The history of banan bread starts 800 years ago when bananas were first cultivated in Papua New Guinea. The Portugese brought this delicious plant to American around the 15th century. The popularization of baking soda and baking powder allowed for banana bread to be born in the U.S. It was first featured in American cookbooks in the 1930’s and ever since loved by the rest of the world.
Mexico has a great variety of bananas, being the most popular the “Tabasco” kind (very similar to Cavendish bananas here in Austrlia). Annually it produces about 2.2 tons of bananas.
This recipe is the traditional way my mom makes banana bread and how I learned to make it myself. It is perfect for when you find out your bananas have become too brown. It goes dreamily with wholemeal flour.
4 Brown bananas smashed
1 Can condensed milk
90gr Melted butter (unsalted)
2 Cups of flour (320gr.)
2 Teaspoons of baking powder
1/4 Teaspoon baking soda
Preheat oven at 200C
Beat the smashed bananas with the eggs. Add the condensed milk and the butter. Sift the flour, baking powder and baking soda; add to banana mix, outflanking.
Pour in a baking container with a baking paper cover (Alternatively you can lightly grease and flour the container). Bake for 40 minutes, or until by introducing a toothpick it comes out clean. Take the bread out of the oven and spread icing sugar to taste.