Help bakers! We are making this banana bread recipe a GT'er recommended in the fall when I was visiting my parents. I don't have a loaf pan and am thinking to use an 8 x 8 square pan. There are endless websites telling me that you can do this (duh), but less guidance on how much to reduce the cooking time.
Since I've only made it the one time, I'm not confident on how to test for doneness. Any recommendations for time and doneness tests? Guessing 30 mins?
This pic has nothing to do with banana bread, but it is entrancing and I want to make these carrot cake sandwich cookies (which for some reason are hashtagged #SundaySupper)