I recently made the banana bread recipe from the 1997 edition of The Joy of Cooking. The recipe uses what it admits is an unusual order for combining the ingredients:
1) cream together butter and sugar in a stand mixer
2) add dry ingredients and beat in thoroughly ("until the consistency of brown sugar")
3) beat in eggs
4) fold in mashed banana and chopped pecans.
This resulted in what was undoubtedly the best banana bread I've ever eaten -- moist and very tender. Of course, the typical quick bread recipe would probably be something like
1) cream together butter and sugar
2) add eggs and bananas
3) mix in dry ingredients
4) fold in chopped pecans.
When I think of it, the first method makes a lot of sense (always assuming you have a stand mixer; without it, it would be incredibly tedious) because it's more like a pastry recipe -- cutting shortening and dry ingredients together, then adding the wet, thus avoiding developing the gluten too much. I'm wondering if I ought to try this with other quick bread recipes.