February 22nd is National Banana Bread Day.
Banana bread is a sweet, almost cake-like, quick bread. The modern banana bread is believed to come about during the 18th century when housewives began experimenting with pearlash. Pearlash is refined potash that produces carbon-dioxide in the bread which leavens the bread immediately. Baking soda has since replace pearlash.
Banana bread and other quick breads become a standard recipe in American cookbooks in the 1930s as baking soda and baking powder gained popularity.
Popular additions include nuts, chocolate chips, and raisins.
Banana Bread Recipe
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup solid vegetable shortening
1 cup granulated sugar
2 eggs, beaten
3 ripe bananas
4 teaspoons sour cream
Preheat oven to 350F.
Grease a loaf pan.
Sift flour, baking soda, and salt, set aside.
Cream shortening and sugar together.
Beat eggs and mash bananas together then add to creamed sugar and shortening.
Add flour mixture alternately with sour cream and beat until smooth.
Pour into pan and about 1 hour or until done.