Choosing a Baking/Loaf Tin for Banana Bread / Carrot Cake

• 

  Hybroid on 21/04/2024 - 20:43

  +1

  Really doesn't seem like something worth overthinking about. That Amazon tin will do just fine.

  Alternatively grab from your local Kmart: https://www.kmart.com.au/product/loaf-pan-43153206/

  • 

    Widget on 22/04/2024 - 02:48

    Thanks Hybroid. Yeh thought I might be overthinking, though wasn't 100% sure how much the tin mattered when dealing with baking cakes. Thanks for the link, I'll check out the kmart one, though wondering, as the inside area is slightly larger than what's being ask for, how much will that affect the baking (time, temp, outcome etc..)?

• 

  BoltThrower on 21/04/2024 - 20:47

  +3

  You shouldn't need a special coating if you use baking paper.

  • 

    Widget on 22/04/2024 - 02:57

    +1

    I originally wasn't going to use baking paper, but reading comments, everyone still uses paper regardless of the coating shrug. I have heard uncoated being better, can't remember why though, but majority of tins I've come across seem to have a coating of some kind.

    • 

      rossnroller on 22/04/2024 - 12:53

      +1

      Nah, no need to use baking paper, but you can if you want. I've been making banana bread for decades, and never had a sticking issue. Use any old baking tin. As you say, ones without a non-stick surface are hard to come by, so don't bother chasing one down. Kmart's always good value, and you don't have to wait for shipping as with Amazon. Plus they have a returns policy. No-brainer IMO.

      I do always rub butter on the bottom and sides of the baking pan, or spread a thin coating of neutral-tasting vege oil with your fingers. If do you do happen to cop a sticking loaf (some recipes might stick - I just know mine doesn't), you'll easily be able to unstick it by running a plastic dough scraper along the sides, between the pan and the banana bread. Dough scrapers are indispensable for bakers, and only $2-3.

      Best of luck, but I don't think you'll need it if you follow the directions on the packet. Tip: you can't beat making banana bread from scratch, using overripe bananas. Easy and virtually foolproof. I make mine partly from my sourdough starter, but there are recipes everywhere using common ingredients.

      • 

        mrdean on 22/04/2024 - 12:59

        +2

        A useful tip for unsticking loaf pans is to place a tea towel damped with cold water on the upside down loaf tin whilst still hot/warm.

• 

  JimmyF on 21/04/2024 - 21:01

  +5

  Anyway, it calls for a bake(loaf) tin 21 x 11cm but most I've come across in stores are a little larger (like 24 x 13 or something).

  You're overthinking it….As long as its 'roughly' the right size, it'll be fine.

• 

  AustriaBargain on 21/04/2024 - 21:42

  https://www.youtube.com/watch?v=6kDa8iHpnnM

• 

  jv on 21/04/2024 - 22:30

  -3

  does anyone know if Bakemaster is any good

  It is advanced.

  Only recommended for professional bakers.

• 

  freefall101 on 21/04/2024 - 22:37

  +1

  I picked up a couple of those cake mixes from ALDI (Carrot and Banana bread), probably not recommended by those who cook, but it was a spur of the moment thing.

  A lot of people I know swear by cake mixes, especially as a base to start from. They perfectly weigh out the flour and sugar in a way that you can't do at home. Adding things like sour cream instead of milk, replacing oil with butter (and add a bit more, because butter isn't 100% fat), they're a great starting point. I use brownie mixes all the time for cocoa and flour content, then add berries and chocolate and stuff.

  Anyway, just slightly lower the baking time if you're using a bigger tin, but key thing is sticking in a skewer, if it comes out clean then you're good. Cakes aren't an exact science anyway, everything from variations in temperature, humidity, etc impact baking. But there's a lot of leeway in getting a cake "right" without getting it to the second.

• 

  joka on 22/04/2024 - 06:40

  -2

  Just add around 400ml of extra water or milk to make up for the larger tray. You’ll be fine.

  • 

    pjetson on 22/04/2024 - 08:26

    +2

    That seems an excessive amount.

    • 

      Lastchancetosee on 22/04/2024 - 09:46

      Yes, that will mess up the ratios. Baking is chemistry, so exact quantities are important.

      • 

        pjetson on 22/04/2024 - 10:26

        Baking is chemistry

        Have you been reading the novel "Lessons in Chemistry"?

        • 

          Lastchancetosee on 23/04/2024 - 08:27

          @pjetson: 😊 no, but it is scientific.

• 

  Speckled Jim on 22/04/2024 - 08:13

  +1

  My favourite rectangular is a Pyrex that came with a snap on lid. I still use baking paper for easier extraction — just lift out.

• 

  mrdean on 22/04/2024 - 09:08

  +1

  There was a small business in TAS making old style baking tins that are uncoated.
  https://www.sgemmettandson.com/products
  https://teros.eco/collections/tasmanian-baking-tins
  Not sure if they are still actively manufacturing or distributing product. Might have to contact them. Also will need to learn how to use & treat the tins properly, do's & don'ts etc.

  I personally use riess enamel baking tins of various sizes: https://www.riess.at/en/produkt/koenigskuchenform/
  High quality, & high $$ (although bought them cheap from a online vendor a few years ago), & have their own do's & don'ts. As long as they are carefully used, & greased well before baking, they are superb. No synthetic coatings.
  A cheaper version (& not as good, made in china vs made in austria) is the well known enamel brand "Falcon".
  https://www.exchangestores.com.au/collections/falcon-enamelw…

• 

  Lastchancetosee on 22/04/2024 - 09:51

  I've been baking for years, and you needn't worry about the size of the tin. Most have a similar volume, but the dimensions within that will vary. I use baking paper for peace of mind. You could try using a silicon mould like this:

  https://www.kmart.com.au/product/silicone-loaf-pan-43267514/

• 

  emjay2000 on 22/04/2024 - 10:21

  I am in the close-enough-is-good-enough camp. Just get the cheapest one you can find - even Coles and Woolies sell them.

  I will say that regardless of which tin you use, you should always start checking your baked goods about 10 minutes before the stated finish time. Ovens vary, so you can't take a recipe as definitive.

  Finally, once you wash out your tin, put it back into a warm oven to dry out completely. This is the best way to ensure they don't get rust patches. Even the $5 tins at KMart will still be as good as new many years down the track.