The commodity failed to catch on in Australia but was in use as a substitute for wheat flour in the Caribbean in the late 19th century. It was claimed that the banana bread produced this way was healthier than that made from wheat. More than 100 years later a Queensland grower, Rob Watkins, began to produce commercial quantities of the flour.
Although bananas are an everyday purchase in Australia today, it wasn’t always so. An article in the Blyth Agriculturist *SA) in 1927 claims that “Fifty years ago the banana was practically unknown”. By the turn of the century they were becoming more plentiful in Australia, largely thanks to the efforts of Chinese planters and fruiterers.
The banana bread now found as common item on café menus in Australia (including those of chains such as Michel’s Patisserie and even McDonalds’ McCafe) in fact seems to have American origins. Most sources claim to the first American recipe appeared in Pillsbury’s 1933 Balanced Recipes cookbook. The first recipe I can find in Australian publications appeared the same year.
Many attribute the arrival of banana bread to the commercialisation of baking power, the ingredient that makes “quick breads” like this rise. However, baking powders in one form or another had been around since the middle of the 19th century. Perhaps it was the increasing popularity of bananas and the reluctance to waste food during the Great Depression that gave birth to the popular recipe.
During Australia’s first lockdown thanks to the 2020 Coronavirus epidemic, banana bread became one of the most searched-for recipes. Cashing in, the Australian Bananas organisation announced a “best banana bread” competition to kick off on 1 May, National Banana Day.
In April 2020, Google provided data to The Age showing that the most searched-for recipes over the past 30 days had been banana bread, pancakes, pizza dough, bread and cookies. It seems searches for the bread increased by 54 per cent world wide as families in lock-down turned to home baking. Comfort food to be sure.