Unlike other cakes that are obviously named and have numerous appearances in different cookbooks, the banana loaf did not appear in any of them till the 1930s. Many believe that thrifty homemakers were then looking for ways to still use the overripe bananas, hence, banana bread was born.
Another probable banana loaf origin was the propaganda developed by many banana companies in order to promote their products. In the 1950s, banana loaves were being actively marketed on TV especially in cooking shows. After the war, West Indian bananas made their come back to the shops and the sellers were seeking for ways to maximize the use of this fruit.
Banana bread, without a doubt, is naturally sweet and delicious and it is but natural that almost everyone loves it. While this is so, not everyone can successfully bake one.
To make great banana loaves, you have to use bananas that are very ripe. So if you have forgotten the fruit on your banana hammock, then it's time to put them to good use. The almost black variety is best for your recipe since they will be a lot easier to mash. Also, ripe bananas give off a more intense flavor once they are baked.
There are many ways to use bananas for your baked good. You may have been taught in the past to puree the banana or to blend it but this will destroy the overall texture in the end. It is best to mash to get a fluffier, lighter, and smoother texture.
Sugar Choices
Caster sugar is the renown choice for many English households but the brown type is also suitable. That caramel color which we so admire about the banana bread is contributed by sugar.
Flour Options
Most banana bread recipes ask for baking powder either directly or with self-raising flour. A few chefs prefer the bicarbonate of soda as a sole rising agent while others combine it with other ingredients to make the recipe fluffier and lighter. Still some prefer to use bread flour - the strong type - rather than settling for the common variety. Strong flour comes with gluten which can make the bread rise (just beware of too many air pockets that can come as a consequence).
Fat Selections
Softened butter can be used or you can melt it all together. If you want to have a healthier banana bread, you may also use vegetable oil.
Oil can give the bread its fluffy texture while those with butter tend to be heavier and richer. If you like the light banana bread type, use oil. For those who cannot have too much butter, then you will have to settle for the denser type.
There are recipes that make use of buttermilk supposedly to activate bicarbonate soda. Be careful in adding this unique ingredient because it might render a much damper bread than what you intend to make.
Now you know why banana loaves look different with each chef that presents his recipe. With so many possible mixtures and fusions, there simply isn't one recipe that can be considered the best. In the end, it is all about your preference with regard to taste and texture that decides how our banana loaf would look and taste like.
Elena Shella Villamor is a mom to two amazing kids, wife to a great husband, and is a publisher/editor from the Philippines. She has attended several secondary schools press conference, won several awards in feature writing and editorial. Her head is constantly brimming with great ideas and she has chosen to focus on producing blogs, books and e-Books about womanhood and all other aspects of being God's fairest creature!
Article Source: http://EzineArticles.com/9119328
