I'm making banana bread but the loaf pan I have is smaller than normal. Can I do this in a square 8x8 aluminum pan instead? What's the conversion rate, and would I have any issues with baking time/etc.?
You likely can bake it in an 8x8 pan with fine results, but I would perhaps start checking it beginning 15 minutes before the banana bread was supposed to be done had you cooked it in a loaf pan. I've seen (and made) a few cake and quick read recipes that give directions for loaf and/or Bundt pans (depending on what's available to you or what you prefer to use), and I'm guessing that while a Bundt pan would give you more of a similar texture and baking time to a loaf pan (if you have enough batter for a Bundt pan that is) an 8x8 pan will probably be tasty as well though I'd prepare for either a gooey center or well-cooked outer edges. Maybe stick both the center and outside with a toothpick until they are at the happiest medium for you!
Thanks @RachelS - it's in the oven now. I am a little worried about the texture but the general volume looks right, so I'll hope for the best.
You're welcome... How did it turn out?
Please enter a valid email address.
Well played. You deserve a cookie.
Where to find us, when the fields open, where to get a slushy lemonade, and more
A Better Brimfield Map
Amatriciana for Amatrice
Hops To It—Shop Beerware!
The Pie Dough Bonus Treats
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.