My next venture with bread maker was an attempt to bake something sweet. And what a better option it would be than the classic and well known banana bread.
As European that is not that familiar with American dishes, I have decided to explored the history of this bread and found the following:
“Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury‘s 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.
National Banana Bread day is 23 February. Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts.The modern banana bread recipe began being published in cookbooks around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase), others believe the modern banana bread was developed in corporate kitchens to promote flour and baking soda products.”
There are hundreds of recipes to bake it. I have used the recipe below and made a my own tweak.
Thus, the recipe:
- 2 cups of all purpose four
- 1 1/2 tsp of baking powder
- 3 tbsp of regular olive oil
- 2 eggs
- 2 big bananas
- 1/3 cup of chocolate chips
First used dough making program for 10 min and then baking program for 70min. Came out really nice! Was an excellent midday snack with a cup of cappuccino.