Have you ever wondered why a loaf of cake would ever be called ‘bread’? In my naive days ( read: pre- food blogging days ), any form of cake whether in round pan, loaf pan, cupcase or even bundt pan will be called cakes, known as cakes, and served as cakes. No funny bread business unless if they are baked with yeast and resemble the morning bun rolls or bread loaves. But just like everything else, I conformed and now even surprised myself for calling this scrumptious creation as Banana Bread. Sigh.
I could not recall having much of banana bread growing up as Mom dislikes the sight or smell of bananas, hence it was conveniently removed from her list of baked goods. But there was a healthy banana bread that etched to mind till date, it was made by my school canteen lady who also happened to be my primary school mate’s sister. Complicated, eh? It must be either her 9th or 10th birthday party. I did not remember anything about the iced birthday cakes, nor the fancy decorations that must have been there. But it was the banana bread that stole the show.
Whilst there are many banana bread recipes online, this is the one that I have been baking several times now. It was close in taste to what I remembered and probably minus all the calories of a typical dense cake. Minimum use of butter, some good dose of plain greek yogurt and plenty of mushy bananas. In fact, the riper there are the better the cake will be. Gosh, I am still calling it a cake!