{"id":549,"date":"2011-11-13T00:47:19","date_gmt":"2011-11-13T00:47:19","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=549"},"modified":"2011-12-23T05:58:48","modified_gmt":"2011-12-23T05:58:48","slug":"banana-bread-banana-loaf","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=549","title":{"rendered":"BANANA BREAD … BANANA LOAF"},"content":{"rendered":"

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Which is it?\u00a0\u00a0\u00a0 It’s a good question that came up in a discussion about baking this past week-end.\u00a0\u00a0 Both\u00a0 banana bread and banana loaf come under the “quick bread” category.\u00a0 By definition a quick bread is a type of bread which is leavened with chemical leaveners such as baking powder, sodium bicarbonate, or cream of tartar.\u00a0 Hence the term “quick bread”.<\/p>\n

I dug out all my baking cookbooks and in both Joy of Cooking and Fannie Farmer 12th edition banana bread came under the section of quick tea breads.\u00a0 Several other baking books listed banana bread under “quick breads”.<\/p>\n

Next I Googled Cooks.com.\u00a0 Indeed they had hundreds of recipes for Banana loaf but when you read them they were variations on banana bread.\u00a0 Googling Banana bread gave the same results. \u00a0 Where the confusion comes in is simply this,\u00a0 Banana bread is baked in a loaf pan, and is sometimes called banana loaf.\u00a0 Just as a one-dish meal cooked in a casserole becomes a “casserole”.<\/p>\n

I have a new recipe for Banana Bread (loaf) from Joy of Cooking baking as I write.\u00a0 I’ve changed the recipe slightly, adding double the walnuts and omitting dried apricots.\u00a0\u00a0\u00a0 The recipe\u00a0 I\u00a0 have been using for years has a little more flour (makes for a drier loaf).\u00a0 I like it because I spread my slices of banana bread with cream cheese.\u00a0 But I really think this is the best Banana Bread I’ve made!<\/p>\n

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BANANA BREAD WITH LEMON<\/p>\n

Have all ingredients at room temperature.\u00a0 Preheat oven to 350\u00ba F.
\nSIFT TOGETHER:\u00a0 1\u00a0 3\/4 cups all-purpose flour, 2 1\/4 tsp baking powder and 1\/2 tsp salt.\u00a0 Set aside.<\/p>\n

In your stand mixer blend together until creamy: 1\/3 cup shortening (use butter or good quality margarine (not softened margarine),\u00a0\u00a0 2\/3 cup white sugar and 3\/4 tsp grated lemon rind.<\/p>\n

In a separate bowl whisk two eggs then add around 1 1\/3 cups ripe banana pulp(around 3 bananas).\u00a0 The riper your bananas the sweeter and moister your bread will be.\u00a0 Add this mixture to the butter mixture and mix well.<\/p>\n

Add the sifted ingredients in about 3 parts to the sugar mixture.\u00a0 Beat the batter after each addition until smooth.\u00a0 Do not over beat.<\/p>\n

Now fold in a generous cup of coarsely chopped walnuts.<\/p>\n

Place the batter in a well-greased\u00a0 bread pan.\u00a0 Bake the bread about one hour or so until done.\u00a0 Cool before slicing.<\/p>\n

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BANANA BREAD … BANANA LOAF<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: Baking<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 20 mins <\/span><\/span><\/div>\n
Cook time: 1 hour <\/span><\/span><\/div>\n
Total time: 1 hour 20 mins <\/span><\/span><\/div>\n
I have a new recipe for Banana Bread (loaf) from Joy of Cooking baking as I write. I’ve changed the recipe slightly, adding double the walnuts and omitting dried apricots.<\/span><\/div>\n
Ingredients<\/div>\n