Today's the last day of our NYC Holiday Market. So come see us! »
🔕 🔔
Loading…

My Basket ()

All questions
4 answers 968 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added about 2 years ago

An 8x4x2 loaf pan holds 4 cups batter and a 9x5x3 holds 8 cups so you might need 4 of the smaller pans, Check the bread at 30 min

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

Monitas right on, I make small banana muffins almost weekly for my family and they take about 16-18 minutes. Check it at 30 and gauge from there.

6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 2 years ago

My answer is less scientific, and more intuition:
If 2 large loaves take 40 - 50 minutes, 3 smaller loaves might take around 20 - 30 minutes. I always set at least two timers - one to check in on what's going on in the oven, the other near when it's close. Even if I know a cake takes 40 minutes to bake, I set my first timer for 20m.

Also, not all baking vessels or batters are created equal. A lot of loaf cakes get overcooked on the outside before the interior is fully baked. Ninety percent of the time this is because the vessel is too full and the batter domes, but then has no wear to go but out, or sinking, or overbaking. If I don't know how much a batter is going to rise, I never fill more than 1/2 way up the baking vessel.

Lastly - banana cake and muffin batter will last at least 3 days in your fridge while you wait for another baking vessel to become free.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

I would just make muffin tops with the batter. They are very good, freeze well and reheat in the toaster in a flash.