Today is National Banana Bread Day. Banana Bread Day is one of those made-up holidays that I have way too much fun with. I especially like to learn the history of the dish or recipe, it’s really fascinating how things develop.
Banana Bread got it’s start during WWI when there were few ships to export the fruit from Hawaii. People were looking for different ways to use bananas so that the fruit wouldn’t go to waste. As they say, necessity is the mother of invention! One of the first recorded recipes was printed in The Maui News on April 12, 1918.
Yeast, coconut milk or water
My favorite recipe isn’t nearly that old, I’ve had since about 2002. It was hand written on a sheet of paper that ended up stained and torn from being pulled out so often. I finally had to retype it before it disappeared completely. While typing I realized that it’s one that you might really like too. Rachel, who was working for us 15 years ago, gave me this recipe. I plan to share more of her wonderful recipes in the future. Quark, as I’ve said before, is fabulous for developing a moist, tender crumb in quick breads.
Gather your ingredients. I know that you know that already. You are smart. I am telling you this because I wasn’t being very smart and was already getting started when I realized that I only had 1/3 cup of flour. So here are the ingredients.
Mash up the bananas. It takes about four small bananas to get 1 1/2 cups.
Whisk together the dry ingredients.
Beat the sugar and oil for a few minutes, then add the eggs, Quark, and vanilla and mix until well blended.
Add the dry ingredients to the wet ingredients all at once and mix just until all the flour is just incorporated but don’t over-mix. Fold in the walnuts if desired.
Scoop the batter into a loaf pan or mini loaf pan. This batter makes one normal size loaf, or 8 mini loaves.
Bake at 350 for 50 to 60 minutes for a full-size loaf or 25 to 30 minutes for mini loaves.
Aren’t these cute?
Serve warm! Here’s a printable version
I made mini loaves to give away as gifts. Like I said: CUTE!