in corporate kitchens to promote flour and baking soda products.It could also be a combination of both theories, insofar as being developed in a corporate kitchen to promote flour and baking soda products, as well as marketed as a method to make use of overripe bananas.Vegan banana bread (made without eggs or dairy products).Blueberry banana bread (or other fruits such as raspberry or orange to add additional flavours). .
Hayley's Favorite Banana Bread
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A short history of banana bread
Ship captains had difficulty solving the puzzle of how to successfully transport a fruit that ripened (and rotted) so quickly.But the advent of refrigeration at the turn of the 20th century soon made bananas accessible to American households nationwide, where they quickly became a breakfast staple.First, the Great Depression, which began with the 1929 stock market crash and lasted throughout much of the 1930s, made every scrap of food precious.And second, Royal and other baking powder/baking soda manufacturers began mass producing their products, making these chemical leaveners widely available nationwide for the first time.But beyond that they can differ wildly — offering everything from a sprinkle of sesame seeds or dollop of apricot jam to a big hit of wheat bran or a grating of orange peel.Banana-Nut Bread from 1930's "My New Better Homes and Gardens Cook Book" yields a somewhat rough-textured loaf — due mainly to the full cup of wheat bran, an inexpensive bulk filler, added to the batter.Reflecting the financial hardships encountered by many families, the loaf is lower in fat and sugar than most current recipes, as well as smaller — but its banana flavor is quite pronounced, unlike that of some of its successors.Scented with vanilla, almond, orange, nutmeg, and coffee, this recipe from "The Moosewood Cookbook" even calls for sprinkling sesame seeds into the loaf pan before adding the batter.The ’80s will be remembered for the mainstream embrace of "upscale ethnic" and bold flavors: pesto, quiche, sushi, and tiramisu all became household favorites during this decade.Boomers entered their 30s ready to entertain — and 1982's "The Silver Palate Cookbook" ("Delicious recipes, menu, tips, lore from Manhattan's celebrated gourmet food shop") was on everyone's shelf.Made with 50% whole wheat flour, it's an unremarkable version (albeit rich; it uses an entire stick of butter) of what by then had become an American baking standby.Many Americans gravitated to the kitchen as the 20th century drew to a close, embracing food as creative expression.Atkins and South Beach kicked things off in 2003, and since then our regimes of choice have ranged from Paleo to raw to gluten-free.As noted earlier, it won't win any beauty contests; but it's dense, moist, and flavorful, perfect for slicing thin and perhaps spreading with a smear of cream cheese. .
Banana bread is having a moment
Web searches soared 54% over the same period, as Americans looked for both time-tested classic versions and recipes with a twist like vegan chocolate-chip banana bread.In March, Chrissy Teigen made headlines when she traded a loaf of her signature banana bread for a bag of romaine lettuce after discovering that Los Angeles grocery stores were sold out.(Find Teigen's banana-bread recipe, which includes shredded coconut, chopped dark chocolate and vanilla pudding mix here.Psychology explains the banana-bread trend, said Julie Ohana, a licensed master social worker and the founder of Culinary Art Therapy in West Bloomfield, Michigan, where she uses cooking as a means of communication and expression.But the benefits of baking go beyond nostalgic comfort food, explained Ohana, who believes spending time in the kitchen can help manage stress, increase self-esteem and teach mindfulness.Even the simple, repetitive movements of baking, such as stirring batter, cracking eggs and kneading bread can bring mental health benefits, Ohana said.For thousands of years, cooks used yeast to add loft to their baking, which could mean long hours tending to rising bread.Bananas were uncommon and expensive until the early 20th century, when the United Fruit Company brought in vast shipments from plantations in Latin America."It was the early 1930s when banana bread really started to take off," said PJ Hamel , a baking expert at the King Arthur Flour Company.At a time when resources were scarce, Americans were scrupulous about preventing food waste, making banana bread a favorite.And Hamel, whose own favorite banana bread recipe is this whole-grain version from King Arthur, said that the homey treat has evolved over the decades.In fact, Hamel thought that part of banana bread's enduring appeal might be how easy it is to tweak the recipes to changing fashion and personal tastes. .
How to make the best banana bread with tips & tricks for
Banana bread recipes are some of the easiest to follow and considered a "go-to" baked good to make, even for novice bakers.They might sink, they brown too much in the oven, they don't rise, they are under-baked in the middle or gummy at the bottom, they don't taste right....Here's a post to explore what can go wrong with banana bread and how to improve your recipe next time!Some may add cinnamon, nutmeg, or even cardamom for flavour, and vanilla extract too.In the muffin method, the wet ingredients are added to the dry, and slowly mixed in, just enough to make a cohesive batter without overworking it.To make a banana bread using the creaming method: the butter and sugar are whipped together until light and fluffy (this can take 5 minutes or more of beating them together), then the eggs are mixed in, one at a time, followed by the mashed banana, and finally the dry ingredients.The batter has more moisture content than it should and there aren't enough structural ingredients (mainly flour) to trap the air (steam from evaporation of water and carbon dioxide), leading to a wet loaf cake that may rise and collapse.Descriptors like "medium" or "large" don't help because those quantifiers are all subjective and relative, hardly an exact measurement.The air escapes from the still raw batter and the banana bread sinks back down.And the problem with this is the chemical leavener is used up and lost, and so the banana bread can't recover from the fall.Analyze the ingredient list, compare it to other banana bread recipes in your cookbooks or on your favourite sites.If you cut into your banana bread and you realize it's collapsed and still wet inside, it may mean that you didn't bake the loaf for long enough.Baking soda will increase the pH of your banana bread batter, making it more basic or alkaline.At higher pH, Maillard browning reactions occur, leading to a darker colour much faster.This is especially problematic with loaf cakes that take an hour or more to bake properly to the centre.After reading as many banana bread recipes as I possibly could, I realize now that most are leavened with baking soda exclusively, probably for historical reasons dating back to years when commercial baking powder didn't exist or wasn't as common in households.For this reason, banana bread recipes leavened with an excess of baking soda will inevitably turn brown.Even banana breads made with sour cream still have too much baking soda and brown more easily in the oven.Next time, if you are using a darker pan, preheat your oven to 25 ºF lower than the original temperature and from the beginning.Banana bread batter is particularly dense (as compared to a sponge cake or a flourless chocolate cake, where you incorporate a ton of air by whipping the eggs), especially when you think of the weight of the bananas added to the batter.You need a lot of rising power to be able to spring that cake batter up in the oven and to compete with gravity trying to pull the ingredients down.The thickness and heavy-nature of the banana bread batter is why recipes call for more chemical leaveners than other cakes.Recall that the rule of thumb for how much chemical leavener to add to baked goods is roughly:.¼ teaspoon (1.25 mL) of baking soda for every 125 grams (1 cup) of flour.If after a full hour of baking, your loaf cake hasn't risen, there's no fixing it at this point, sadly.On the outside, it can seem like your banana bread is perfectly baked, but then when you slice into it, you can see a line of under-baked batter that's settled at the base of the loaf cake.The gummy layer that can form on the bottom of a banana bread is so frustrating and it's a sign of a few possible problems:.Anything more than that and you will most definitely end up with a gummy layer and you will have difficulties getting the loaf to bake properly in a reasonable amount of time without burning on the edges.I bet it has 1 teaspoon (or more) of baking soda and probably little to no acidic ingredients on the list (like buttermilk, yogurt, sour cream).The banana peel should be extremely spotted, almost entirely coloured and on the verge of turning all black on the outside.There are some bakers that claim you can ripen the bananas by baking them in the oven but that doesn't make sense.I usually wait several weeks for bananas to ripen, especially during the colder winter months and there isn't much you can do to reduce the time it takes.Apples release ethylene gas as they begin to decay, which promotes ripening of other fruit.Here are some clues you can use to check if your cake is done baking (or quick bread in this case):.We can blame the perceived dryness of loaf cakes (and specifically banana breads) on a number of ingredients and steps:.This means that if you bake with butter, your cakes will be a little firmer or denser when they've cooled down to room temperature.On the other hand, oil-based cakes seem lighter and less dense because oil is quite fluid even at room temperature. .