When it comes to baking banana bread, the last thing you want is for it to stick to the pan. That’s where parchment paper comes in. But, will banana bread stick to parchment paper? The answer is no, if you follow the right recipe and technique. In this article, we’ll provide you with a foolproof banana bread recipe that won’t stick to parchment paper. So, let’s get started!
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- Mash the bananas in a mixing bowl.
- Add the melted butter and mix well.
- Add the baking soda and salt and mix well.
- Stir in the sugar, beaten egg, and vanilla extract.
- Add the flour and mix until just combined.
- Pour the batter into a 9×5 inch loaf pan lined with parchment paper.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes.
- Remove the bread from the pan and let cool completely on a wire rack.
Nutritional Information
Servings: 8
Calories: 267
Fat: 8.6g
Saturated Fat: 5.2g
Cholesterol: 46mg
Sodium: 269mg
Potassium: 194mg
Carbohydrates: 45.9g
Fiber: 1.6g
Sugar: 25.7g
Protein: 3.2g
Cooking Time
50-60 minutes
Equipment
- Mixing bowl
- 9×5 inch loaf pan
- Parchment paper
- Wire rack
Serving Suggestions
This banana bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of caramel sauce. It’s also great toasted with a little bit of butter.
Variations
If you want to mix things up, try adding chopped nuts, chocolate chips, or dried fruit to the batter.
Substitutions
If you don’t have all-purpose flour, you can use whole wheat flour or a gluten-free flour blend. You can also substitute the butter with coconut oil or vegetable oil.
Storage
This banana bread will keep for up to 3 days at room temperature, or up to a week in the refrigerator. You can also freeze it for up to 3 months.
Tips
- Make sure your bananas are ripe. They should be yellow with brown spots.
- Don’t overmix the batter. Mix until just combined.
- Line your loaf pan with parchment paper for easy removal.
- Let the bread cool in the pan for 10 minutes before removing it.
Notes
Feel free to adjust the amount of sugar based on your preferences. You can also use brown sugar instead of white sugar for a richer flavor.
Frequently Asked Questions
Can I use aluminum foil instead of parchment paper?
Yes, you can use aluminum foil instead of parchment paper. However, parchment paper is less likely to stick to the bread.
Can I make this recipe without a loaf pan?
You can make this recipe in muffin tins or a cake pan. Just adjust the cooking time accordingly.
Can I use frozen bananas?
Yes, you can use frozen bananas. Just let them thaw before mashing them.
Personal Thoughts
This banana bread recipe is my go-to when I have ripe bananas that I don’t want to go to waste. It’s easy to make and always turns out perfectly. The parchment paper ensures that the bread doesn’t stick to the pan, which makes cleanup a breeze. I love to eat it toasted with a little bit of butter for breakfast or as a midday snack. I encourage you to try this recipe out for yourself and let me know what you think!