If there’s one thing people love, it’s bread. I don’t care if you’re gluten-free, dairy-free, fat-free, sugar-free, or everything-but-kale-free, you’re a human and you like carbs. Lucky for you, there are thousands of different breads on the market today to accommodate nearly every diet imaginable. Why? Because you love bread, and there’s no use trying to deny it.
Any way you slice it, bread is central to the world’s cuisine. Think about it. Every country has their own carb-heavy vehicle for shoveling food into their mouths. America loves sandwich bread and Parker House rolls, India likes naan, Mexico digs tortillas, and the French will go crazy for a good baguette. Ever since we figured out how to grow grain, we’ve been grinding it up and making bread.
Quick breads first became popular in the United States during the 1930s, when the demand for food was high and people needed a speedier alternative to traditional yeast-leavened bread. Enter chemical leavening agents like baking soda and baking powder, and the way we make and eat bread was changed forever.
Sweet breads gained particular popularity, with recipes for banana bread becoming a standard feature in many American cookbooks. These days banana bread is still considered an American classic, and for good reason. The moist, simple bread is a great way to use overripe bananas and can be ready in about an hour. It’s perfect when you have cravings for a little something sweet or when you need a last-minute gift for your neighbors who just had a baby.
Watch the video below to find out why banana bread is, and always will be, an American classic.
More quick breads to feed your sweet cravings: