Sounds like a neat idea! Are you planning on using metal tins, then wrapping the loaves, or paper loaf pans (and keeping the loaves in them)? I've bought paper loaf pans from The Baker's Catalogue (http://www.bakerscatalogue.com/). I like the paper ones for gifts, since they look a little nicer, and I don't feel like I'm touching the loaves as much.
http://shop.bakerscatalogue.com/images/1130331460359.jpg
The recipe I use for banana bread makes 1 standard (9x5) loaf, or 3 mini loaves (I just measured my tins, they are roughly 5x2.5; the paper ones above are a bit larger). I bake at the same temperature, but for maybe half or 3/4 the time.
I've frozen quick breads (banana and zucchini) for many months, and they turn out pretty good. (I'll admit I've found loaves over a year old in the freezer...not as good as fresh, but good enough for me for breakfast!) I think you'd be fine freezing them for a few weeks, as long as you wrap them well. OTOH, if several people are making the bread, you could probably get it done in one or two evenings and keep them fresh.
King Arthur Flour (owners of The Baker's Catalogue) has an email address where you can ask baking questions:
[email protected]. I've asked them baking questions before and they are very prompt about responding. They also host an online baking board (http://www.bakingcircle.com), home to lots of recipes and many knowledgeable bakers.
HTH!
Jen