Asked February 20, 2014, 2:29 PM EST
This is my 3rd day of baking banana nut breads that are not fit to give away. When I take them out of the loaf pans they are sticking to the bottom of the pans. Which of course means the bottom is ripped off the bread. This is the same recipe I've used for 50 years...could it be the oleo that's maybe changed that causes this, or should I let them cool longer before removing them? I've always greased my loaf pans, and I'm always to careful to loosen the sides well before tipping the pans over. I've greased just the bottoms, I've greased all the pans or I've used a veg. spray (PAM)...I've tried it so many ways. used Now as I said this was my 3rd day...the other day and I'm doing it differently every time trying to figure out what is better. Years ago I always used Crisco Shortening to grease my pans, but found this doesn't work well anymore...Can you help me out here Please? Thank you!
Hardin County Iowa
Expert Response
The recommendation is when you remove the pan from the oven, let it sit for 10 minutes and then unmold to a wire cake rack.The bread is still going tobe quite warm when you remove it from its pan. If you feel like it is not coming out try holding the pan upright and give it a couple of sharp, downward jerks, then try again.
You might want to try flouring your pan or you could even use parchment paper on the bottom. To use parchment paper trace the bottom of the pan and cut out the piece. Grease the bottom to make sure the parchment paper sticks. Then peel off the parchment paper after the bread comes out of the pan.
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Answer Line answer@iastate.edu Iowa 800-262-3804 and Minnesota 800-854-1678 Replied February 21, 2014, 1:55 PM EST
