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KATIE BANDURSKI/TASTE OF HOME
Sorry, loaf pan.
Like pretty much the entire Internet, I’ve been baking banana bread over the past few months. One day, when a craving hit particularly hard, I decided to pop the batter in two 9-inch cake pans instead of my trusty loaf pan. And folks—let me tell you—this method is a game-changer!
Not only did my banana bread cook in less than half the time of a traditional loaf, but it was also less dense. The batter cooked more evenly, too, creating a perfectly golden top. Plus, serving up wedges of bread felt a little more fancy than plain ol’ slices. If you’re ready to shake up your banana bread routine, follow these step-by-step instructions for success.
For this technique, I reached for my favorite recipe: Judy’s Chocolate Chip Banana Bread. This sweet beauty comes from Debra Keiser in St. Cloud, Minnesota who received it from her co-worker and dear friend, Judy. It yields 16 tasty servings.
Ingredients:
1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup buttermilk*
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1/4 cup chopped walnuts, optional
*I didn’t have buttermilk on hand, so I substituted ¼ cup whole milk in its place. You could also use sour cream or plain Greek yogurt.
Step 1: Gather Your Ingredients
KATIE BANDURSKI/TASTE OF HOME
Before baking, I like to lay out everything I need in small bowls. While, yes, this technique—called mise en place—does create more dishes, in my eyes it’s worth it. I can just dump my ingredients without needing to question whether I’ve already added the baking powder. And it’s a great way to make sure I have everything I need before getting too deep in the process.
Step 2: Make the Batter
KATIE BANDURSKI/TASTE OF HOME
Once your ingredients are ready to go, preheat the oven to 350°. Then, make your batter. Start by beating together the butter and sugar until crumbly. Add the eggs, one at a time, making sure you beat well after each addition. Add the bananas, buttermilk and vanilla.
In a separate bowl, get started on your dry ingredients. Combine the flour, baking powder, baking soda and salt. Stir the dry ingredients into the wet ingredients, just until combined.
Finally, fold in your chocolate chips and, if desired, walnuts. Or, reach for these upgraded banana bread mix-ins.
Step 3: Prep Your Pans
KATIE BANDURSKI/TASTE OF HOME
Here comes the unusual part—instead of grabbing a loaf pan, reach for two 9-inch cake pans instead. Lightly grease the bottom and sides of each pan, then cut a circle of parchment paper to fit in the bottom. (Learn more about greasing cake pans here.) Once your pans are prepped, divide the bread batter between both pans.
Step 4: Bake and Enjoy
KATIE BANDURSKI/TASTE OF HOME
Pop your cake pans in the oven and set a timer for 20-25 minutes. Bake until the bread is golden brown around the edges and a toothpick inserted in the middle comes out clean. Let cool for 10 minutes on a wire rack, then remove banana bread from the pan, peel away the parchment paper and let cool completely. Cut into wedges and enjoy!
Editor’s Tip: Since this recipe yields two “loaves,” it’s easy to freeze one for a rainy day. Simple wrap the round in parchment paper, then pop it in a freezer-safe container. Thaw before serving. Learn more about how to freeze bread.
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! (Psst! Follow our step-by-step guide on how to make this banana bread recipe.) —Gert Kaiser, Kenosha, Wisconsin Get Recipe
This quick bread is a family favorite, so I always try to have ripe bananas on hand for this recipe. I'm sure your family will love this tasty, nutty bread as much as mine does. —Susan Jones, La Grange Park, Illinois
This extra-special banana bread makes a wonderful gift for friends and neighbors. The recipe makes two loaves, so I can serve one and keep the other one in the freezer to use as a last-minute gift. —Beverly Sprague, Catonsville, Maryland
I like this recipe because the orange juice gives the nut bread such a bright flavor and also makes it moist. —Barbara Roethlisberger, Shepherd, Michigan
I received this chocolate chip banana recipe from my co-worker and dear friend, Judy, years ago. When she gave it to me she said, “You will never need another banana bread recipe.” She was almost right. I added more chocolate chips for the chocolate lovers in my family. — Debra Keiser, St. Cloud, Minnesota
I came across these loaves in a local newspaper about 10 years ago, and I still make this Pumpkin Banana Bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia
I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best ways to make banana bread. —Brittany Carrington, Tehachapi, California
I got this Zucchini Banana Bread recipe from a friend at work and now it's one of my favorites. It makes three small loaves, but they freeze very well. —Donna Hall, Wolfforth, Texas
My children love to bake (and eat) all kinds of banana bread. They make this all by themselves, with just a little help from me to put it in the oven. —Kristin Metcalf, Charlton, Massachusetts
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. —Mary Watkins, Chaska, Minnesota
Blueberries and bananas combine in these tender, golden loaves. Whether you enjoy a slice as a snack or for breakfast, this bread is so flavorful, you won't need butter. —Sandy Flick, Toledo, Ohio
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
This moist, tender bread has all the flavors of New Orleans’ famous dessert. And the rum-flavored glaze on top’s amazing! —Christen Chalmers, Houston, Texas
I watch several youngsters each day while their parents are at work. They come running when I announce it's time to cook. This easy banana bread is one of their favorite treats to help bake and eat. —Sharon Ward, King Ferry, New York
We slice this banana bread so thick it is almost embarrassing—but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. —Lee Ann Miller, Millersburg, Ohio
One of my favorite holiday snacks is warm banana bread with a glass of nog. I decided to combine the two, and was so happy with the resulting eggnog bread. —Kristin Stone, Litte Elm, Texas
As a toddler, my son loved bananas, so we always had them in the house. We didn't always eat them all before they were too ripe, so we experimented beyond basic banana bread. That’s how we came up with Elvis bread! —Liz Somppi, Greenfield, Wisconsin
Rich but relatively fuss-free, this is no ordinary banana loaf! I fill my quick bread with macadamia nuts, raisins and coconut to create a memorable treat. —Regina Albright, Southaven, Mississippi
Banana bread rises to a whole new level when you add maple syrup, sour cream and pecans—and a cinnamon-spiced streusel. It’s a comforting, home-style treat for breakfast or any time of day.—David Dahlman, Chatsworth, California
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.