If you are trying to figure out why it’s called banana bread and not banana cake when it’s obviously resembles a cake, I’ve found one explanation on the internet…
They are called “quick bread” because that is the method used to make them. While the end product more resembles a cake than bread, the name has nothing to do with the final product, only the process used to make it.
I hope this little info helps.
At the end of the day, it comes down to taste, so we really shouldn’t bother too much about the names. Call it whatever you like as long as you know what it means 🙂
This banana loaf is refined sugar free. It is replaced with maple syrup which has a lower glycemic index as compared to sugar; 54 vs 65. Although maple syrup is still high in sugar, an equal amount of maple syrup will cut the total sugar content by a third. Even then, I cut down the amount of maple syrup by half for this recipe and it still taste good.
This recipe is really easy; whisk dry ingredients, mix wet ingredients, incorporate everything together and pop it into the oven. It took me just under an hour to have a freshly baked banana loaf on the table.
This banana loaf is so good on its own. But I normally have it toasted with a smudge of peanut butter. So so good!
recipe adapted from here
250g plain flour
¾ tsp bicarbonate of soda
½ tsp salt
4 mashed bananas
50ml maple syrup
50ml sunflower or extra virgin olive oil
50ml natural yoghurt
Finely grated zest of 1 lemon
1. Preheat oven to 180°C. Line a loaf tin with baking paper.
2. Sift the dry ingredients into a large bowl.
3. In a separate bowl mix together the wet ingredients.
4. Add the wet ingredients to the dry ingredients and fold to combine.
5. Pour the mixture into the loaf tin and bake for 55-65 minutes or until golden brown. A skewer inserted in the centre should come out clean.
6. Remove from the oven and leave to cool for 10 minutes before tipping out of the tin.
7. Cool on a cooling rack.