Bananas on their own are always a great snack to eat on the go. They boost your energy levels throughout the day and recharge your body’s batteries.

Bananas are also packed with fiber, protein, healthy fats, carbohydrates, potassium and vitamins…perfect for keeping bodies and minds full and focused.

And one of the easiest, most portable ways to eat bananas as a snack…and get rid of any bananas that have gotten ugly—is to make simple banana bread.

Banana bread is typically a moist, sweet, cake-like quick bread made from mashed bananas.

Banana bread recipes may have been first created by resourceful housewives during the Great Depression who did not wish to throw away expensive, but overripe, bananas.

Modern banana bread recipes began being published regularly in American cookbooks around the 1930s, as cooking with baking soda and baking powder became more popular.

Two such cookbooks that helped popularize banana bread were…

    Pillsbury’s 1933 Balanced Recipes cookbook 


      and the original 1950 Chiquita Banana’s Recipe Book.


      Each year National Banana Bread Day is celebrated on February 23rd.

        Cream Cheese-Filled Banana Nut Bread

        • 2 cup (1 stick) butter, at room temperature, plus more for pan
        • 1 cup granulated sugar
        • 2 large eggs
        • 1 1/2 cups unbleached flour
        • 1 teaspoon baking soda
        • 1 teaspoon salt
        • 1 cup mashed very ripe bananas
        • 1/2 cup sour cream
        • 1 teaspoon pure vanilla extract
        • 1/2 cup chopped walnuts or pecans

        Preheat oven to 350. Prep 9×5 loaf pan.Cream butter and sugar until light and fluffy. Add eggs. Whisk together flour, baking soda, and salt. Add to the butter mixture. Add bananas, sour cream, and vanilla. Stir in nuts. Pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes.Turn out onto a rack to cool.

        Cream Cheese Filling

        • 6 ounces cream cheese
        • 3 tablespoons confectioners’ sugar
        • 1/4 teaspoon salt 
        • 1/2 teaspoon vanilla 

        Whisk ingredients together until smooth. Once bread is baked and cooled, halve horizontally. Spread filling evenly over bottom half. Top with remaining half.


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