"Frogleg" > wrote in message
...
> One thing that puzzles me about the recipe is the inclusion of yeast
> with nothing about proofing or rising. I've never used yeast as a
> leavener without *doing* something with it first. Nor seen any 'cake'
> recipe with yeast in it. Except for the yeast (instead of baking
> powder), this is plain ol' banana bread. I think my friend has been
> deceived by *her* French friend. :-)

I suspect that the original recipe called for "levure chimique" which is
baking powder. In translation the 'chimique' was dropped and only
'levure', which is yeast, was translated.

Gabby