Banana bread in new Lodge LP

S

SpurgeonH

Active member
I picked up this loaf pan at the Lodge factory store a couple of weekends ago. I did not season it, just went with the factory seasoning. The pan was in their "defect" section.

Tonight I made banana bread for the pan's maiden voyage. I think I baked it a couple of minutes too long. It was good, but a little dry. Of course, when any of my baking recipes go wrong, I always blame it on having to use gluten free flour. Ha! Or, it could have been, I only had two bananas and probably needed three. Also, my wife wanted nuts in it and all I had was fairly fine ground pecans. Larger pecan pieces would have worked better.





 
Looks great! We love banana bread and I've been contemplating getting a loaf pan, guess I need to do that after seeing your post
 
I find it interesting that your loaf was overcooked as I also found that my loaves cooked faster than expected the first time I used these pans.

Ps I'm a little jealous that you got yours at the factory outlet as I had to pay retail for mine...

Pps Jeffrey these are highly recommended.
 
The bread looks good Spurgeon. I may have to break down and buy a piece of Lodge iron--I've never found either a Bundt pan or a standard loaf pan "in the wild." I think you just sold me on the Lodge bread pan!
 
Sharon, I saw a Lodge loaf pan in a thrift store for $8. I passed on it, knowing I was going to be at the factory outlet a couple of weeks after that. I figured I could get it cheaper at the store. Nope. I had to pay $9-something at the store. I should have grabbed it when I had the chance. If one loaf pan is good. Two would be better! Ha!
 
Spurgeon it seems when I bake with CI it does cook faster than with other types of cookware. I'm guessing it's the dark iron color like in glassware light & dark
I always check before the expected done time and most times pull it early.

Now you have me back thinking about banana bread, and I do have some blueberries in the freezer. That might be a good combination?
 
My guess is it would continue to cook in the pan longer than in a glass pan, or especially an aluminum pan, after you took it out of the oven....
 
Further comment: My hubby came home today and said he had seen a large display of new Lodge CI; he said "That looks awfully rough..." Oh well, I've tried to explain, but nothing like the personal experience to drive the point home.:eek: He really is used to seeing and using my "old" stuff. However, I'm still thinking of buying a Lodge bread pan! Sometimes you really do need more than 2 pans to make bread.
 
DonnaM said:
My guess is it would continue to cook in the pan longer than in a glass pan, or especially an aluminum pan, after you took it out of the oven....
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Donna. The recipe called for letting it cool by setting the pan on a cooling rack. I'm guessing the author of the recipe didn't plan on my using a cast iron loaf pan. Ha! I took the loaf out of the pan to let it cool. It popped right out. No sticking at all.
 
SpurgeonH said:
Donna. The recipe called for letting it cool by setting the pan on a cooling rack. I'm guessing the author of the recipe didn't plan on my using a cast iron loaf pan. Ha! I took the loaf out of the pan to let it cool. It popped right out. No sticking at all.
Click to expand...

You sold me, I need to own 1 or 2 of these
 
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