Margueritte’s Banana Nut Bread: A Family Tradition (VRP 006)

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This Banana Nut Bread recipe, written in blue ballpoint pen on a lined index card, comes to us from Margueritte RINEHART DePue, the mother of Merridelle Ruth DePUE Sowers. Born in 1896 in Perry, Ohio, Margueritte was deeply rooted in Ohio’s culinary traditions. Her daughter, Merridelle, married into the Sowers family, connecting her with Goldie LEWIS Sowers, the matriarch of the Vintage Recipe Box collection. This recipe is a delightful piece of the family’s legacy, passed down through generations.

Margueritte’s Banana Nut Bread

Food History

Banana bread, a beloved classic, gained popularity during the 1930s in America, coinciding with the rise of baking soda and baking powder as household staples. Overripe bananas, once considered waste, became a key ingredient in this moist and flavorful bread. During the Great Depression, banana bread was an economical way to use overripe fruit, and its popularity only grew during the 1960s with the rise of home baking. This recipe is a testament to Margueritte’s resourcefulness, using simple, accessible ingredients to create a comforting treat for her family.

Discover our ultimate guide to banana bread with recipes and tips here: Banana Bread Recipes and Tips.

Timeline

• 1930s: Banana bread gains popularity in America, coinciding with the increased availability of baking soda and powder.
• 1960s: Home baking surges, and banana bread becomes a staple in American kitchens.
• 1990: Margueritte Rinehart passes away, leaving behind a legacy of recipes cherished by her family.

Recipe Discussion

Margueritte’s Banana Nut Bread recipe is a straightforward yet delightful take on this classic treat. The combination of sugar, shortening, and mashed bananas creates a rich and moist loaf, while the vanilla adds a subtle depth of flavor. The use of baking soda and baking powder ensures a good rise, resulting in a well-rounded loaf. One unique tip Margueritte included was to push the batter up into the corners of the pan and let it stand for 20 minutes before baking, which helps achieve that perfectly domed top that’s so characteristic of a great banana bread. This bread can be served plain or with a variety of toppings like butter, cream cheese, or even ice cream for a more indulgent treat.

Preparation Tips

• Banana Choice: Use overripe bananas for the best flavor and sweetness.
• Resting the Batter: Allow the batter to stand for 20 minutes before baking to achieve a well-rounded loaf.
• Serving: This bread is versatile—serve it plain for a simple treat or dress it up with butter, cream cheese, or even a scoop of ice cream.

Mark your calendars for February 23rd—National Banana Bread Day is ripe and ready! Indulge in this timeless favorite that’s always a-peeling!

View other Food Holidays.

Recommended Products for Making Banana Nut Bread

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• 9″x5″ Loaf Pan: A sturdy loaf pan is essential for even baking.
• Silicone Spatula: Perfect for folding the banana mixture into the batter.
• Cooling Rack: Ensures your banana bread cools evenly without getting soggy on the bottom.

Serving Suggestions

• Classic: Serve slices of Margueritte’s Banana Nut Bread with a pat of butter for a simple, comforting snack.
• Breakfast: Pair with a dollop of cream cheese and a hot cup of coffee for a satisfying breakfast.
• Dessert: Top with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent dessert.

A Taste of Family Tradition

Margueritte’s Banana Nut Bread is more than just a recipe—it’s a piece of family history, connecting generations through the simple pleasure of home-baked goodness. Whether you enjoy it plain or dressed up, this bread is sure to bring warmth and nostalgia to your table. Dive into more timeless recipes from our vintage collection and continue the tradition of sharing good food with those you love.

Vintage Recipe Box 6 Overview

There are lots of fun recipes to read in the box this recipe for Banana Nut Bread was with. Click here to view all of Vintage Recipe Box 6 recipes.

Banana Nut Bread Recipe