If you’ve got a skillet, cookie sheet, casserole dish or cake pan, you can still bake bread at home. Come on over to Bakeable, our online baking community, where you’ll find our best tips and top-rated recipes.
Skillets work best with smaller loaves of bread or small-batches of rolls. Many bread recipes don’t require any special pan.
Avid cake baker turned bread maker? Round cake pans are perfect for rolls or breads that may otherwise call for a skillet (just make sure the sizes are roughly the same).
You can even use your favorite fluted tube pan to make recipes like monkey bread. Using cake pans to bake bread does require a bit of creativity, but the results are delicious.
Whether you use a loaf pan or something a little less traditional, baking bread is such a satisfying and delicious pursuit. Be sure to check out our ultimate bread guide for more recipes, techniques and troubleshooting tips.
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Toast the bread at 325 degrees F for 25 to 30 minutes or until crisp and lightly browned on the outside. This same method applies to all types of bread for stuffing: cornbread, sourdough, whole wheat and white.
You’ll need ripe bananas (three of them), flour, butter, eggs, brown sugar, and spices. We’ve been making this classic, moist and utterly delicious banana bread for years, and we knew we couldn’t miss the opportunity to share it with you.
The recipe calls for lower sugar, olive oil instead of butter, and adds whole grains. If you can wait a day or two, throw the bananas into a brown paper bag.
Bananas release ethylene (a ripening hormone). If you can place the bag in a warmer area of your home, the process will go even quicker.
For a really quick option, you can bake bananas in their peel to ripen them. This trick works best when the bananas aren’t completely green and instead are already starting to ripen.
Don’t worry if some banana or juices leak out while they bake. It’s the bananas that make the bread so moist, sweet and flavorful.
Once you’re ready with your bananas, the rest of the recipe comes together quickly. Just keep in mind that changing the flour from all-purpose will affect the texture of the bread slightly.
Baking soda is our go-to leavened for banana bread. Salt, vanilla extract, and cinnamon add flavor to the bread and make it taste amazing.
This way, the banana bread stays on the lighter, moister side instead of heavy and flat. Even though that seems like a long time to wait, the smell of banana bread baking in the oven is to die for.
Grease the loaf pan and place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other. The insulated sheet (which two baking sheets on top of each other replicates), helps the bottom of the bread bake evenly so it doesn’t over brown.
If you are using a glass loaf pan, reduce the oven temperature by 25 degrees Fahrenheit. You can tell when banana bread is done when you can pierce the bread with a long cake tester and it comes out clean (you can also use a long toothpick or knife).
Freeze tightly wrapped slices in freezer bags for two to three months. Nuts and chocolate chips are completely optional for this.
1/2 cup (50 grams) walnuts or pecans, toasted and chopped, optional Prepare Batter Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other. Whisk the flour, baking soda, salt, and cinnamon together, set aside.
In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.
Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. To Finish Pour batter into the pan and smooth the top.
Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean. After 30 minutes in the oven, check the bread for color.
If it looks like it is browning too quickly, loosely cover with aluminum foil. When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes.
Unfold the bread and place right side up on the rack. (Since it’s just the two of us, we store in the refrigerator then when we want a slice we’ll give it a couple of minutes in our toaster oven to warm up).
To make 2 flax eggs, mix 2 tablespoons flaxseed meal (ground raw flaxseed) with 5 tablespoons water. Set it aside for about 5 minutes to thicken then used to replace the eggs in the recipe.