Pan of the Month: Silicone Loaf Pan
This banana bread is made with low-fat yogurt and non-dairy milk, making it healthier than using sour cream and 2 percent milk, as is typical in many traditional banana bread recipes.
February 26, 2014
Pan of the Month: Silicone loaf pan
Characteristics:
- Lightweight, flexible, and expands to accommodate batter
- Non-stick cooking (no need to use cooking oil/spray)
- Oven, freezer, refrigerator, microwave and dishwasher safe
- Easy to remove product
- Even cooking without burnt edges or bottom
- Stain and odor resistant
- Heat resistant up to 500 F
Uses:
- Great for baking various types of breads [banana nut, chocolate chip zucchini, cinnamon apple and et cetera] in addition to cakes.
Retailers:
- Bed, Bath, & Beyond: $9.99
- Walmart: $12.98
- Amazon: starting at $8.99
Similar products:
- In addition to loaf pans, there is a variety of silicone bakeware and other silicone products such as muffin pans, cake pans, ice cube trays, spatulas, pastry brushes, Bundt pans and more.
Health nut banana bread
Yield: 20 servings [serving size: 1 slice]
Prep: 10 minutes
Cook: 45 minutes
Ingredients:
1 cup sugar
1/4 cup light butter [no salt added], softened
1 2/3 cups mashed ripe banana [about 3 bananas]
1/4 cup almond milk
1/4 cup plain or vanilla low-fat Greek yogurt
2 large egg whites
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray [for coating pan]
Preheat oven to 350 degrees Fahrenheit.
Beat sugar and butter with a mixer at medium speed until well-blended.
Add banana, almond milk, yogurt and egg whites; beat well.
Combine and mix fours, baking soda and salt.
Add flour mixture to sugar mixture, beating until blended. Spoon batter into a 9×5-inch loaf pan coated with cooking spray [if using silicone loaf pan, oil or spray is not necessary]. Bake at 350 F for about one hour or until a wooden toothpick inserted in the center comes out clean. Cool and remove bread from pan.
