Let It Shine

• Shiny or light-colored aluminum pans are ideal for making banana bread. The light color slows browning, so the sugary batter doesn't darken too quickly and burn. The aluminum, meanwhile, conducts heat evenly. Slower browning ensures that the dense interior of the banana bread cooks through without the outside burning or becoming overcooked and dry. Darker-colored pans absorb more heat and result in faster browning. Nonstick pans with dark gray to almost black interiors, for example, can cause the bread to brown too quickly.

Through the Glass

• Glass pans present many of the same problems as a dark pan – too much heat absorption resulting in overly browned or burnt bottom and sides. If you must use a glass pan, reduce the baking temperature by 25 degrees Fahrenheit to help slow browning, so the interior of your banana bread can cook through before the outside begins to burn. A glass pan does allow you to monitor the sides of the bread as it bakes.

Size Matters

• The size of the loaf pan is an important consideration. A standard 8- by 5-inch loaf pan holds 8 cups of batter, while a slightly smaller 8 1/2- by 4-inch pan holds 6 cups. The amount of batter may vary depending on the recipe and the size of the bananas used in the bread. Bake two or more smaller loaves by dividing the batter between multiple 5 1/2- by 3-inch pans, which hold 2 cups of batter. Banana bread muffins baked in a muffin tin are another option. Whether you use loaf pans or muffin tins, choose those with a light or shiny surface to ensure even baking.

Tips and Tricks

• Shiny pans usually don't have a nonstick coating, so you must grease the interior well before pouring in the sticky banana bread batter. Use nonstick spray or rub butter or shortening over every part of the interior surface. Muffin liners prevent sticking in muffin tins. Banana bread may sometimes cook more quickly than stated in the recipe, depending on variations in oven temperature or the density of the batter. Insert a wood skewer into the center of the bread 20 minutes before the end of the cooking time, then continue to test every three to five minutes. The bread is done when the skewer comes out clean.