Marilyns Treats

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Trisagna Banana Bread Trio

Bread· Recipe Archive

This is what you need to make three different loaves of banana bread with one batter using one pan! Get plain, walnut and chocolate chip banana bread baked in one pan!

This pan is what you need to make three different loaves of banana bread with one batter using one pan! Get plain, walnut and chocolate chip banana bread baked in one pan! I made one batter and added a different topping to each well. Everyone had their favorite and I had ONE cleanup!

This is what you need to make three different loaves of banana bread with one batter using one pan! Get plain, walnut and chocolate chip banana bread baked in one pan!

Trisagna Banana Bread Trio

How do you get three different banana bread versions from one batter? With a Trisagna Pan of course!
5 from 9 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: banana, blueberry, nuts
Method: Bake
Skill Level: Basic
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Adjust Servings: 18
Calories: 70kcal
Author: Marilyn

Ingredients

  • 8 Bananas, very ripe
  • 1 3/4 Cups Melted butter
  • 4 Cups Sugar
  • 4 Bananas, very ripe
  • 1 1/4 Tbs Vanilla
  • 1 1/4 Tbs Baking Soda
  • 2 Pinches Salt
  • 6 Cups All purpose flour
  • 1/4 Cup Chocolate chips (optional topping)
  • 1/4 Cup Wlanuts, chopped fine (optional topping
  • 1/2 Cup Fresh Blueberries (optional topping)

Instructions

  • Preheat the oven to 350°F (175°C), and butter (or spray) each well of pan.
  • In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
  • Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
  • Pour the batter into your prepared loaf pan. Sprinkle a topping over each well. Swirl in the topping of choice by sliding a butter knife through the batter. Make sure you get it all then way to the bottom.
  • Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
  • Remove from oven and cool completely on a rack.
  • Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Video

Notes

This recipe is double my standard recipe due to the size and depth of the pan. 
 
©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 1Slice | Calories: 70kcal (4%) | Carbohydrates: 12g (4%) | Protein: 1g (2%) | Fat: 2g (3%) | Saturated Fat: 1g (5%) | Cholesterol: 15mg (5%) | Sodium: 95mg (4%)
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

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Comments

  1. Patty says

    Love banana bread — especially good with different toppings.

    One question: Your recipe lists 8 bananas, then 4 bananas. Which is the correct amount?

    Reply

    • Marilyn says

      I am so sorry! I was writing it down as I was making it. Where it says 4 bananas, it should 4 EGGS. I wasnt even close! Thanks for bringing that to my attention. What a mistake! Please enjoy your day!

      Reply

  2. Amy says

    I have seriously got to get one of these pans… These look delicious, and they would be a great treat as part of my kids breakfast. I’m sure they wouldn’t last long around my house. 🙂 Thanks for sharing at Sweet Inspiration!

    Reply

    • Marilyn says

      Thank you Amy! I am glad you like this pan! It is great for any recipe where the add-ons are different. I made brownies in it the other day. Some plain, some with reeses, and some with m&m’s. I. Think though we eat more than normal since you always need “1 of each”. LOL. Enjoy your week!

      Reply

  5. Create With Joy says

    Marilyn, I LOVE the concept of creating 3 types of banana bread from one recipe – amazing!

    (Perfect for us because my hubby likes walnuts and I don’t because they always get caught in my teeth!)

    Thanks for sharing it with us at Inspire Me Monday at Create With Joy.
    Congrats – you are one of our Featured Guests this week! 🙂

    Reply

    • Marilyn says

      I am glad you like the trisagna pan idea. It is the best. I wish I had thought of it. And thank you so much for the feature!! You have made me smile. I will be there with bells on! Enjoy your evening.

      Reply

  6. Amy @ The Quiet Homemaker says

    I LOVE this pan! It is so awesome. I have quite a few bananas that I need to do something with so maybe we will be making some banana bread! Thanks for the recipe!

    Hopping over from #TuneInThursday

    Blessings,

    Amy

    Reply

    • Marilyn says

      I am so glad you can find a use for it. Of all the kitchen items I have this is my most used one lately! There are 6 people here and all of them have different diet restrictions and tastes. This pan is a lifesaver! Enjoy the bread!

      Reply

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