by Gemma Hazen

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Banana Bread for the Baker’s Edge pan

4 oz. butter, softened

1 cup sugar


4 bananas, mashed

1 egg

1.5 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

Cream the butter, sugar and vanilla together.

Add your bananas. If they are frozen, cut them up into small pieces so they mash up easier. You don’t have to get ALL of the lumps out.

Mix your dry ingredients together (flour, baking soda, and salt). Then add them to the wet ingredients and combine. The batter will be nice and thick.

Grease the Baker’s Edge pan. Add batter evenly. I use a medium scoop and start at all the corners, then fill in the middles to get it evenly distributed. Then you can use a spatula or spoon to spread it all out.

Bake for about 25-30 minutes @ 350 degrees. If you used fresh bananas, your baking time may be shorter! I am always using up my frozen bananas and it makes my batter cold. And I do NOT have the patience to let it all come to room temp.

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