Erin Mann is baking a new cake every week for a year from the "All Cakes Considered" cookbook and shares her adventures here on AnnArbor.com. Read past columns here.

Is it a cake? Is it a bread? It's a quick bread! Procrastinatin' Drunken Monkey Banana Bread is a refreshing take on a quick bread classic. It's like grandma's banana bread turned up a notch! An absolute pleasure to eat and a whole lotta fun to make! Quick breads are made using chemical leaveners such as baking soda or powder and, as their name suggests, take much less time to prepare than yeast breads because there is no proofing and rising time. These treats vary widely in flavor and texture and are commonly seen with bananas, pumpkin or zucchini as featured ingredients. Pancakes, biscuits, and scones are also considered quick breads. The recipes are dependable and easy to prepare making them a good starter for a beginning baker.

This recipe introduced a new technique; flambé. Meaning "flamed" in French, flambé is a culinary technique used to produce an impressive visual presentation by igniting foods that have added alcohol - in this case, dried cherries and dark rum. This process results in a complex chemical reaction that caramelizes the sugars in the food. Chefs debate whether or not this technique has any significant effect on the flavor of the food, but it sure is fun to try if you're looking to get a thrill in the kitchen.

My first flambé experience began with trip to Downtown Home and Garden to purchase a long lighter or match. It being the off season for these sorts things, my only choice was a barbecue lighter that resembled an over-sized matchstick. Ridiculous, but awesome. I couldn't wait to get home and wield this giant match like a magic wand over my pot - POOF!

Remembering fire safety from my elementary school days, I thought it wise to have a wet towel and a water supply nearby. (I'd be lying if I said I hadn't wished for another one of those plastic fireman hats!) I measured the dried cherries and rum and set them next to the stove. Let the combustion commence!

I made my first video of the cake project. I don't own a tripod, but an upside-down teacup worked just fine. Oh, and please pardon my spastic hands - they found this whole flambé thing to be terribly exciting.

Sweet, tart and a lil' nutty, this bread doesn't monkey around. It was so delicious, everyone who tried it raved about it. Many commented that the cherries are what makes it so wonderful. It's hard to improve upon perfection but if I made this bread again I just might add some chocolate chips. And flambé is such a hoot I need to find more excuses to set food on fire. Bananas foster, perhaps?

Erin Mann is a contributor for AnnArbor.com and a lover of all things cake. Email her at SheGotTheBeat@gmail.com or follow her on Twitter.