This Banana Tea Bread recipe, clipped from The Philadelphia Inquirer on January 1, 1989, is a delightful reminder of the cherished baking traditions of the late 1980s. Also found in the York Daily Record on December 28, 1988, and the Sioux City Journal on May 17, 1989, this recipe reflects the era’s love for simple, homemade treats. With its rich flavor and comforting texture, Banana tea bread was a favorite in kitchens across America, perfect for serving with a cup of tea or coffee.
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Banana Tea Bread
Food History
Banana tea bread, like its close relative banana bread, has been a beloved treat for decades. The late 1980s saw a resurgence of classic recipes in newspapers and magazines, where home bakers sought straightforward, comforting desserts. The use of brown sugar and ripe bananas in this recipe gives it a rich, caramel-like flavor, while the optional walnuts add a satisfying crunch. This recipe, spread across various publications, showcases how popular and timeless banana bread variations were during this period.
Discover our ultimate guide to banana bread with recipes and tips here: Banana Bread Recipes and Tips.
Timeline
- 1930s: Banana bread first appears in cookbooks, becoming a staple in American households during the Great Depression.
- 1988-1989: This specific Banana Tea Bread recipe is widely shared in newspapers, reflecting the era’s emphasis on simple, homey desserts.
- Today: Banana tea bread remains a popular recipe, loved for its easy preparation and delicious flavor.
Recipe Discussion
This Banana Tea Bread recipe, with its origins in the late 1980s, combines the sweetness of very ripe bananas with the rich depth of brown sugar. The batter is simple, made with basic pantry ingredients like flour, eggs, and butter. The option to include walnuts adds texture and an extra layer of flavor, making this bread a satisfying snack or dessert. The recipe’s popularity in multiple newspapers highlights its appeal as a comforting, reliable treat for any occasion.
Mark your calendars for February 23rd—National Banana Bread Day is ripe and ready! Indulge in this timeless favorite that’s always a-peeling!
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Preparation Tips
- Banana Ripeness: Use very ripe bananas, as they provide the best sweetness and moisture for the bread.
- Mixing: Beat the banana, sugar, and egg mixture until frothy to incorporate air, which helps create a lighter texture in the final product.
- Baking: Be sure to check the bread with a toothpick during the last 10 minutes of baking. When it comes out clean, the bread is ready.
- Cooling: Let the bread cool in the pan for a few minutes before transferring it to a rack to cool completely. This helps the loaf set and makes it easier to slice.
Recommended Products for Making Banana Tea Bread
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- 9×5 Loaf Pan: Essential for baking this Banana Tea Bread evenly and with a perfect shape.
- Electric Mixer: Ideal for beating the ingredients to the right consistency.
- Cooling Rack: Helps cool your bread evenly, preventing it from becoming soggy.
Serving Suggestions
- Afternoon Tea: Serve slices of Banana Tea Bread with a cup of hot tea or coffee for a delightful afternoon treat.
- Dessert: Add a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
- Breakfast: For a sweet start to your day, enjoy a slice with a smear of butter or cream cheese.
Bake a Slice of History Today
Bring a taste of the 1980s to your kitchen with this Banana Tea Bread recipe, a timeless classic that’s as delicious now as it was when it first appeared in newspapers. Explore more vintage recipes from our collection and discover the joy of baking from scratch with recipes that have stood the test of time. Whether you’re sharing with family or indulging in a solo treat, this bread will surely satisfy!
Vintage Recipe Box 200 Overview
There are lots of fun recipes to read in the box this recipe for Banana Tea Bread was with.
Click here to view all of Vintage Recipe Box 200 recipes from Langhorne, Pennsylvania, and to learn more about the history of the recipe box.
Banana Tea Bread Recipe
Banana Tea Bread (VRP 200)
Ingredients
- 1 cup brown sugar, packed
- 3 very ripe large bananas, pureed
- 2 eggs
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/4 pound (1 stick) melting butter
- ½ cup chopped walnuts (optional)
Instructions
In bowl of electric mixer, combine brown sugar, bananas and eggs. Beat until frothy. Beat in flour, baking soda and salt. Add melted butter, and beat to blend. Stir in walnuts, if using. Pour batter into buttered 9-by-5-inch loaf pan, and bake at 350 degrees for 55 to 60 minutes, or until a wood pick inserted in the center comes out clean. Makes one loaf.