First of all, let me just let you all know that, while this button says Rocks In My Dryer, this week is actually being hosted by Don’t Try This At Home, so that’s where the button will actually take you.
Okay, this almost seems too obvious to post, but since it took me so long to realize the advantage of this method, I thought maybe a few of you would appreciate it, too. Don’t slap your forehead too hard!
Okay, so here’s what you do. You line your bread pan with a generous amount of tin foil. Like so.
See how the foil reaches the bottom of the pan on the OUTSIDE on either side? So the original piece was about as long as 5 times the width of the pan.
When the banana bread (or other quick bread) comes out of the oven, you can easily lift it from the pan using the foil edges. This allows it to cool more quickly, so that it will be ready to slice.
When you’re ready to store the loaf, you can simply fold the foil back over it to seal out the air and keep it moist.
Look at your pans! No scrubbing!
Remind me why I ever made banana bread without foil?
Filed under: Cleanin', Cookin', Just Bein', Makeshiftin' | Tagged: Aluminum Foil, Baking, Banana Bread, Cleaning, Kitchen, WFMW | 16 Comments »
Makeshift Mama 