Our Favourite Banana Bread in a Loaf Pan

I made our favourite banana bread, with an addition of sweetened desiccated coconut and chocolate chips in this Trudeau's structure loaf pan. This structure loaf pan is perfect to make bread cakes and meat loaves. Although, making this banana bread recipe in a loaf pan takes a little longer about 30 minutes, than if I were to make it in a muffin pan, I like that using this structure loaf pan cooks the cake evenly and releases the cake easily. I don't have to put parchment paper when I use this loaf pan.

Since the pan comes with a lifetime warranty, I feel it has the quality I am looking for. The steel reinforcement on this European grade silicon makes it special and useful. We can both freeze and bake at up to 428F. This pan is also microwavable and dishwasher safe.

1 1/2 cups flour

3/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp lemon juice

1/4 cup vegetable oil

1 cup sugar

1 egg

1 cup ripe banana mashed (2 bananas)

1/2 cup chopped walnuts
1/4 cup sweetened desiccated coconut
chocolate chips

Sift flour, baking soda, baking powder and salt and leave aside. Beat sugar, oil, and lemon juice using a hand held electric mixer on high speed until pale for about a minute, then beat in the egg. When the mixture is pale in colour add the flour mixture in thirds alternating with two equal additions of mashed bananas. Stir in the walnuts, sweetened desiccated coconut and chocolate chips and pour the mixture into the structure loaf pan. If you want you can butter the pan lightly.

Bake for 30 to 35 minutes in a preheated 375F oven until a skewer inserted in the middle comes out clean. Leave the baked banana loaf cake in the pan for about 5 minutes before moving it to a wire rack to cool.

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