It’s hard to imagine banana bread ever being an exotic dessert. Out of curiosity, I looked it up and banana bread was first introduced to American cookbooks in the 1930s and became widely popular during the 1950s. This recipe falls under the category of everyday recipes everyone should have which the Price cookbook does an amiable job of balancing with their more exotic fare. The bread itself is a little boring and I honestly need chocolate chips in mine! But it’s certainly a serviceable recipe.