There is something so very satisfying about watching a USA Pan work its magic. The pan's non-stick baking surface and sturdy design heat evenly and help your bake slide right out with not a stuck crust in sight.
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It is truly remarkable just how non-stick the Americoating is! When Erica removes her loaf in this great reveal, you can see that the USA Pan logo has left a legible impression on the bottom of the loaf. Each bake turns out as perfect just as the last. We just love these pans!
Here's how to make Erica's Banana Bread! It's seriously good. Moist and with a perfect crumb, this is the perfect way to use your ripened bananas.
Erica's Banana Bread
4 ripe bananas
1 cup sugar
2 cup AP flour
1 tsp baking soda, diluted in 2 tbl water
1 tsp salt
1 tsp baking powder
2 eggs, lightly beaten
1/2 cup melted crisco or butter
1 tsp vanilla
1 cup whole pecans (or nut of your choice), toasted and smashed into smaller pieces (not too fine)
Set oven to 375F. In a medium size bowl, smash bananas with masher and mix in sugar. Let sit for about 15 minutes. Meanwhile in a separate bowl, whisk together flour, salt and baking powder. Set aside. Once 15 minutes is up, stir in diluted baking soda water, eggs, melted crisco or butter (cooled slightly) and vanilla. Stir until well incorporated. In batches, pour in flour mixture into banana mixture and fold until integrated. Try not to over mix. Coat the pecan pieces lightly in a bit of flour (discard excess flour) and fold nuts into mixture. Grease a 8.5" loaf pan and pour mixture evenly. Bake for 30 minutes @ 375F, then turn oven down to 350F and bake for another 30-ish minutes or until skewer comes out clean (may be slightly sticky because of banana, so don't over bake!). Cover loosely with foil if you see the top browning too quickly.