Cambodian banana bread bakers have not been given the recognition they truly deserve for the longest time. Only in recent years has the international fruit bread community - which generally viewed banana bread as very pedestrian and an entry-level fruit bread with little room for true mastery - come to recognize the deep insights cambodian banana bread bakers have into the nature of fruit based breads.

Many of the techniques used in crafting cambodian style banana bread are based on deeper laws of fruit bread that have been succesfully used especially in the french and italian fruit bread community to refine the texture of breads on strawberry and hazelnut basis.

One high ranking insider of the Kyoto school of cherry bread recently told me that Senjiro Kasamoto who is said to have baked several tons of individual loafes of banana bread since the summer of 2014 recently started trying to apply his new insights to cherry based batter.

It is truly an exciting time and clearly demonstrates the importance of paying attention to developements of niche communities!