10 minutes and then turn each pan upside down to release the breads. cool completely, banana slice side up, on a wire rack.
cook's notes: to freeze for later use, wrap each loaf first in plastic wrap and then foil. take out the frozen loaves the night before using and thaw in the refrigerator.
you can also bake the batter as 1 large loaf in a greased 9-by-5-inch metal loaf pan for 55 to 60 minutes, covering the bread in the last 10 minutes with a piece of foil if it browns too quickly. cool in the pan 10 minutes and then turn out and cool completely on a wire rack. 