Banana Bread

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  • Butter
    : 1/2 cup
  • Brown sugar
    : 1 cup
  • Eggs
    : 2
  • Bananas
    : 4
  • Cinnamon powder
    : 1 1/2 tablespoon
  • Vanilla
    : 1 teaspoon
  • Yoghurt
    : 2 tablespoon
  • flour
    : 2 cups
  • Salt
    : 1/3 teaspoon
  • Baking powder
    : 1 teaspoon
  • Baking soda
    : 1/2 teaspoon
  • APF
    : 1/2 cup
  • Almond flour/meal
    : 2 tablespoon
  • Raw sugar
    : 1/3
  • Butter
    : 2 tablespoon


A long pending recipe in my long list of dishes. A classic recipe which is made in the east and west equally with much like and preference. A bread which is served for breakfast mostly in western countries, this can be used as a dessert with ice creams, sauces or whipped creams, also as a tea time snack.

Over ripe bananas became the star in the early nineteens making this quick bread a sought after bread. As no yeast is used in this bread, this is called a quick bread. Baking powder and Baking soda are the two components used to leaven the bread.

I’m sure, a foodie like any one of us might have been behind the invention of this bread. I have this habit of turning out something new with over ripe  foods or left over foods. I know many of you all also will be doing this. This is a great way to utilize, recycle or wise usage of food without wasting.

Bananas are one thing which we mostly get in bunches and all of it would get ripened at the same time. I like well ripened bananas, though my hubby and kids prefer yellow colored beauties which are crisp. Early days when referigerator was not invented, these ripened bunches of bananas were hard to store, this could have been another reason where the banana bread’s origin would have gained prominence.

Baking powder and Baking and soda were introduced the world much later in the 1900’s I presume. It is stated in many articles that this bread gained world wide acceptance after the invention of baking powder and baking soda in 1930’s. As an alternative to the long tedious process of bread baking, banana bread can be made much simpler and easier with a texture of bread with BP and BS.

Many other reasons like great depression of 1930’s and invention and mass production of leavening agents like Baking soda and powder along with white flour made this bread popular by the giant manufacturing companies of these. Banana bread in the early days had sliced bananas as a topping on the bread. In due course of time, it was mashed up and used in the batter/dough.

Evolution has surely taken place for this recipe too. Flour, mashed bananas, leavening agent and small quantities of fat were  and are the main ingredients of this bread.  The first version of banana bread where some what rough textured loaves as they had wheat bran in it which was an inexpensive filler during the recession era. Fat content was very low in these products. The pronounced flavor was of banana as it was available abundantly.

The second edition saw the addition of buttermilk and a single egg as it was war time rationing era with prominence of banana being maintained. It was simple, plain and fine textured and was meant to fill stomachs rather than making something fancy and imaginative. Then came the era of modernisation, growth and prosperity blossomed in U.S. which paved the way to popularise this dish.

Betty Crocker and Pillsbury were the two companies which introduced cook books with the recipe of banana bread. It was a low fat, low sugar banana bread recipe which is said to have not tasted really that great. It was during mid 60’s and early 70’s that these recipe got a real make over.

Banana bread from Moosewood restaurant in New york, a collectively owned and managed business by workers, gave an all new rich banana bread chucking out the earlier versions, just like the young generations coming into its own.

This version had vanilla, orange, coffee, almonds and nutmeg flavored breads by this restaurant. History says, that there were banana breads made with sesame sprinkles too. White sugar got replaced by brown sugar,the result was a dense, moist and tasty banana bread. And from then on each version got upscaled by the additions of newer ingredients finally culminating into healthy versions too.

From 1980’s onwards a rapid upscaling was done for this recipe. Sweet and savory versions, even fusion versions were introduced. A combination of berries and bananas and other fruits along with nuts started popping up. Now you can see unique ways of making of this bread. Sushi, avocado, zucchini have become a regular household item. Different fruits like peaces, plum, mangoes, pineapple, dried fruits and selected veggies are also used as additions to this wonderful bread.

Chocolate, chocolate chips, cheese and jams are also used for preparing this dish. I have made a simple original banana bread, giving a twist with a crumble on top. I made this thinking that those who prefer to keep it simple can avoid the crumble and go forward with the dish. A mix of baking soda and powder is used in my recipe along with some yoghurt which gives that extra softness to this bread.

I’ve added a fair amount of bananas  to this bread to extract that extra flavor of it. My kids also love the banana flavor. Brown sugar is what gives this bread a total make over. I mix n match bananas with many other fruits, berries, nuts and dry fruits. I also make a combination of flours which are healthy and turn this into a comeplete healthy nutritious bread. Trials are going on as I want to combine health and taste together making it edible for kids too.

This turned out to be an all time soft, spongy and bread textured banana bread. I would like you all to try it and give me an honest feed back. You feedback, comments and recommendations are what aspire me to do better and brighter. So folks give it and try and enjoy your weekend.


Beat the butter and sugar till creamy and pale.


Add in eggs and whisk till well creamed and fluffy


Mash the bananas in another bowl. Add the cinnamon and vanilla and combine.


Seive all the dry ingredients and add to the wet ingredients, incoporating slowly and in batches.


Add the mashed banana mixture and integrate again.


Finally add the yogurt and gently fold in.


Add all the ingredients for the crumble in a bowl and mix it up till you get a crumbly mixture.


Grease a loaf pan with butter. Transfer the loaf batter.


Tap to release air bubbles. Spread the crumble on top.


Pre heat the oven to 180 degree celsius for 10 minutes.


Place the laof pan in the centre and bake for 40 minutes or till the tooth pick comes out clean ,


Rest and transfer to a wire rack. Cool down and serve.

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Recipe Name
Banana Bread
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