I don't know what you are doing wrong, but here's what I'd do. (I have to bake banana bread this weekend too.) Use solid Crisco type shortening to grease your pans generously, then line the bottom with waxed paper cut to the pan size, and then re-grease the waxed paper bottom. Let the bread cool in a full loaf pan about 10 to 20 minutes before turning it out of the pan. Peel off the paper as soon as you turn the bread out of the pan. Cool on a rack.

Connie, I don't use Pam any more. I've gone back to Crisco solid, and flouring the pan. I also have found that banana bread in particular seems to puff up in the middle and takes much longer to get done in the middle than around the sides. So I make muffins instead of a loaf.

Sue

Maybe its your pans? Time to replace them. You could always put some parchment paper on the bottom before you pour in the mix and it will NOT stick then.

If you think they might not be quite done yet----Don't take the bread out of the oven until you can see that it is starting to shrink away from the sides of the pan.

Thanks gals. The bread is done when I take it out.

I didn't know if I should flip the pans immediately or maybe let them cool completely before removing it. Didn't know what else I could do or try.

I will try wax paper or parchment paper and see if that helps.
I knew I'd get good advice here!

Don't do either, Connie. Let them cool 10 to 20 minutes, and then take them out to cool on a rack. The loaves are too delicate to take them out right away, and too hard to remove if you let them cool completely in the pan.

I think sheilajoyce hit the nail on the head... You're probably taking them out too quickly or too late. I'd let them cool about 10-15 minutes...hit the pan from the bottom to see if they seem ready to release or not, wait another 5-10 if it's not really coming up yet. Kind of gently take it out/let it fall out. Good luck.

I had the same problem, even when I waited, so now I put a small, skinny piece of parchment paper on the bottom and I haven't had a problem since.

Yes to sheilajoyce. Use shortening to grease the pan, & flour lightly. When baked, let the bread sit in the pan for 10-15 minutes, then turn upside down & the bread should come out easily - sometimes I give the pan a shake or two - & the bread falls out. Cool completely on a rack.

I'm making six to eight loaves today. I used my banana nut recipe earlier in the week to substitue persimmons. First time I've done that, & it turned out good. Next time, I think I would put in some cinnamon.

Good luck, nodakgal.

I also usually run a table knife blade all around the edge of the pan before knocking out the loaf.

I have the same problem but I think it helps if you lay the pan on the side to let it cool first after taking it out of the oven. i THOUGHT I WAS THE ONLY ONE WITH THIS PROBLEM

Cool completely, says I.

My experience is that Pam will ruin a pan quickly. It builds up a crust in there that makes everything stick and is impossible to clean. I've thrown out too many pans - won't use it anymore.

Butter or shortening, or oil, but shortening is easiest. Lay on a good heavy coat and for banana bread, also dust the pan with flour or even powdered sugar if you want it a bit sweeter but try flour first. When I take it from the oven I give it 5-10 min and then tip it out. Kind of turn the pan on its side, then over and usually it comes right out.

For some things I use some greased wax paper in the bottom and peel it off while warm.

For the bubbling up in the center of breads, I make a little hole in there, spreading the batter thicker to the edges and it has a little well in the center. Holds brown sugar and cinnamon nicely that way too. A lot of things can cause it, but there's something about having it "mound up" and even crack that is so typical of so many quick breads I've seen that I almost expect to see it. Some say it comes from overmixing the batter to the point it's developing gluten and some say it's not getting into the oven quickly enough. Using baking powder, as soon as it gets wet, the leavening action starts and so they say, if it sits out it has more time to rise, and of course the edges will be sticking to the sides of the pan while the center continues to rise. Couldn't prove either by me but I try not to mix it much after the liquids go in. I mix dry and wet separately so they're well mixed but once it goes together, the pan is ready, it's stirred lightly,, into the pan and into the oven with me drooling for about an hour...

One other thought, have you checked your oven temperature? Some think too high/too low a temp can affect it.

And FWIW, any "parts missing" loaves are always welcome here. It's the taste that counts!

This reminds me, I have some bananas that should be perfect for bread!

Have you had this problem with various banana bread recipes? I just popped mine out of the pan after letting them cool for 15 minutes and running a table knife around the edge. Came out perfect.

Well, I have only made banana bread with one recipe for years and years and years. But for some reason I don't remember having this problem before??? It is always the very bottom of the loaf that has a chunk that sticks to the pan and tears when I flip it out.
I am going to make banana bread tonight along with the Gumdrop Fudge.
I'll keep you posted, but really think I will try parchment paper or waxed paper in the bottom of the pan.

That should do it. I think letting it cool a bit helps too.

I am looking forward to tomorrow's breakfast of banana bread with peanut butter on it with my tea. But first I have to get out to the store for more peanut butter. I love cream cheese on it too.

And then son-in-law has requested I make some peanut butter Rice Crispy Treats. I have never used peanut butter or chocolate in Rice Crispy Treats. Love them plain. But I will give it a try for our wonderful son-in-law. To me, it's guilding a lily.

I also use Parchment paper on the bottoms of my Banana bread as well as on all cakes I bake. BUT...I use two pieces, not one. I let the bread cool for about 15 minutes, run a knife along the sides of the pan, flip it over and the bread comes right out with no tugging at all. I then have one piece of parchment still in the bottom of the pan and one stuck to the bottom of the bread. I just peel the parchment from the bottom of the bread and let it continue to cool on a wire rack.

sooey

wax paper or parchment paper will do the trick for you! Hmmm, think I need to do something with the brown bananas I have!

Ahhhhhhhhh SUCCESS!
I have 4 perfect loaves of banana bread turned out of the pans and cooling!
I used parchment paper, but will remember the wax paper too if I don't have parchment paper in the house.
Thanks KT!

Yayyy Nodakgal! I was going to add my 2 cents worth on the topic, but it's already been covered by parchment or waxed paper. I will add that I have had issues with the waxed paper sticking a couple of times if I haven't left the loaf in the pan for the 15 mins to cool.. if you try to peel it off while the loaf is hot, I tend to end up with the stuck bit in the middle.. so now I leave it that few mins, turn it out, and either let cool, or peel and cool.

Now if anyone can solve why my muffins stick to the cupcake papers, I am all ears or eyes LOL!

My Aunt Yvonne always made lemon loaf and her way of getting it out of the pan without greasing the pan, was to line the pan with aluminum foil up over the edges of the loaf pan. When you take the loaf out of the oven, turn it upside down and gently lift the foil away slowly and carefully. Voila!

And nowadays, I use the Better Than Pam recipe someone shared here, and nothing sticks. Using equal parts of solid Crisco, cooking oil and flour, beat with the electric mixer till evenly mixed. Store covered. It may need to be stirred before you use it as it can separate somewhat. But you still need to partially cool it in the pan before tipping it out. Was the BTP recipe from Jasdip? Can't remember.

Funny the last couple loafs I made, didn't have any nuts and I never had a problem turning the loafs out of the pans, and tonight I added diced walnuts and bam, that loaf is stick on the bottom, if it doesn't come out I will let it sit overnight, as the moisture will start coming back out of the loaf and will end up concentrated on the bottom. I think the nuts change the chemistry enough to make sticking happen, next time I will try the foil method, as I don't like adding additional oils and flours that will integrate into the final product.

Sheilajoyce, yes that recipe was from Jasdip. I just ran out of mine and will be making up some more. That stuff is fantastic.

to foil the pan it is easier to form the foil on the outside of the pan and then put it in the inside.

I make a parchment paper "sling" with the paper coming up the sides so I can easily pull it out of the pan.

I learned this after googling help when using a bundt pan. Cake kept falling apart when I took it out of the pan, chunks missing here and there. Then I read that after you grease the pan sprinkle it with sugar. Pour some in the pan and shake it around so the entire surface is covered with sugar. Haven't had a cake stick to the bundt pan since. I'm sure it would work for a loaf pan too. I said I googled this but now I'm wondering if I actually came here to ask? I don't remember now.

The loaf did come out an hour later, as I suspected it would, and the bottom was plenty moist. No slings necessary.

I typically cut a piece of parchment paper to fit the bottom of the pan and spray with pam, then stick the parchment to it...the knife can loosen the edges, and the parchment makes sure it comes free from the bottom.

For bundt pans, I now use the cooks illustrated method...1 T butter and 1 T flour to make into a paste and brush the interior of the bundt pan with it. If it's a dark cake like a chocolate, I use cocoa powder instead. No sticking at all.

I use muffin tins. For some really odd reason, my loafs don't bake in the center so I started making banana bread muffins. Works perfectly every time. You can line the cups with paper or just oil the bottom of the cups, which is what I usually do.

I always baked mine like my grandmother did, in a tube pan, using Crisco and dusted with flour. I can’t recall one ever sticking. Used her recipe too.

I like the parchment paper idea! I just butter and flour the pan...works!

I never have a problem, but then I use parchment paper on the bottom!