I’ll admit: I don’t have a loaf pan. I did, but it died. It was metal, and after 10+ weeks of weekly use… ::Sad Trombone:: I know I should buy a glass one (I have my eye on this one), but until then, I’m making do with what I’ve got.

And what I’ve got is a glass cake pan. Specifically a 9×9 glass cake pan, like this one. I looked online for some ideas about baking times and temps and reworked my usual recipe. The best part of this recipe is that the bread is moist, fluffy/airy with a good crumb.  It is not dense or heavy at all.

Banana Bread

Ingredients:

• 3 ripe/over ripe bananas, mashed (about 1 1/2 cups)
• 1 cup white sugar
• 1/2 cup room temp/softened butter or coconut oil
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 teaspoon baking soda
• 2 cups Kodiak Cakes Power Cakes Flapjack and Waffle Mix Whole Grain (Buttermilk variety)

Directions:

1. Preheat oven to 350 degrees, spray 9×9 glass baking dish with spray release.
2. In a small dish, mash up bananas, set aside.
3. In a large mixing bowl, cream butter/coconut oil for about 30 seconds-1 minute until light and fluffy.
4. Add sugar, beat until combined and fluffy.
5. Beat in eggs one at a time.
6. Add bananas and vanilla, and blend until the wet ingredients are all incorporated.
7. Add baking soda and Kodiak Mix. Stir to combine.
8. Pour into the prepared 9×9 glass baking dish.
9. Bake for 35-40 minutes. Test with toothpick in the center of the bread for doneness.

This recipe makes 1 9×9 cake pan, which is approximately 9-12 servings, depending on how big you like the pieces.

My kids like this bread toasted with either butter or cream cheese. It never lasts long.