Christine, we think it sounds like Christina and her son simply baked (or rather steamed) the banana bread in a can rather than a loaf pan. (This is not to be confused with "canning," or preserving goods to make them shelf stable.) If you'd like to bake banana bread now and enjoy it at a later time, consider freezing it. It can be frozen for up to three months with good results. Happy baking! Kye@KAF

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