Late last week, my grandma passed away after living 91 years. While remembering Stella this week over memories and laughs, many of our conversations circled back to the great food she made for us. We all seemed to agree on Stella’s best recipes – the family-favorite Italian cookies, beef brisket and potatoes, and banana bread in a can.
Any other banana bread I’ve ever eaten is baked in a loaf pan, but grandma’s banana bread was was always baked in an empty can. Growing up, I remember enjoying the cylinder-shaped bread on a weekly basis… along with oatmeal cookies, melty mints, and anything else sweet grandma was offering up.
So, as any good food-loving granddaughter would do, I paid respect to Stella this week by baking banana bread in a can for the whole family to enjoy. I think she would’ve been proud!
Next time you have an empty can, save it for banana bread! I’m not sure what it is, and I’m sure grandma has me slightly biased, but there’s something unique about eating circled-shaped bread that makes it extra fun.
Banana Bread in a Can
Makes 2 loaves
- 3/4 cup brown butter
- 1 1/2 cups sugar
- 3 to 4 large overripe bananas, mashed
- 3 large eggs
- 1 tsp. vanilla extract
- 1 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. salt
- 2 1/2 cups all-purpose flour
Heat oven to 350 degrees F. Coat bottom and sides of two large empty cans with nonstick cooking spray. I used 29 oz. spaghetti sauce cans, but coffee cans would work as well – you’ll just have a larger loaf, and may not get a full two loaves out of the recipe.
In large mixing bowl, stir butter, sugar, and bananas until mixed well. Add eggs and vanilla; stir until mixed well.
In separate large mixing bowl, stir baking soda, baking powder, salt, and flour until combined. Gradually add dry ingredients to wet ingredients, mixing until just combined.
Pour batter into prepared cans, about 2/3 full. Bake 60 to 70 minutes or until knife inserted in center comes out clean. Allow to cool completely before removing loaves from can.