There’s sure is nothing that says home like the odor of fresh-baked bread.
The leavening agent in banana bread is generally baking soda instead of yeast. What’s more unlike regular bread, banana bread is baked from batter and not dough. And evidently, it has bananas that’s normally mashed and set into the batter.
A huge family favorite, this has been around for several years! In fact it first came into popularity in the 1930’s, and since then numerous varieties have appeared in cookbooks. Banana bread is relatively easy to create, and therefore popular among home bakers.
It is not only tasty but also flexible. Usually a great on-the-go breakfast thing, either at home or grabbed at the coffee shop where the active professional stops for his or her daily dose of java. Additionally it can be packaged in a lunchbox that makes it a great ending to the afternoon meal, but is just as likely to be a hot after-school snack waiting when children hop off the bus. What’s more it can also serve as a last-minute dessert option when guests turn up unexpectedly and you end up whipping up a fast meal. If whipped together before dinner and popped into the oven it makes a fantastic accompaniment to a relaxing cup of tea while watching evening television.
This homey cure is so versatile because it is sweet, but not overwhelmingly so. There is an adequate amount of a dessert-like texture and taste in order for it to function as a sweet meal-ender.
It’s usually baked in loaf-shaped pans and can be cut into thin pieces or bigger wedges for serving. There are plenty of variations on banana bread out there. Of which, some banana bread recipes are passed down by numerous families from generation to generation, and each will announce theirs the best.
In fact there are quite a few other types of fruit or even vegetable-based breads. As these are also often-enjoyed treats, banana bread still appears to take the front concerning popularity.