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how does one adjust the baking time for smaller pans

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I'm baking banana bread in smaller loaf pans than the ones noted in the recipe. Can anyone suggest how one would change the baking time to accommodate smaller pans?

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  1. bake till a toothpick comes out clean. The edges also start to pull away from the pan. While there is some danger of the center falling if you look too soon, with small loaf pans this is less of a problem (than with a cake pan).

    1. the adjustments depend on the extent of the disparity. are you using mini loaf pans for a recipe that calls for regular loaf pans, or are they just slightly smaller than standard pans?

      3 Replies
      1. re: goodhealthgourmet

        They're cute loaf pans. Definitely not a standard size.

        1. re: Zengarden

          This might help. Page down to the bottom. It's hard to judge baking time based on cuteness.;-)

          http://www.baking911.com/quikbrds/qbl...

          1. re: chowser

            This is a terrific resource that I have faved in order to have a good sense of what I am to be doing. Thank you so much! For the help and for indulging in my "cute" comment.

      2. Find another recipe that calls for the size loaf pan you're using. That should give you some idea of cooking time for your recipe.

        1. I bake banana bread all the time in the aluminum mini loaf pans. The recipe for a one large loaf bread makes almost (but not quite) three mini loaf pans full. I generally make enough to bake about a dozen mini loaves in one baking. A full loaf pan of banana bread bakes at 350 degrees for about an hour, while the minis bake at the same temperature and are ready to come out of the oven anywhere from 38-45 minutes later.. As noted below, the toothpick test and pulling away from the edge of the tins confirm the timing.

          1 Reply
          1. re: zook

            I think it's important to learn the visual signs and tests for doneness, as you and paulj described them.

            The other day I made some bread using a James Beard recipe. I used a ceramic souffle dish, which is one vessel he had recommended in the directions. I used the size he recommended, and I know my oven runs very true on the temperature. I keep a thermometer inside always. The recipe indicated the baking time would be approximately 1 hour, 15 minutes, but I turned on the oven light at 45 minutes and looked in without opening the door. It looked to me like it was approaching doneness, so I opened the door and checked the bread visually, touched it...it seemed like it might be done so I gave it a little rap with my knuckle, and it sounded hollow... yes, it was done to perfection a full half-hour before it was supposed to be. I find this happens now and then with recipes, while, with some others, the baking time seems longer than that specified in my cookbooks. So...it's really important to learn how to tell by visual and tactile signs.