Banana bread in an 8×4 loaf pan bakes for 55 to 65 minutes at 350°F. Because an 8×4 pan is narrower than the standard 9×5, the batter sits taller, so it needs about 5 to 10 minutes longer than the same recipe in a 9×5 pan. It is done when a toothpick in the center comes out clean and the inside reads 200°F to 205°F.
Below is the bake-time chart for common loaf pans, a banana bread recipe sized for an 8×4 pan, and the doneness checks that stop the middle from being gummy.
Banana Bread Bake Times by Loaf Pan
| Pan | Batter | Oven | Bake time |
|---|---|---|---|
| 8×4 (8 1/2 x 4 1/2) loaf | About 4 cups | 350°F | 55 to 65 minutes |
| 9×5 loaf | About 4 to 5 cups | 350°F | 50 to 60 minutes |
| Mini loaves (5 3/4 x 3) | About 1 cup each | 350°F | 30 to 35 minutes |
| Muffin cups | 2/3 full | 350°F | 18 to 22 minutes |
| 8×8 square pan | About 4 cups | 350°F | 35 to 45 minutes |
An 8×4 pan holds about 6 cups to the brim, so fill it no more than two-thirds full. If your recipe makes more batter than that, bake the extra as a few muffins rather than overfilling.
Banana Bread Recipe for an 8×4 Loaf Pan
Ingredients
- 3 medium very ripe bananas (about 1 1/4 cups mashed)
- 1/3 cup (75 g) unsalted butter, melted
- 2/3 cup (135 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare the pan. Heat the oven to 350°F with a rack in the center. Grease an 8×4 loaf pan and line it with a parchment sling.
- Mix the wet ingredients. Mash the bananas in a bowl, then stir in the melted butter, brown sugar, egg and vanilla.
- Add the dry ingredients. Sprinkle the baking soda, salt and cinnamon over the batter and stir, then fold in the flour just until no dry streaks remain. Fold in the nuts.
- Bake. Scrape the batter into the pan and bake 55 to 65 minutes. If the top is browning too fast after 40 minutes, lay a sheet of foil loosely over it.
- Cool. Cool in the pan for 10 minutes, then lift out and cool on a rack for at least 1 hour before slicing.
How to Tell Banana Bread Is Done
- Toothpick: insert it in the very center, where the crack is; it should come out clean or with a few dry crumbs, not wet batter.
- Temperature: an instant-read thermometer in the center reads 200°F to 205°F.
- Touch: the top springs back when pressed lightly and the loaf has pulled slightly away from the sides.
A dark metal pan browns faster and may finish 5 minutes early; a glass pan bakes more slowly, so lower the oven to 325°F and add 5 to 10 minutes.
Cook and Prep Times
- Prep: 15 minutes
- Bake: 55 to 65 minutes
- Cooling: 1 hour
- Makes: 1 loaf, 10 slices
Why the Center Is Gummy
A gummy strip under the crack almost always means the loaf came out too early; the outside looks done well before the center of a tall loaf is. Other causes are too much banana for the flour, overmixing after the flour goes in, or slicing while hot. Use the thermometer, and let it cool fully before cutting.
Storage
Wrap the cooled loaf and keep it at room temperature for up to 3 days or in the fridge for up to a week. It freezes well for up to 3 months, whole or sliced; thaw slices in a toaster or at room temperature.
Frequently Asked Questions
- Can I use a 9×5 recipe in an 8×4 pan? Yes, if the pan is no more than two-thirds full. Expect 5 to 10 extra minutes.
- Should I lower the temperature for an 8×4 pan? Not in a metal pan. Keep 350°F and tent with foil if the top darkens.
- How long do mini loaves take? About 30 to 35 minutes at 350°F.
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