Banana bread falls into the category of quick breads. Quick breads include loaves, muffins, scones and biscuits. Because they’re leavened with baking powder or baking soda, instead of yeast, the preparation time is shorter. So novice and accomplished bakers alike can offer fresh-from-the-oven goodies in no time.

Tips for Perfect Quick Breads

• Overmixing makes quick breads tough. Mix batter for loaves and muffins with a spoon, not an electric mixer, just until dry ingredients are moistened.
• To prevent gummy, soggy or heavy loaves, don’t increase the amount of fruit or vegetables called for in recipe.
• Grease only the bottom of loaf or muffins pans, unless otherwise specified. This prevents a lip – hard, dry edge – from forming.
• Allow at least 2 inches of space around pans in the oven for heat circulation.
• Cracks will form on top of quick breads. This is caused by leavening action during baking and is normal.
• Cool loaves completely for 2 hours to prevent crumbling when slicing. For easy slicing and better flavor, store loaves tightly covered for 24 hours.
• Cut loaves with a serrated knife, using a light sawing motion.

3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes. Carefully loosen sides of loaves from pans; remove from pans and place top side up on wire rack.

Banana muffins are a tasty variation on banana bread and quite easy to make. They’re a perfect option when you need a portable breakfast, or to slip in a lunchbox for a mid-morning or afternoon snack.