Rewritten
To double this recipe for 16 servings: use 6 bananas, 3 cups flour, 2 cups sugar, 2 eggs doubled to 4, 2/3 cup melted butter. For baking soda, don't fully double — use about 1.5 tsp rather than 2 tsp, since leavening doesn't scale linearly and too much can cause a bitter taste or collapsed structure. Because doubling the batter significantly increases volume, split it across two 9x5 loaf pans rather than one larger pan, and keep the bake time close to the original 55 minutes, checking with a toothpick starting around the 50-minute mark since two normal-sized loaves bake similarly to one.
About this tool
Doubling a recipe isn't just doubling every number — a cake pan that fits 2x the batter needs a longer bake time, and some ingredients like spices or leavening don't scale linearly the way flour and sugar do. This tool takes your recipe and target serving size and gives back adjusted quantities plus guidance on the things straight multiplication misses: pan size changes, cook time adjustments, and any technique notes scaling requires. It's meant for real cooking decisions, not just a math conversion, which is why it explains its adjustments rather than only listing new numbers.
Frequently asked questions
Will it just multiply every ingredient by the same number?+
No — it flags ingredients like spices, leavening, and salt that don't scale linearly, and adjusts those differently than bulk ingredients like flour or sugar.
Does it tell me if I need a different pan size?+
Yes, when scaling significantly changes batter or dough volume, it will suggest an appropriately sized pan or splitting across multiple pans.
Can I scale a recipe down, not just up?+
Yes, this works in both directions — just specify your smaller desired serving size in the input.