Easy and Moist Banana Bread Recipe for a 9-Inch Cake Tin

Baking banana bread without a traditional loaf pan might seem challenging, but it’s entirely possible and can yield equally delicious results with the right approach. Many home bakers find themselves with an abundance of cake tins but no loaf pans. Thankfully, you can still enjoy moist, flavorful banana bread using a 9-inch cake tin. In fact, using a cake tin can offer some advantages, such as quicker baking times and a more uniform bake. This recipe is designed to help you make perfect banana bread without the need for a loaf pan, ensuring you can enjoy this classic treat no matter what bakeware you have on hand. Let’s dive into how you can achieve the same great results using a 9-inch cake tin.

Banana bread is a timeless classic that’s perfect for any occasion. This recipe is not only easy to follow but also guarantees a moist and delicious loaf every time. Plus, we’ve included some handy tips to ensure your banana bread turns out perfect.  Please see below for different baking times for different cake tin sizes .

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour

Instructions:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch cake tin and line the bottom with parchment paper.
2. Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
3. Mix Wet Ingredients: Add the sugar, beaten egg, and vanilla extract to the banana mixture. Mix until well combined.
4. Combine Dry Ingredients: Sprinkle the baking soda and salt over the mixture. Gently fold in the flour until just incorporated. Do not overmix.
5. Pour into Cake Tin: Pour the batter into the prepared 9-inch cake tin and smooth the top with a spatula.
6. Bake: Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the banana bread to cool in the cake tin for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips for Perfect Banana Bread:

1. Use Ripe Bananas: The riper the bananas, the better. Overripe bananas with brown spots are ideal as they are sweeter and more flavorful.
2. Don’t Overmix: Overmixing the batter can result in a dense loaf. Mix until the ingredients are just combined.
3. Room Temperature Ingredients: Ensure that all your ingredients are at room temperature for even mixing and baking.
4. Add Mix-ins: For an extra treat, consider adding chocolate chips, nuts, or dried fruits to the batter.
5. Check Doneness: Start checking your banana bread at the 60-minute mark. Baking times can vary depending on your oven and the moisture content of the bananas.
6. Storage: Store banana bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Banana Bread Baking Times and Temperatures for Various Tin Sizes

Baking times and temperatures can vary depending on the size of the tin you use. Here is a handy table to guide you:

Tin Size	Temperature	Baking Time	Notes
6-inch cake tin	350°F (175°C)	45-55 minutes	Check at 45 minutes, cover if browning.
8-inch cake tin	350°F (175°C)	50-60 minutes	Check at 50 minutes.
9-inch cake tin	350°F (175°C)	60-65 minutes	Check at 60 minutes.
10-inch cake tin	350°F (175°C)	60-70 minutes	Check at 60 minutes.
Standard loaf pan (9×5 inch)	350°F (175°C)	60-70 minutes	Check at 60 minutes.
Mini loaf pan (5×3 inch)	350°F (175°C)	25-35 minutes	Check at 25 minutes.
Muffin tin	350°F (175°C)	20-25 minutes	Check at 20 minutes.

Tips for Adjusting Baking Times and Temperatures:

1. Check Early: Always start checking for doneness 5-10 minutes before the suggested time, as oven temperatures can vary.
2. Toothpick Test: Insert a toothpick into the center of the banana bread. If it comes out clean or with a few crumbs, it’s done.
3. Covering: If the top of the bread is browning too quickly, cover it loosely with aluminum foil to prevent burning.
4. Cooling: Allow the banana bread to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

By following this table and these tips, you can ensure your banana bread turns out perfectly, no matter what tin size you use. Enjoy your baking!