Scaling down to fit 8"x4" loaf pan
I'm excited to ramp up and get cooking but do you see any issue with using 3/4 amounts of the recipe's ingredients to fit a slightly smaller Corning glass loaf pan? i.e.. 1/4 cup replacing a 1/3 cup ingredient and so on. Thanks!
Recipe question for: Brown Butter Banana Bread With Peanut Streusel
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I'm goin for a straight 3/4 recipe all the way and I'll report back.
Good luck with your baking!
A few suggestions for adjusting your oan size.
My estimate of volume comparison between the 8x4 and 9x5 pans is about 70%, so using 3/4 ingredients might be a bit too much and overflow.
But making either 2/3 or 3/4 will be fussy, with some of the smaller amounts & especially the eggs.
Options - since the original pan capacity is 8 cups, either make the whole batch and cook the extra in a small extra pan, use another 8 cup pan, or maybe just make half recipe in a 4 cup pan (many baking recipes can be halved or doubled successfully).
Or, look at one of the many charts of baking pan volumes (allrecipes, King Arthur Flour, etc) or the article here by Alice Medrich here about making any cske recipe fit your pans.
In that case I would go ahead and use the 8x4 pan, use 2/3 or 3/4 amount batter and bake with a sheet pan or aluminum foil underneath in case there's any overflow.