banana bread in a can

★★★★★ 2
a recipe by
Judy Drietz
Ivanhoe, MN

My mom shared this recipe with me many years ago... and ended my search for the perfect banana bread. This is now the only recipe I use. I've been told by many that it is the best banana bread they've ever tasted! Perfect size for sharing, bake sales, and lunch boxes. Very moist! Freezes well.

Blue Ribbon Recipe

This banana bread in a can recipe is a fun and different way to prepare banana bread. We sprayed our cans with flour baking spray and the banana bread slid right out of the can. Once baked, the banana bread is super moist and full of delicious banana flavor. Pieces of walnuts add a nutty flavor and a little crunch. These are the perfect size loaves of banana bread to give as a gift.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves many
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For banana bread in a can

  • 3/4 c
    vegetable oil
  • 2 lg
    eggs, beaten
  • 1 tsp
    vanilla extract
  • 2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 c
  • 1/2 c
    milk or buttermilk
  • 3
    ripe bananas mashed, medium/large bananas
  • 1/2 c
    walnut pieces

How To Make banana bread in a can

Test Kitchen Tips
Step 1 gives can-size options. We used four 15 oz. cans.
  • Cans sprayed with non-stick spray and mashed bananas in a bowl.
    Preheat oven to 350 degrees. Lightly spray 4 (15 oz.) or 3 (26 oz.) cans with non-stick spray. Mash bananas in a separate bowl and set aside.
  • Folding walnuts into banana bread batter.
    In large bowl, beat eggs. Add oil and vanilla, mix well. In a separate bowl, stir together the flour, baking powder, soda, salt and sugar. Add to wet ingredients alternately with the milk. Add bananas. Beat until smooth - fold in walnuts.
  • Batter poured into cans and baking in the oven.
    Fill cans 1/2 full. Set cans on cookie sheet. Bake at 350 degrees for 40 to 60 minutes OR UNTIL DONE (toothpick inserted in center should come out clean). They will be a nice golden brown. Time depends on the size of the can. Cool in cans on rack until you can touch, at least 5 minutes. Remove from cans and cool completely on rack. Wrap in plastic. Very moist! Freezes well.
  • 4
    Note: I've also made this into muffins. (Baking time is less...use toothpick test.) As with the cans, spray with non-stick spray (or use cupcake liners) and fill 1/2 full.