Substituting mini-loaf pans for standard-size pans
I know some of the experienced bakers will be able to help with this!
My 98 year old Mom likes a bit of baking with her afternoon tea. She's weary of muffins and cupcakes, especially the ones from the grocery stores which are too big, too sweet, and have weird textures. It takes forever for her to nibble through a loafcake baked in a standard-sized pan, and the tend to dry out sitting in the fridge. (Where "standard-sized loaf pans" = 8.5 x 4.5 x 2.5 inches or 9 x 5 x 3 inches.)
So I'd like to bake the batters intended for those standard-sized pan in mini-loaf pans. I know it's a matter of figuring out how much batter to put in the pan, and I see that there are mini pans of different dimension available. So before I go shopping for pans...
Is there one size of mini-loaf pan that is more convenient to use, and which might be best for this? (I'm thinking, if the recipe is originally intended for a 9x5x3 pan, then it will make 2 (or 3?) mini loaves baked in pans of such and such dimensions.)
I sometimes see silicone pans available, and I wonder if they are easier/better to use than metal pans?
I know you have to allow for the batter to rise in the pan while baking, and I often see instruction that pans should not be more than 2/3 full to allow for this. Does this "2/3 full" advice still apply to the mini-pans?
Thank you very much for your advice!!