Banana bread

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,[2] and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950.[3]

National Banana Bread day is February 23.[4] 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[5] 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. It could also be a combination of both theories, insofar as being developed in a corporate kitchen to promote flour and baking soda products, as well as marketed as a method to make use of overripe bananas.[6]

• Banana raisin bread
• Banana nut bread – chopped nuts, often walnuts or pecans, are added to the recipe.
• Chocolate chip banana bread – chocolate chips are added to the recipe.
• Banana bread muffins
• Vegan banana bread (doesn’t include the dairy products or eggs)

• 
  Banana bread without nuts