Banana Bread in a Loaf or 9x13 Pan - with Sour Cream - Ovenspiration (2024)

FAQs

What can I use instead of a loaf pan for banana bread? ›

For almost all baking applications, you can freely substitute a bundt pan for a loaf pan, especially for quick breads like banana bread or pumpkin bread. I have often made my Thanksgiving cornbread in a bundt to get a more attractive presentation.

The CORRECT Pan to use for Banana Bread

The pan I recommend: A light-colored METAL 9 by 5-inch loaf pan. Anything too dark in color will risk scorching the edges. Glass and ceramic loaf pans: Take MUCH longer to bake – upwards of 15 to 20 minutes.

Using a lot of bananas adds excess moisture, and there are two ways to get rid of it. You could either add more flour or increase the baking time. Add a tablespoon of extra flour at a time into the batter and give it a good whisk until its consistency starts to look right: thick but runny enough to fall off a spoon.

You can double a standard banana bread recipe, as long as you bake the batter in two same-size loaf pans, or one after the other.

A bread pan, also called a loaf pan, is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform slicing.

Round Pans

6×2 inch round pan holds 4 cups of batter, the same as an 8×4 inch loaf pan. Fun discovery! Cupcake recipes yielding 12-16 cupcakes fit wonderfully in 3 6-inch cake pans.

Fill the pan until it's two-thirds full, and if there is any remaining batter, fill up a muffin tin. This ensures you get a beautifully risen loaf instead of a potentially flat loaf in a 9×5. Now that you know the importance of pan sizes, it's time to make a loaf of the Best-Ever Banana Bread!

Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.

Not only does the parchment prevent the outer edges from getting too dark and overcooked, but it also makes it easier to remove the cooked banana bread from the pan! PIN THIS RECIPE NOW! What is this? Another tip – and this is true with any quick bread – is to make sure you don't over mix the batter.

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

Why does my banana bread come out heavy? ›

You Use Too Much Banana

Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

Using too much butter makes for a heavier cake with less banana flavor. Using double the amount of butter that the recipe called for left me with a loaf that was dry on the outside and moist on the inside. The coloring was almost identical to that of the loaf made with too little butter.

If your bread is getting overdone on the outside while still undercooked in the center, reduce the oven temperature and bake it for a longer time. The primary reason as to why banana bread may be raw in the middle is simply down to not enough cooking time.

When the center of your bread is baked through a thermometer will register between 200°F and 205°F. No part of your loaf should be below 200°F — except perhaps the very top, which may produce an unreliable reading due to the thermometer's tip being partially exposed to room-temperature air.

Quick Conversions: The 8x8” Baking Dish can substitute as a 9” round cake pan, a 9x5 loaf pan, or a deep-dish Pie Dish. Halved recipes intended for 9x13 Rectangular Baking Dish are also compatible.

You can certainly bake bread in a foil pan, but you won't get the same results that you get using a dutch oven.

If you don't have a bread pan, press the two ends closer together, and place the loaf on a greased baking sheet. When baking, the loaf will spread out a bit and create a more oval-shaped loaf. It will have the look of artisan bread or a classic French bread.