TUBE PAN SIZES RECIPES

Steps:

• Measure Dimensions: To determine the pan's dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement.
• Measure Depth: To measure the depth, place your ruler straight up from the bottom of the pan (do not slant the ruler). If the pan edge is slanted, do not slant the ruler, measure straight up.
• Pan Volume: To determine the pan's volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim. Use a liquid measuring cup to pour water into the pan until it reaches the top.
• If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly. To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by 1/4.
• If the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook. To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly. To substitute a pan that is deeper than the pan in the recipe, increase the baking time by 1/4.
• The following table will help determine substitutions of pans and dishes of similar approximate size if you do not have the specific sized baking pan, dish, or mold called for in a recipe. To substitute with glass pans, reduce the baking temperature by 25 degrees. ____________________________________________________ 3-cup Baking Dish or Pan: 8" x 1-1/4 round pan ____________________________________________________ 4-cup Baking Dish or Pan: 8" x 1-1/2" round layer cake pan 8" x 4" x 2-1/2" loaf pan 9" x 1-1/2" round pie pan 11" x 1" round tart pan ____________________________________________________ 6-cup Baking dish or Pan: 1 (8") round cake pan 7-1/2" x 3" bundt tube pan 8" x 8" x 2" square pan 8 1/2" x 4-1/2" x 2-1/2" loaf pan 9" x 1-1/2" round layer cake pan 9" x 2" round pie plate (deep dish) 9" x 9" x 1-1/2" rectangular pan 10" x 1-1/2" round pie plate 11" x 7" x 2" rectangular pan ____________________________________________________ 7-cup Baking dish or Pan: 8" x 2" round cake pan 9" x 9" x 2" rectangular pan ____________________________________________________ 8-cup Baking dish or Pan: 8" x 8" x 2" square pan 9" x 2" round cake pan 9" x 5" x 3" loaf pan 9" x 9" x 1-1/2" square pan 9-1/4" x 2-3/4" ring mold 9-1/2" x 3-1/4" brioche pan 11" x 7" x 1-1/2" baking pan ____________________________________________________ 9-cup Baking Dish or Pan: 8" x 3" bundt pan 9" x 3" tube pan ____________________________________________________ 10-cup Baking Dish or Pan: 8" x 2-1/2" springform pan 9" x 9" x 2" square pan 11-3/4" x 7-1/2" x 1 3/4" baking pan 13" x 9" x 2" rectangular pan 15-1/2" x 10-1/2" x 1" jelly-roll pan ____________________________________________________ 11-cup Baking Dish or Pan: 9" x 3" springform pan 10" x 2" round cake pan ____________________________________________________ 12-cup Baking Dish or Pan: 2 (9") round cake pans 9" x 3" angel-cake pan or tube pan 10" x 2-1/2" springform pan 10" x 3-1/2" bundt pan 13" x 9" x 2" metal baking pan 14" x 10-1/2" x 2-1/2" roasting pan ____________________________________________________ 15-cup Baking dish or Pan: 13" x 9" x 2" rectangular pan ____________________________________________________ 16-cup Baking dish or Pan: 9" x 3-1/2" springform pan 10" x 4" fancy tube mold ____________________________________________________ 18-cup Baking dish or Pan: 10" x 4" angel-cake or tube pan

Steps:

• Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter and dust with flour, tapping out any excess.
• Combine mashed banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
• Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3½ minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared loaf pan and smooth top with a spatula.
• Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60–65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing. DO AHEAD: Banana bread can be baked, cooled, then wrapped in plastic and left at room temperature up to 3 days, or frozen up to 3 months.