I’ll admit: I don’t have a loaf pan. I did, but it died. It was metal, and after 10+ weeks of weekly use… ::Sad Trombone:: I know I should buy a glass one (I have my eye on this one), but until then, I’m making do with what I’ve got.
And what I’ve got is a glass cake pan. Specifically a 9×9 glass cake pan, like this one. I looked online for some ideas about baking times and temps and reworked my usual recipe. The best part of this recipe is that the bread is moist, fluffy/airy with a good crumb. It is not dense or heavy at all.
- 3 ripe/over ripe bananas, mashed (about 1 1/2 cups)
- 1 cup white sugar
- 1/2 cup room temp/softened butter or coconut oil
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoon baking soda
- 2 cups Kodiak Cakes Power Cakes Flapjack and Waffle Mix Whole Grain (Buttermilk variety)
- Preheat oven to 350 degrees, spray 9×9 glass baking dish with spray release.
- In a small dish, mash up bananas, set aside.
- In a large mixing bowl, cream butter/coconut oil for about 30 seconds-1 minute until light and fluffy.
- Add sugar, beat until combined and fluffy.
- Beat in eggs one at a time.
- Add bananas and vanilla, and blend until the wet ingredients are all incorporated.
- Add baking soda and Kodiak Mix. Stir to combine.
- Pour into the prepared 9×9 glass baking dish.
- Bake for 35-40 minutes. Test with toothpick in the center of the bread for doneness.
This recipe makes 1 9×9 cake pan, which is approximately 9-12 servings, depending on how big you like the pieces.
My kids like this bread toasted with either butter or cream cheese. It never lasts long.