FWIW, in my family, during the 1960s, we bought a lot of Sara Lee cakes in the foil pans.
I didn’t understand why my grandparents always bought the Sara Lee banana cake instead of the Sara Lee chocolate cake…until I tried it. It was excellent–largely due to the delicious frosting. The cake was also obviously cake-textured (seemingly made with white flour) and not at all bread-like. Please note that it was advertised as banana cake and not banana bread:
Over the decades since then, I have tried many kinds of so-called “banana bread.” They are usually very dense, dark and whole-wheat-y, and are either lacking in frosting, or are glazed/iced like gingerbread (both of these “breads” being incredibly sweet).
ETA-- When the gingerbread was in cake form, it was confusingly called “gingerbread cake”:
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