Help! My banana bread stuck!! UPDATE
Posted by yabbitgirl on Jun 20, 2008 · Member since Apr 2006 · 14266 posts
I know that "nonstick" baking pans sometimes aren't, so the last time I made banana bread I oiled and floured my nonstick loaf pan. BUT I had run out of white flour so I floured the pan with wholewheat flour. The darn thing stuck like mad!
Was the oven too hot? Would that make it stick more? Should I have used margarine to grease the man instead of olive oil? Is the pan on the way out? or was it the wholewheat flour that I used? The bread mix was half and half, white flour and whole wheat. I need some feedback from a smarter cook than me!
i always use cooking spray and spray the pan until its nicely coated. it comes out perfectly every time. no flour needed!
i always use cooking spray and spray the pan until its nicely coated. it comes out perfectly every time. no flour needed!
Should have mentioned I live in Spain. We don't have cooking spray here.
I made it in another pan, a springform. So it would have been "banana cake" but this time I forgot to put any sugar in it!!
Was the oven too hot? Would that make it stick more? Should I have used margarine to grease the man instead of olive oil? Is the pan on the way out? or was it the wholewheat flour that I used? The bread mix was half and half, white flour and whole wheat. I need some feedback from a smarter cook than me!
Greasing men, yabbit? What would your DH think? ;D ;) :P
Oh heeee heee, good catch HA!! I totally missed that typo! It's delicious!
I have greased my DH before with good results... :)>>>
(Geez, ya got me talkin' like this just before church! ::) )
*giggles, then runs off to make dinner*
The one that stuck was good...the one that I used the cakepan for...well, um...I forgot to put any sugar in it. But DH just spread jam on it and said it was good. Gotta love that man. 8-)
Whenever I make any cakey "breads" or cakes, I oil the pan, then put a cut-to-fit piece of waxed paper on the bottom of the pan, then oil the paper, too. Then, when the bread comes out of the ove, I run a knife around the sides and dump it out, and I can just peel the wax paper off the bottom/top. I've not a pan of the stuff stick or fall apart since I've been doing it this way.
BTW - eggs are one of the things that hold baked goods together to keep them from sticking to the pan or crumbling, so using a different egg substitute or more of one may make a big difference.
We don't have waxed paper here, or freezer paper, or parchment paper.... ::) I know, tiresome, innit? You in the US and UK have no idea all the labour saving devices you enjoy that simply aren't available other places. Let alone special products!
I use eggs, so that wasn't it. Sigh.
Wow, I had no idea there was no waxed paper in Spain! Elsewhere in Europe it was readily available, so I just assumed . . .
Could be (since you're using eggs) an additional egg would make the difference?
I had lots of bananas to use, so I decided on an empirical experiment. Same pan as stuck last time, but this time I greased it generously with marge instead of oil and used white flour instead of WW. And it didn't stick.
Musta been the WW flour. Dunno why. But now you know. Keep some crappy white flour around for flouring.