Banana Bread with Curtis Stone Pop-Outs
Since we are talking “banana bread” this week, I thought I would share not only a great banana bread recipe, but also a few amazing and innovative pans to bake it in!
Keep reading for more information…
For years we have been given two choices when it comes to bakeware. We could choose a pan with non-stick coating and hope our baked goods came out clean, or we could use silicone products and watch our batter splash and spill all over the oven. Finally, someone has figured out a way to combine the two technologies into one ingenious product…
…and that person just happens to be Curtis Stone! Yes ladies, he is not only a master chef and all-around handsome devil, he is also a brilliant inventor!
Curtis developed and patented this technology that combines everything you love about non-stick and silicone bakeware into one product. If you want to learn more about the pans and see them in action, check out the video on his webiste: http://curtisstone.com/Kitchen-Products/Baking/Pop-Out-Loaf-Pan.aspx
The flexible silicone at the bottom of the pan allows you to literally “pop out” your muffins, loaves of bread, or cake layers. There’s no need to liners or cooking spray, everything comes out clean and easy every time.
I fell in love right away! (Ahem. With the pans, of course….)
Pop-Out facts and figures:
- Innovative combination of durable cold rolled steel and flexible silicone.
- Thick rolled edges prevent warping, even at high temperatures.
- Large handles on both sides, allow for easy gripping without sticking the thumbs of your oven mitts in the pan.
- Durable non-stick coating ensures even browning.
- Silicone construction provides easy release and prevents baked goods from sticking.
- FDA-grade silicone is oven safe to 500°F / 260°C.
Curtis Stone’s Banana Bread
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1 1/4 cups sugar
1/2 cup vegetable oil
1 1/2 cups coarsely mashed very ripe bananas (3 large)
2 tablespoons yogurt
1 teaspoon vanilla extract
1 1/2 cups walnuts, toasted and chopped
Preheat oven to 350 degrees F. Butter 2 Pop Out’s Loaf Pans, or 2 Pop Out’s Muffin Pans, then dust with flour, knocking out excess.
Sift together the flour, baking soda, cinnamon, and salt into a bowl.
Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.
Pour the batter into the loaf pan, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours for loaf, 25-30 minutes for muffins. Cool in pan on rack for 10 minutes, then turn out onto rack. Turn loaf or muffins right side up and cool completely.