Thanks to a dozen brown bananas over-ripening on my kitchen counter, I spent a good chunk of last weekend making loaf after loaf of banana bread. I could just as easily have baked dozens of banana muffins or even a few coffeecakes. They all fall into the same category of baked goods known as quick breads. As their name indicates, quick breads are made quickly. Unlike with white, whole wheat, rye and other yeast breads, I don’t while away hours letting the dough rise. Likewise, I don’t spend precious time kneading it. I simply mix the ingredients together, pour the batter into a greased pan and allow the loaf to bake. The absence of yeast is what gives quick breads their short prep time. A living organism, yeast requires a draft-free, warm environment of between 70 to 85 degrees Fahrenheit. It also needs moisture and food, such as sugar and starch, to grow. As it grows, it gives off carbon dioxide, which causes the dough to rise. The first rise can take anywhere from one …