To this category, we can also add zucchini bread. Both banana and zucchini bread are dense, moist, sweet treats, usually chemically leavened with baking soda or powder. It’s supposed that both of these “quick” breads got their start in the United States, where
18th-century bakers first used pearlash, a refined form of potash, to create carbon dioxide in dough. Today, American bakers search online for banana bread recipes more often than any other bread. It’s so popular, it even has its own holiday: February 23 is National Banana Bread Day.
