Loaf pan for banana bread, sandwich bread, or babka

Name: Loaf pan for banana bread, sandwich bread, or babka
Brand: Mari Peče
SKU: AC46132
Price: 299.0 CZK
Availability: InStock

Sale price 299,00 Kč

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Odesíláme do 24 hod. · Doprava zdarma nad 1 200 Kč · 5,0 hodnocení zákazníků

Doporučujeme přidat

Příprava domácího toustového chleba v nepřilnavé retro formě Mari Peče.

Loading image: Designová retro forma na toastový chléb s víkem z uhlíkové oceli.

Mari Peče

Cooling rack for bread and sweets

Loaf pan for banana bread, sandwich bread, or babka – Mari Peče

This rectangular loaf pan made of durable carbon steel with a non-stick coating is the perfect choice if you're looking for a reliable pan for banana bread. The dimensions of 25.5 × 13 × 6 cm ideally hold 500 to 700 g of dough – whether you're making banana bread or soft sandwich bread. It distributes heat quickly and evenly, resulting in a beautifully risen, moist, and uniformly golden loaf. The pan is lightweight, easy to clean, and can withstand temperatures up to 230 °C.

Why you'll love it

– Loaf pan for banana bread and sandwich bread
– Durable carbon steel ensures even baking
– Non-stick surface for easy release and cleaning
– Size 25.5 × 13 × 6 cm – ideal for 500 to 700 g of dough
– Lightweight, sturdy, and elegant pan from the Mari Bakes collection

Banana bread, sandwich bread, babka, plus sweet and savory loaves – a banana bread pan that handles more than just bananas

Banana bread
This pan is exactly the size that banana bread needs – the result is level, tall, and beautifully baked through without burnt edges.

Sandwich bread
Thanks to the non-stick surface and even heat conductivity, doughs rise to the ideal height – just turn the loaf out after baking and let it cool on a wire rack.

Babka, poppy seed bread, or honey bread
Sweet doughs behave perfectly in this pan – they don't stick or burn, and they slice beautifully.

Mari’s tips on how to bake banana bread without burnt edges

Banana bread loves medium heat and even baking – a carbon steel pan handles it with ease. Line it with parchment paper, especially if you are baking dough with a higher sugar or honey content. After baking, let it rest for a few minutes and then carefully turn it out – the non-stick surface works wonders.

500 to 700 g dough = beautifully full mold

Use the dough from 2 to 3 bananas (or about 500 to 700 g total weight) and the mold will be filled just right – without overflowing and with a beautiful surface.