OK. We missed it. February 23 was National Banana Bread Day. Bummer.
Here’s a way to make up for our banana gaffe–combine bananas with your seasonal pumpkin bread. (National Pumpkin Bread Day was October 30. We missed that one, too.)
First commercially imported to the United States in the 1870s, bananas have been a staple in American kitchens for a relatively short time. Spoilage was always an issue. In the 1930s commercial leavenings–baking powder and baking soda–became widely available to home cooks and it wasn’t long until American housewives figured out that “spoiled” bananas could be incorporated into a tasty and economical cake.
The Chiquita Banana Company (originally the United Fruit Company) was a major early player in the importation of bananas to the U.S. To get their product onto American tables, the company launched an aggressive advertising campaign that included this delightful 1940s cartoon: Chiquita Banana Cartoon. Who knew you could rhyme equator and refrigerator?
This recipe is adapted from one that appears on the Taste of Home site. You can find the original recipe here.
You can find a number of other delicious banana breads and cakes on Blue Cayenne. Just type “banana” into the search bar or click here.
Banana-Pumpkin Bread
Ingredients
- 1/2 C. shortening
- 1 1/2 C. sugar
- 2 large eggs
- 1 C. mashed ripe bananas (2 medium bananas)
- 3/4 C. canned pumpkin
- 1 t. vanilla extract
- 1 3/4 C. all-purpose flour
- 1 1/2 t. baking powder
- 3/4 t. baking soda
- 1/2 t. salt
- 1/2 c. chopped walnuts
Directions
- Step 1 Cream shortening and sugar in the bowl of a stand mixer, or use a large bowl. After the shortening and sugar are creamed, add eggs, one at a time. Mix well after each egg is added. Mix in bananas, pumpkin and vanilla. Set aside.
- Step 2 Sift flour, baking powder, baking soda and salt together in a bowl.
- Step 3 Gradually mix the flour mixture into the wet banana/pumpkin mixture. Chop the walnuts and fold them into the batter.
- Step 4 Grease loaf pans and pour in batter. I made three small loaves in pans that measured 7 1/2 inches by 3 1/2 inches by 2 inches deep.
- Step 5 Bake for 35-40 minutes in a preheated 350 degree F. oven. Your cakes are done when a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cakes cool for about 10 minutes before removing the cakes from the pans. Continue to cool on racks.
