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mini banana bread loaves

Mini Banana Bread


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  • Author: Elizabeth Farr
  • Total Time: 1 hour 15 minutes
  • Yield: 6 mini loaves

Description

Classic banana bread with less sugar with easily customizable mix-ins to make everyone in your house happy.


Ingredients

Scale
  • Cooking spray for the pans (skip if using a silicone pan)
  • 2 cups all-purpose flour (260 g)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 pound ripe bananas (454 g), from about 4 small bananas
  • 1/2 cup butter (113 g)
  • 1 cup sugar (200 g)
  • 3 large eggs, at room temperature
  • 1/3 cup buttermilk (75 mL)
  • 1 tsp vanilla extract or paste

Mix-ins (optional): see notes

  • 1 cup of any combination of chopped nuts, chopped chocolate, shredded coconut, dried fruit
  • 1/4 cup crystallized ginger or candied orange peel


Instructions

    1. Preheat oven to 350 F (180 C).
    2. If you’re using metal loaf pans, spray each with cooking spray, then cut a piece of parchment to fit up the bottom and long sides of the pan. Press each piece of parchment in place along the bottom so that the parchment sticks up over the top edges.
    3. Mix together flour, baking powder, baking soda, and salt in a large bowl.
    4. Chop your chosen mix ins. Toss your chosen mix ins together in a small bowl, then scoop out about 1/3 cup of the mix ins and set aside for topping the breads later.
    5. Pour the remaining mix ins into your flour mixture and toss to distribute them throughout the flour.
    6. Peel your bananas and smash them with a fork in a pie plate.
    7. Melt the butter, then pour it in with the bananas to mix.
    8. Crack the eggs into the pie plate. Break the yolks with the fork, then whisk them in gradually with the butter and bananas until the mixture is smooth.
    9. Blend in the sugar, buttermilk and vanilla into the banana mixture.
    10. Make a well in the dry ingredients, then pour in the banana mixture. Use a spatula to mix everything until the flour disappears.
    11. Use a scoop to divide the batter evenly among your prepared pans as evenly as you can.
    12. Top each banana bread loaf with a little of your leftover mix ins.
    13. Set the tins on a sheet tray, then bake for 30 minutes or until a toothpick inserted into the center of a loaf comes out clean.
    14. Cool breads completely on a wire rack.
    15. Store breads at room temperature for up to 3 days, or freeze wrapped well for up to 1 month.
     

Notes

How ripe should my bananas be?: If you can, leave your bananas on your counter until the bananas are mostly black. Black bananas are going to be the sweetest. Well-spotted bananas will also give you a good result.

What kind of mix-ins should I use?:

  • Nuts and seeds: Walnuts, almonds, pecans, pistachio, hazelnuts, Brazil nuts, sunflower seeds, pumpkin seeds
  • Chocolate: chocolate chips, chopped chocolate, chocolate candy (chop if larger than an M&M)
  • Dried fruit: raisins, chopped dates, chopped apricots, dried cranberries, chopped prunes, currants, dried strawberries
  • Flavor boosters (use no more than 1/4 cup): finely chopped crystallized ginger, chopped candied orange peel.
  • Prep Time: 15 minutes
  • Additional Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Morning breads
  • Cuisine: American

Nutrition

  • Serving Size: quarter of 1 mini loaf
  • Calories: 162
  • Sugar: 13
  • Sodium: 188
  • Fat: 6
  • Saturated Fat: 3
  • Carbohydrates: 24
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 33