WiltonPlatinum Premium Non-Stick Anti-Warp Bakeware, Made without PFAs, Loaf Pan, 9 x 5 x 2.7 in, Packaging May Vary

I cannot tell you how much banana bread I've actually made in this pan. I've made it weekly since I got the pan around a year ago and made protein bars frequently as well. It's more than done the job! The size is perfect, and I've had no issues with wear and tear nor ability to remove things from the pan.

This is a good, heavy loaf pan with a non stick surface. I haven't used it yet, but it looks pretty solid.

Faberware loaf pan is definitely my first choice to use. The texture is sturdy and not flimsy. Baked a pumpkin bread with chocolate chips and nuts today but had to use my rubber spatula to help loosen the bread around the sides and underneath to remove from pan. Once completed, had no problem taking item out of pan. (See pic - the Faberware loaf is nice and smooth on bottom after removing from pan.) Would recommend using parchment paper going forward for easy retrieval after baking. In addition, pan was easy to clean.Winton Loaf Pan - The texture is also sturdy and not flimsy. Baked a second loaf pumpkin bread with chocolate chips and nuts using this pan. Had to use rubber spatula to help loosen the bread around the sides and underneath to remove from pan. Once completed, a section of the bread was stuck in the bottom had of pan. (See pic - the Winton loaf is not smooth on bottom after removing from pan.) Would recommend using parchment paper going forward for easy retrieval after baking. Clean up was ok.

Great bread pan. Bread does not stick in it and it is very heavy and sturdy.

I baked 2 loaves of sourdough sandwich bread in my new bread pans. They came out perfect and golden brown. Now-stick as advertised and a good value for the price. Clean-up was a breeze! I would highly recommend these bread pans!

I have been baking my family’s bread for over half a century. And I have always enjoyed doing so. There’s no more enticing fragrance coming from my kitchen than freshly baked bread. After decades of tolerating the inconvenient designs of other pans, I have gradually replaced all of my bakeware with those made by Wilton, simply because no other brand has performed as well. Just picking up a Wilton pan reveals some of the quality of manufacture. Wilton pans are heavy duty and will never warp from typical oven baking temperatures. Capacities are perfect. Generous sized handles make them safer to pull ftom an hot oven while wearing thick oven mitts. Rounded inner corners plus sturdy nonstick coatings make them very easy to clean. Loaves of all types of bread pop out easily from these pans. And the elements used to make the non stick surfaces are designed to be safe for being in contact with food.The only reason this isn’t a five star review is because of the care that must be taken when drying these pans after washing. The drainage holes on the underside of the rolled steel rim that are located under the handle ends need to be propped in a position so the inside of the rolled rim can air dry thoroughly. And that requires standing the pans on the curved edge, whether in a dish drying rack or propped up on a folded towel placed on the countertop. Ovarall, though, this minor hassle has been worth it to me because of the high quality of every other aspect of these pans. Thank you, Wilton, for making such a high quality product that I expect will make my bread baking days easier for years to come.

I love a good pound cake and we use our pans weekly. Our teen left our last Witon at a friend's and we couldn't wait until we could get it back so... we replaced it. This was even better than the old one. Really strong metal, nice lip for holding the pan (not seen on cheaper models). We will get a lot of use out of this and it's a good price for a very superior product. Buy in confidence.

I bought two of these about eighteen months ago. I would buy again, but I doubt I'll have to, because they are well-made, heavy-duty pans. I make banana bread about once a week. I've always used nonstick spray, and for the first 17 months the loaves slid right out of the pans as soon as they were out of the oven, and the pans were basically clean. Just within the past month (after 17 months of weekly use) I've noticed that I have to wait a minute, and bang the pan a little before the loaves come free. Now, I there is definitely residue I need to wash off the pans, but that is easy to do. Still no problem, just a slight change. I'm wondering if I should not have used cooking spray. Certainly, when I first got the pans, I doubt I would have needed it.In any case (imagine a little Jedi hand gesture), these ARE the pans you are looking for.