Banana Bread!

• I know it's not next on my list, but considering the overripe fruit sitting on my counter, and my plethora of time this long weekend, I thought I would skip to Banana Bread. First, a brief history of time:

• The term "pearlash," is used to describe potassium carbonate, which was used to chemically leaven breads in the late 1700s, a process which led to the making of quick breads. Before the discovery of pearlash, breads were leavened mainly by the use of yeast or something containing yeast, such as beer. This was a long process because it takes time for the yeast to grow. With pearlash, quick breads were made possible because the potassium carbonate did the work of the yeast in much less time.

• Baking powder was introduced in the mid 1800's, replacing pearlash as a chemical leavening agent allowing the making of quick breads easy for all cooks. Baking powder, or sodium bicarbonate, releases carbon dioxide during the leavening process. A British inventor named Alfred Bird found that by adding a mild acid like cream of tartar to baking soda he could make a stable product that would leaven during the baking process.

• Banana bread became popular in the 1930s. Its popularity seems to coincide with the popularity of baking powder by housewives as a leavening ingredient for quick breads.Banana bread is so popular in Australia that February 23rd of every year is set aside as National Banana Bread Day.

Well, today July 2 is Banana Bread Day in the Moe household. On to the bread! I'll let you know how it comes out.

Happy Baking!