🍌 1½ Pounds of Banana Banana Bread Recipe

🍌 1½ Pounds of Banana Banana Bread Recipe

welcome friends welcome back to Sunday
morning and the old cook book show today we’re gonna go back to the Walsh County
cookbook and we’re going to do a recipe called banana bread
now this cookbook was published in 1936 and a couple of weeks ago we did a
recipe for a banana cake and in that video I talked about how banana cakes
started to show up in recipe books in the late 1920s early 1930s and banana
bread starts to show up in the early 1930s and the first published recipe
that a lot of people can point to for banana bread was 1933 so this is 1937
not too long into the history of banana bread and I find this recipe to be very
interesting because it’s sort of a combination of date and nut bread
recipes that you can find in this same book so what a lot of people probably at
this point we’re doing was they’ve heard about banana bread and so they’re
looking around and they’re saying okay so this banana bread it’s a quick bread
what other quick breads do I make date nut loaf let’s put some bananas in
it and so this also has nuts and dates and we’re gonna see how this works out
so in here I’ve got some butter and some sugar and I’m gonna cream that together and the next into this Kremes mixture
are two eggs and you want to beat them in one at a time a lot of people ask me
why you can put them both in at the same time it’s definitely if you want to but
you’re gonna have to mix it a lot longer to get them creamed in consistently what
you’ll find out is that your your mixture gets really sloppy and doesn’t
cream together very well put them in one at a time it’ll mix in better it’s just
the way it works that’s it the first ones mixed in
go right ahead with the second one okay before we go much further I’m gonna move
on to the bananas so in the banana bread recipe I used the Cavendish banana this
is the banana that is most often found in most grocery stores where we live it
is the most produced banana on the planet it’s a monoculture banana it came
in in around the 1950s for industrial production although it was bred in the
1800’s in a greenhouse in England which I find very interesting so this is the
most prevalent banana because it’s easy to grow it’s easy to ship it’s easy to
store it’s just easy and profitable for the big banana to grow this banana I
used it in the last recipe and I got a lot of stick in the comment section from
people saying I didn’t make the recipe correctly because I didn’t use the
extinct banana that they would have had in the 1930s which is true and not true
all at the same time this was developed in the 1800s
quite possibly could have been available to anyone in North America in the 1930s
because it was being grown on plantations at that time so it could
have been available not quite likely more likely it was the Grouse Michel
or Big Mike banana that ran into trouble in 1950s with a blight that that ravaged
the the giant plantations and so they needed us they needed a replacement
because they couldn’t grow at scale anymore which is where that banana came
in but it’s not extinct you can still buy it it’s still out there it’s still
available still available across Asia and there’s still at least one
plantation in Florida that grows it commercially so if you’re in the right
place at the right time you can’t get that banana from the 1930s but I
couldn’t get it but what I can get here where we live in Toronto are a wide
range of much more flavorful bananas you see these in the grocery store they take
up an entire section and they’re dirt cheap and then hidden over in the corner
of most produce sections where we live are a whole selection of these tiny
bananas varying colors varying sizes varying flavors this one is called the
Manzano and so the deal with these bananas is they were also available in
that time period and you can’t really tell what was out there because we don’t
know who exactly what was in the grocery stores at that time but this could have
been a banana in the 1930s it’s definitely been around that long it’s
definitely got a flavor that is similar to the gross Michel banana who knows so
I’m gonna use them because they are more banana than banana to quote Blade Runner
and for those of you about to ask yes these bananas these little Manzano
bananas they do have seeds so they’re not cloned they are they’re grown from
seed it’s not a monoculture so I’m gonna put the banana into the creamed butter
mixture get that in there get it mixed in and then we’ll add the rest of the
wet and dry ingredients next ingredient is some baking soda
mixed into hot water this was common in in recipes from this time period to
dissolve the soda in water and put it into the recipe rather than mixing it
into the flour you actually get a better mix this way then putting it in with the
flour although with a mixer wholly unnecessary next ingredient is the
recipe calls for sour milk and I know there’s gonna be a little bit of
disagreement about this in the comment section and it’s open to my
interpretation of the recipe sour milk is milk that’s left out and
sours and bacteria lactobacillus bacteria and a bunch of other things get
in there thicken it a little bit and cause an acidification of the milk
making it sour which in terms of nitin have 19 sorry 20 20 the closest thing
you’re going to get to that in grocery stores in Canada in the United States is
led the burr or buttermilk and so buttermilk in this context is actually
1% skim milk that has been inoculated with bacteria in order to thicken and
sour it this has nothing to do with the production of butter this is not the
liquid left over from making butter and that’s a hard one to get your head
around because it’s just another one of the ways of marketing speak that hinder
us with the use of English in 1937 if it had called for butter milk it would
actually be the liquid left over from churning butter and that liquid is real
butter milk is clear yellow kind of looks like apple juice a little bit it
is very acidic but there is no fat in it because all the fat is in the butter so
in the context of sour milk just like it says here in the recipe today you’d use
cultured buttermilk so what I’m going to do now is
boon in some of the flour and mix that in and alternate back and forth between
flour and buttermilk until it’s all mixed together and the last two ingredients are chopped
walnuts and chopped dates just get those mixed in and distributed and as is
customary with these recipes I got no mixing instructions whatsoever
the only instruction is right at the end bake one hour in a moderate oven it
doesn’t say he use a loaf pan but I assume since it’s called banana bread
it’s a loaf pan so we’re gonna get this into a loaf pan I’ve got a moderate oven
going and we’ll put it in for an hour and we’ll see what happens you know what
there’s no instructions it doesn’t really tell me much but I’m thinking
this might have made two loaves see what happens it’s a very thick slice you’ve
cut us Oh Julie so this is it’s a quick bread so it’s banana bread it’s 19
clearly 1937 banana bread but it is so near as I can tell at this point in the
development of banana breads what a lot of people are doing is just taking quick
breads that they already have motion some bananas in so in this case this is
a date and walnut bread I was gonna say there’s dates in there so it’s a date
and walnut quick bread that Olga Hansen has shoved some bananas into okay so it
is going to be a very it well it is a very dense mmm it smells wonderful
mm-hmm you know it’s soft and moist inside mm-hmm
it is incredibly dense and part of that is there’s very little baking soda in it
the amount of baking soda is very tiny maybe a little bit more baking soda to
get more loft when definitely it should have been cooked in two
smaller loaf tins loaf tins in 2020 are smaller no today’s loaf Chin’s are a lot
bigger than that would have been in 1937 yeah so in 1937 they would have been
much smaller which would have made my cooking time better because it did not
cook in an hour so that the the tin was too big
chooses margin it’s got great flavor though mm-hmm Scott great flavor so it
it called for four large bananas now I’m curious which bananas did you use so I I
didn’t use the Cavendish okay I used these Manzano and these are quite small
but I don’t know what bananas Olga was using in 1935 1937 know that it’s at the
Cavendish no capitis well the Cavendish could have been because the Cavendish
was developed in the 1800s okay but it wasn’t as as it was probably the Grouse
Michel which is called the Big Mike mm-hmm which is a banana that’s not
quite as big as the Cavendish but not quite as small as that so I used eight
of those little bananas sure and I mean the banana flavor is absolutely credible
crack that open let’s taste that banana okay do you think it’s gonna taste
different I mean we are I mean let’s face it we all eat Cavendish bananas for
the most part here in in North America yeah unless you are once you live in
banana country you live in Vietnam where a different species of banana that’s
right but any given time in the year every few weeks there’s a different
species wasn’t there and it was great and depending on where you were in the
north of the South that’s a great banana flavor the texture is different there
there it looks like it looks like there’s actual little seeds inside there
are seasons when I mustered up I could see the seeds mm-hmm um yeah so the
texture is different it might not be as sweet but it’s got more banana flavor to
me Oh have another mmm but it seems if they’re
gone they’re gone that’s it it’s just a wee snack so this
is not banana bread as we would think of banana bread today but someone’s got to
make the first version and hey but it’s great oh they certainly did it’s it’s
it’s a great alternative to just a plain Jane
banana bread comes with a better story yeah thanks for stopping by so you can
soon you

82 thoughts on “🍌 1½ Pounds of Banana Banana Bread Recipe

  1. Thanks for watching Everyone! Do you every buy those other bananas at the supermarket? As always the recipe is in the description box.

  2. Cavendish bananas really are terrible compared to the wide variety of other bananas available. I've yet to try the elusive gros michel, though as you mentioned, Miami Fruit Company offers a waiting list preorder for them. I have tried many other banana varieties all across southeast Asia though and the variety is truly outstanding. I never thought to try some of these other varieties for banana bread, will definitely give it a shot. Thanks, Glen!

  3. The history lesson on bananas was interesting and I enjoyed it 🙂 Thanks on making great and educational content!

  4. One trick I learned for banana bread that I like is to mash the banana with sugar and let it rest for a good half hour before mixing. The liquification by the sugar and slight oxidation heightens the banana flavor in the finished product.

  5. My late father worked for the Swedish banana shipping company. He gave us kids ladyfingers bananas,fresh from the boat. Regular bananas taste like paper to me.

  6. Two things:
    1) I wonder when they moved from butter based fruit bread to oil based because all of my family's recipes for fruit quick breads use oil. We have recipes for date, strawberry, banana, and probably more.
    2) I thought soured milk was made with vinegar. It's slightly thicker than regular milk but not as thick as buttermilk. Though, I do use American cultured buttermilk (with "butterflakes") frequently when baking and cooking breakfast items.

  7. lol, I feel like you are under no obligation to apologize for not using a banana which is virtually unobtainium today. Still, cool lesson and interesting to hear about the manzano banana. I'll have to keep an eye out for different kinds in the store.

  8. I never buy the red, or finger bananas at the supermarket, because I don’t think I would like them, but of course, in produce stores, there are always so many more varieties, including cooking bananas (plantains), and I should try something different, sometimes!

  9. I live in Florida and have seen several different bananas types at markets but, since they have seeds, I’ve never tried them
    My mom makes a very basic banana bread, she uses several cups worth of puréed bananas, flour, sugar, salt, butter and it probably weighs 5 pounds 🤣
    But it’s oh so good. I need to get the recipe from her 🙏🏻

  10. Could you use plain full fat whole milk yogurt vice buttermilk? I don’t know if the additional fat would make a difference or not. Or add a pat of butter? I am not a baker so I have no idea

  11. My grandpa loved and drank buttermilk all the time. I'll never forget when I was real little, I was visiting my grandma and grandpa. My grandpa asked me one day if I ever had buttermilk. Being uninformed about this product, it got me real excited and curious at the same time. I like butter, I like milk, them combined would make a heavenly drink. WRONG! That nasty stuff tasted like battery acid and TV static fell into a glass of milk. Everyone had a good laugh at my expense, and that was the beginning of my trust issues, but a fond memory nonetheless.

  12. 😂Olga made it her own!!!👍👍 ASOLUTELY loved this lesson/seminar/lecture!!! This is Glen & Friends Cooking!! All of my old recipe books are the same – dates, nuts and raisins; can't go wrong! Forgot about the water/baking soda, thank you! Wonderful episode!😎👍👍🥇🏅

  13. Im glad you clarified about buttermilk vs sour milk. Sour milk back in those days was probably raw milk left out to separate (guessing) which makes a type of kefir. But don't try doing that with pasteurized milk it just becomes barf and is absolutely disgusting.

  14. Again, this is another unappetizing dark crusted cake/quick bread. Thinking the oven is too hot or the cooking time is too long or you should use a glass or ceramic loaf pan.

  15. If the Cavendish bananas work, then in my mind the recipe is a success and it doesn't matter what would have been used as we have a readily available option that works.

  16. All over ripe bananas go into the freezer.
    When you have enough, defrost a bit, snip end and squeeze the fruit out like toothpaste.
    Make yer bread.
    Rich flavor, less waste.

  17. We love the little bananas. Hawaii had what they called apple bananas and they were pretty tasty. It's been a while, but Manzano bananas might be the same thing. Have you done any research on the general availability of bananas in the northern US and Canada? I'm curious how long it took for people to realize they could make something so delicious that they might actually want to buy bananas with the intent to let them get too ripe so they could make banana bread.

  18. This is very similar to my maternal Grandmother's banana bread recipe. They were from northern Wisconsin. Only difference is there were no dates in it. I'm curious about the type of bananas they would have had access to in the 30s-50s. Have to ask my mom sometime.
    On another note, I read, sometime ago, that that banana flavoring that's used nowadays was based on the extinct banana & has never been changed.

  19. Who knew banana bread was so complicated. Lol I don't care for bananas but my wife really likes banana bread. My wife buys the mass produced bananas.

  20. I love that crust that formed, woulda made a great snack with some milk and maybe apple butter or cream cheese. Maybe even cooking it in a muffin/cupcake tin or a mold to make small twinkie sized breads…

  21. Just to let you know the best recipe for bannana bread (accordingto a new york competition) uses cinnamon sugar mix and then sprinkles that on top and bake i tried it it was amazing

  22. Actual sour milk (literally produced and packaged by dairy companies) it’s so popular in South Africa, people have it with a grainy Mielie meal and it’s also great for making scones

  23. I lost my favourite banana loaf recipe…I want to make a dark denser loaf but every recipe I find that says dark or denser loaf looks like the one you just made.Anyone have a denser cake like loaf pan recipe for me??Or Glenn any suggestions?I also put larger chunks in mine along with the blended but I used to know my recipe off by heart but after a car crash my long term memory is shot and I forgot it 😭

  24. Scientific explanation for adding 1 egg at a time: you are trying to mix 2 things that don't want to mix: one is mostly water based (egg), one is mostly fat based (butter) and as we know fat and water don't like each other; by adding 1 egg at a time you are basically doing the same thing as drizzling oil slowly when you do mayonnaise, you are trying to make an emulsion and the only way to have a "homogenous" one is to add little portions of one thing in the other.

  25. Dates in banana bread??? Why have I never heard of this before? (Although, I do have a delicious banana bread recipe from the 1940’s that has chopped dried apricots.)

  26. So appreciate of the effort you have put in to these older recipes, not only the history but the authenticity of the ingredients and method.

    The cooks of the interwebz thanks you, Glen. 😉

  27. Very Interesting. I made a date bread from a recipe my mother used to use. So now I am interested in combining my leftover dates (and walnuts) into a banana bread! I also paused the video and took a photo of the date bread recipe LOL
    On another subject, have you ever done Nanaimo Bars? Is this a recipe like butter tarts that seems to have endless variations? I made those recently from a recipe my mother had, but had to reference the internet and came across quite a few variations. No wonder I like them… they are nothing but sugar. It's not until you make something when you are struck by the sheer amount of sugar involved.

  28. Huh. I always thought the old one was pronounced "Gros Mishel," like Michelle. Maybe I was just trying to add French pronunciation where it wasn't due?

  29. I had to unsub you, and sub again to get your notifications. That might be something you need to take up with YouTube. Love the channel; hope this little glitch is no problem.

  30. Seeds do not indicate whether a banana is a clone or not. I am still looking for documentation, but most likely 'Manzano' bananas are produced clonaly like most other bananas.

  31. My mum said that instead of using butter milk, you can just put some lemon juice in a jug of milk. I don't know how true that is though?

  32. Grandma taught me back in 1968 when I first learned to make banana bread at around six years old that you put some lemon juice in with regular milk, about a tablespoon to a cup of milk. It’s the acidity of your sour milk, buttermilk or lemon juice that activates the soda and who was I to argue with grandma.

  33. Bananas give me the worst heartburn. But my Missus makes amazing banana bread. So I suffer every couple of months for about a week.

  34. All of my grandmother's old recepies use the term "sour milk" instead of buttermilk. She seemed to think that it was the same product that they changed the name of for marketing purposes.

  35. I travel to Uganda about every year, and the bananas they have are great. I believe they're manzanos based on their size and shape. Also, the pineapple is the best in the world there. Absolutely sweet as nectar, and not acidic like North American pineapples are. I find that the pineapples I eat here end up actually hurting my mouth because they're so acidic.

  36. I’m wondering if, instead of dates, the seasonal baby dried bananas at Trader Joe’s would be delicious? They disappear during the fall months, but they are great in quick breads.

  37. I enjoy those baby finger bananas any time I can get them. Some of my friends grow them from Florida to Louisiana … and they could easily be grown further west..
    My grandma and mother would splash a tiny bit of vinegar into the milk so it would "clabber" and use that for sour milk.
    Your finished loaf looked great. I'm not sure I would go with two smaller tins or increased soda … AND … I love banana bread.

  38. Been looking at other recipes to try instead of my usual as I have a load of bananas that want using up so this seems like a good one to try. I'm curious to know what the difference is between banana bread and cake because all the recipes I've seen are quite similar so what is it that sets them apart?

  39. I was interested in this recipe as it's very similar to a banana cake recipe I have from a South Australian cookbook from 1959, with the exception of dates and nuts. It also calls for sour milk and placing the soda in fluid.

    Side note: I really enjoy the other banana varieties available in my local supermarkets, as they have much more flavour than Cavendish.

  40. I wish there was a way to make home made fruit loop straws I remember having them all the time as a kid but for some reason they were sadly discontinued 🙇🏻‍♂️💔

  41. Gross Michael? I thought you were Canadian. Throw some accents and phlegm in there. You know, like the Quebecois will get mad at you for even trying.

    Also, now I just want a Weird Al parody of the White Zombie song More Human Than Human. Also to have any goddamn idea what that song is actually about beyond a couple obvious references to the source material. Rob Zombie just writes incomprehensible puzzles riddled with yeahs…

  42. Why not just let the milk go sour…as an African this recipe is super easy because we have all types of bananas and souring milk is actually a delicacy

  43. Ironically, the Cavendish banana is going extinct right now. (Have noticed the price creep on bananas?) We're currently going through the similar fungal blight (black sigatoka) that they had in the 1950's. It's killed off most banana trees across Asia and has now appeared in Central America in the past year. Scientists are trying to develop a new breed of banana to replace the Cavendish.

  44. I do remember having bananas with seeds, when I was a kid in the seventies. I don't know what those would have been. Because I remember mainly having Chiquita brand bananas.

  45. How to find good bananas : the edges are smooth because the banana is rounder. Color don't count, just leave them in a bag and they'll turn yellow.

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