Fine Cooking's pumpkin spice bread and Land O' Lakes' chocolate chip banana are some mini loaf pan recipes. Both take approximately an hour to prepare and bake.
For the pumpkin spice bread, preheat the oven to 350 degrees F and lightly butter and flour 4 mini loaf pans. In a medium bowl, whisk together 2 1/2 cups flour, 1 1/2 teaspoon baking powder, 1 teaspoon ground ginger and 1/2 teaspoon baking soda. Also whisk in 1/2 teaspoon ground cinnamon, 1/2 teaspoon black pepper, 1/2 teaspoon salt and 1/4 teaspoon ground cloves.
In a bowl, beat 3/4 cup unsalted butter on medium-low speed until smooth. Gradually add 1 3/4 cups packed light brown sugar. Add 2 eggs, 1 at a time, mixing for 30 seconds after each addition. Evenly incorporate 1 1/4 cups canned pumpkin.
Add 1/2 of the flour mixture, then add 1/4 cup buttermilk. Add the rest of the flour mixture and another 1/4 cup buttermilk. Divide the batter into the pans and bake for 40 minutes.
For the chocolate chip banana recipe, heat the oven to 350 degrees and grease and flour 3 mini loaf pans. Beat 3/4 cup sugar and 1/2 cup butter at medium speed until creamy. Beat in 2 eggs and then add 1 cup mashed bananas and 1/2 teaspoon vanilla. Stir in 1 1/2 cups flour, 1 cup chocolate chips, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Divide into the pans and bake for about 35 minutes.