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Banana bread became a fixture of American baking in the 1930s, when chemical leaveners were common, bananas were widely available, and thrifty cooks had good reason to save overripe fruit. It later moved through community cookbooks, lunchboxes, coffee shops, and pandemic-era baking. The formula remains durable because it is forgiving: ripe bananas, a quick-bread batter, and one loaf pan.