This banana raisin oat bread tastes really good, but is it a cake or is it bread? It tastes more like cake, but it's called bread. What's the deal here? Well, actually, it's a quick bread. It is so named because it doesn't use yeast as a leavening agent.
Yeast requires hours and optimal temperatures to cause bread to rise. Baking powder, which contains baking soda (base pH) and cream of tartar (acid pH), acts quickly. The acid/base combination reacts when introduced to liquid, causing carbon dioxide to form. Consequently, the batter expands and increases in volume. When baked goods rise quickly, they are called quick breads. Cakes, muffins, and scones, are types of quick bread.
Banana bread is a cake, and officially a quick bread, but it's referred to as banana bread because, I suppose, it's faster to say banana bread than banana quick bread. Fine. That solves the mystery for me. I thought I would share the information with you. I am not a know it all, but I like to do my research. I just hope I can remember all this a year from now. But then I will always have this post to remind me. One thing I won't forget is how delicious this cake (quick bread) is. I've already had requests for the recipe. Here we go ladies, my post is finally ready. Get out those bundt pans!
2 teaspoons baking powder
½ teaspoon salt
½ cup of golden raisins
½ cup regular oats
½ cup unsalted butter, melted
2 large eggs
4 medium very ripe bananas, mashed
½ cup chopped walnuts
powdered sugar and cinnamon for dusting on top
In the bowl of your mixer add the sugar and melted butter. Beat until smooth.