Who doesn’t love a warm slice of banana bread fresh out of the oven? It’s the perfect treat for breakfast, snacking, or dessert. But have you ever wondered if you could bake banana bread in a glass pan instead of a metal one? The answer is yes, and we’re going to show you how.
Not only is baking banana bread in a glass pan possible, but it can also result in a moister and more evenly baked loaf. The glass material allows for better heat distribution, which means your banana bread will bake more evenly and come out perfectly every time. Plus, glass pans are pretty to look at and make for a great presentation if you plan on sharing your delicious creation with others.
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- Preheat your oven to 350°F.
- Grease a 9-inch glass loaf pan with butter or cooking spray.
- In a large mixing bowl, combine the mashed bananas and melted butter.
- Add in the baking soda and salt, and mix well.
- Stir in the sugar, beaten egg, and vanilla extract.
- Add in the flour and mix until just combined.
- Pour the batter into the greased glass loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
Servings: 10 slices | Calories: 219 kcal | Fat: 7g | Carbohydrates: 37g | Fiber: 1g | Sugar: 20g | Protein: 3g
Total Time: 1 hour and 10 minutes (includes 10 minutes of cooling time)
- 9-inch glass loaf pan
- Mixing bowl
- Whisk or spoon for mixing
- Toothpick for testing doneness
Enjoy a warm slice of banana bread on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. For a fun twist, try adding chocolate chips or chopped nuts to the batter before baking.
- Swap out the all-purpose flour for whole wheat flour for a healthier option.
- Add in 1/2 cup of your favorite chopped nuts or chocolate chips for added texture and flavor.
- Replace the vanilla extract with almond or coconut extract for a different flavor profile.
- Replace the melted butter with coconut oil or vegetable oil for a dairy-free option.
- Use brown sugar instead of white sugar for a richer flavor.
- Swap out the all-purpose flour for gluten-free flour for a gluten-free option.
Store any leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze banana bread for up to 3 months. Just wrap the cooled loaf tightly in plastic wrap and place in a freezer-safe bag or container.
- Make sure your bananas are ripe for maximum flavor and sweetness.
- Don’t overmix the batter or your banana bread will turn out tough and dense.
- Let your banana bread cool in the pan for 10 minutes before removing it to prevent it from breaking apart.
If you’re using a dark glass pan, you may need to reduce the baking time by 5-10 minutes to prevent your banana bread from overbrowning.
Frequently Asked Questions:
Can I use frozen bananas?
Yes, you can use frozen bananas in this recipe. Just make sure to thaw them completely and drain any excess liquid before using.
Can I use a metal pan instead of a glass one?
Yes, you can use a metal loaf pan instead of a glass one, but you may need to adjust the baking time accordingly.
Can I use a different type of sugar?
Yes, you can use brown sugar, honey, or maple syrup instead of white sugar for a different flavor.
Baking banana bread in a glass pan is not only possible, but it’s also a great way to achieve a moister and evenly baked loaf. This recipe is simple and easy to follow, and the end result is a delicious treat that’s perfect for any occasion. Whether you’re a seasoned baker or a beginner, we encourage you to give this recipe a try and enjoy a warm slice of banana bread today!