Farm to Market’s Banana Nut Bread is on sale until Easter

Banana nut bread – that moist, sweet bread that has more in common in taste and texture with cake than with traditional bread (although it’s usually baked in a loaf pan) – is a tradition that dates back to, at least, the Great Depression. At a time when frugality was more than just a virtue, overripe bananas could be used in a simple recipe that could serve as a breakfast bread, a coffee-break snack, or toasted and topped with a scoop of ice cream or a spoonful of tapioca pudding for a pleasant and uncomplicated dessert.

Kansas City’s Farm to Market Bread Co., which offered limited-edition quantities of its chocolate cherry bread around St. Valentine’s Day and a sugar-crusted Irish soda bread right before St. Patrick’s Day, has recently introduced a new sweet bread, timed to coincide with the Easter holiday. The company’s first sweet tea loaf, banana nut bread, was released to select supermarkets last Friday (the stores include Hen House store locations, Marsh’s Sun Fresh, select Hy-Vee locations and Price Chopper stores) and will continue to be sold until Sunday, April 20.

John Friend, vice president of the Farm to Market Bread Co. says he’s using his father’s family recipe for the bread.  Later this week, we’ll introduce a unique bacon-and-cheese sandwich using the sweet bread to celebrate this week’s first annual Pitch Bacon & Bourbon Festival on April 10.