Banana Bread in a Canape Pan

Remember that post I did recently about kitchen gadgets I couldn't live without? These gadgets. I said I was going to use at least one of them in September. Last night (even though it was still August) I decided to use one of the canape bread pans to make banana bread.

I pulled 4 bananas from the freezer.

Don't worry about their looks. This is truly a case where beauty is only skin deep. They are fine inside. Because they are still frozen, I use rubber gloves and a small paring knife to peel them.

I popped them in the microwave after they were peeled so they would thaw. Then I went about making my banana bread. I read that the batter must be thick for these pans, so I was happy to see that mine was. I sprayed the pan liberally with nonstick cooking spray. I had to guess at how full the pan should be. .. about 3/4 was my guess.
I put the round caps on each end. On the bottom end I did put some foil, just in case it leaked. Then I put the pan on another pan (again to catch any possible leaks). Oh, in case it flopped, I made the second loaf in a regular bread pan.
I was not sure how long to cook it in the cylinder pan. I decide to check it at 35 minutes.

I am afraid of what I might see, so I slowly lift the top (wondering if it might explode) since both ends are capped and there is no hole for air to escape.


I am just thrilled! It has risen to the top (so my 3/4 guess was right on) and it's nicely browned at the edges.
But just to make sure it's done, I checked it twice with a metal skewer...It seems perfect. I could hardly wait to take it out of the pan and slice it into those pretty little scalloped rounds. I am mentally planning some type of stacked banana dessert on top of my orange flower plates.

I turned it over and was so excited to see it slowly slither out with no sticking. My gosh, this is all working so beautifully! I wonder why have I waited 10 years to use these pans.

And then it happens............about half way out of the pan.....

.........PLOP! PLOP! PLOP!

A big bunch of goo oozes out

I could have cried. The entire center is still raw batter. I stare a moment thinking I should have known it was too good to be true. Nothing I have baked in the past three months has turned out. Then I scooped it back into the pan and stuck it back in the oven for another half an hour.

When I finally took it out and let it cool, it looked like this. The center still was not cooked. I just cut a few rounds from each end and threw the rest in the garbage.

It's a good thing I made one in the regular loaf pan. At least I have something to show for my efforts.

I may try these pans once more. Maybe they should be lying down when I put them in the oven and not standing on end. If anyone out there knows anything about them, please let me in on the secret!