Schatzi: The earliest banana breads seem to have developed during the Twenties and Thirties, with recipes in print by 1933. This coincided with the popularity of baking soda and powder for use in quick breads. During the Twenties and Thirties, both bananas and pineapple were wildly popular, and banana bread was a quick, simple item to bake. It had another resurgence in the Sixties, one appearing in my 1961 Betty Crocker’s New Picture Cookbook, and another five in the 1962 Good Housekeeping Cook Book.
I think of banana bread as a very Sixties and Seventies treat, which is a bit odd because I wasn’t even born yet. But my mother baked it, and there is still a stained recipe card for Banana Bread in the recipe box, one with her younger, more childish handwriting. I can imagine her baking it in high school back in the Sixties, just as she later baked it for us when we were growing up. I remember Mom baking banana bread pretty frequently when I was little, but it seemed like she stopped almost entirely when I was older, though she never did stop saving black bananas in the freezer. We happened to have several nicely brown ones on hand, and I was possessed of a desire to bake some banana bread. click here for the Banana Bread recipe