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But we cannot let this go by without acknowledging the influence of our friends in the USA. To them, this is not a cake at all - it’s a bread. If you offered this delicious banana loaf cake to an American, they would tell you you are eating banana bread. They would define it as a “quick bread” - a yeast-free bread that uses baking powder as a leavening agent. In addition, an American would probably eat banana bread at breakfast time, in the same way that they eat muffins at breakfast time.
Back here in the British Isles, on the other hand, we are more likely to serve a slice of banana loaf cake with a cup of tea at 11am or 3pm, making its other name, the “tea bread” perhaps equally apt. But since we have another fabulous recipe (for a future website maybe?) we call tea loaf at home, which actually contains cold tea, it seems to us that a tea bread or tea loaf should have actual tea in it and therefore we return to our initial conclusion of naming this cake “Banana Loaf Cake”.
Whatever we call it and wherever we hail from, there is no arguing that it is a delicious creation and we’re sure you’ll enjoy it, for breakfast, lunch, or tea.