Quarantine has blessed us all with 3:00 AM decisions, while some may include rreversable decisions

such as texting our ex’es some decisions are harmless and instgramable af, you know exactly what
I’m taking about, that’s why you clicked on this article, *drumrolls* BANANA BREAD.

While it patches up all your sugar cravings and messes up your entire kitchen, there is more to this
effortless, aesthetically plasing banana bread.

Bananas aren't indigenous to most of North America, and only until the 1800s, bananas were sparsly
available to the US. People involved in the shipping found it a challenge to deliver a fruit that ripend
and rotted fast.

However with the introduction of refriderters, banans were easy to store, and soon became a staple
in all house holds, almost every breakfast involved banans and it was soon added to most deserts to
add kick of flavour and garnish.

First, the Great Depression,

With the mass production and availabilty of baking powder and baking soda around 1930s, made the
chemical levener widely available nation wide. However, around this time, a huge stock market
crash hit the US, every American household was now scared to throw away any food item, and these
included rotten bananas as well

Cookbook writers were now inspired to experiment with bread instead of traditional yeast breads.

By the early 1930s

banana bread recipes had now become a unique and immensely flavoured form of making bread.

Recipies of the bread were featured by many brands such as Pillsbury.

Additionally, each recipe reflects its era in some way, from Depression-era ’30s thrift to back-to-the-
land ’60s.

1930s: The Depression

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.

History of Banana Bread via @kingarthurflour

1940s: World War II

Banana Bread from the 1946 was one item offered as rationing during the war, it was made up of
eggs, sour milk or buttermilk and ripe bananas.

Banana bread a recipie made to rbring out the imagination and fun way to cook was turning to a
staple for baking during war time rationin g.

Flavours introduced in bvanana breads by stay at home mms.

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
resulting flat-topped loaf is dark (from brown sugar), dense, moist — and very tasty. While it won't
win any beauty contests, this banana bread is one of my favs.

1980s: Bold new flavors

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.

Surprisingly, Silver Palate's Banana Bread doesn't reflect the dash and excitement of most of its
other recipes. 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.

2000s-2010s: A healthy awareness

Let's call the past 17 years or so the Decade of the Diet. 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. We're
determined to eat better — but for the most part aren't willing to give up food as pleasure.

Woith coca cola coming oiut diet soda the era of diet everything grew. Loookingf at nbanana read it
was quite obvious that the bread was not trhe healiseszt to say the least.

So a lot of flavours were introduced by making the banana bread low in sugar gluten free and non
gmo

Which eventually tasted like fresh hay.

B8ut also ramps it up by using a higher percentage of banana, and brown sugar, honey, and jam for
enhanced moistness and flavor. In addition, a tip at the end tells you how much you can reduce the
recipe's sugar and still enjoy the result. Yes, you can have your lower-sugar banana bread — and
enjoy it, too!

Three decades of banana bread: That's the 1930 recipe (Better Homes and Gardens) at the top; 1946
recipe (Joy of Cooking) in the center, and 1956 (Betty Crocker) at the bottom.

Of all of these recipes, two in particular catch my fancy. With flavours introduced by amany
companies, do you have secret flavour in your banana bread. Make it poular

so the banana flavor really shines through. Less sugar also means fewer calories — an added benefit!