Mini Banana Bread Loaves
8 adorable little loaves for the price of one recipe.Print
Serves: 16 (2 servings per loaf)
Many banana bread and muffin recipes are similar. Hell, many are the same. But that’s quite all right. Because you may tweak the proportions a bit, but with some eggs, sugar, flour, and fat in the form of butter or oil, or dairy (or more than one of the above), and a group of over ripe bananas, you are going to end up with something well worth the small amount of effort involved, and that will endear you to friends and family, all around. If I can think of something more guaranteed to be worth your while than a muffin or a quick bread, I will let you know.
So with this in mind, when I found the world’s most adorable loaf pan at the flea market I go to almost every Sunday, 8 2 x 4-inch loaves all nestled into one single baking tray, I did not even think to negotiate the $2 price tag, I grabbed, and I ran. So now I get to make 8 happy recipients for the price of one recipe. This is the point of it all, what drives me; if I have a happy eater at the end of my recipes/cooking, I happy. End of sentence. End of why I do what I do.
If you wish, you may leave me a comment with your address, and I will send you a little quick bread. I’m not kidding. Try me.
- 2 cups cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher or coarse salt
- 3 super ripe bananas
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- ¾ cup (1 ½ sticks) unsalted butter, melted and cooled
- 3 large eggs
- 1 teaspoon pure vanilla extract
1. Preheat the oven to 375° F, and lightly and oil 8 (2×4-inch) mini muffin pans.
2. In a large bowl, combine the flour, baking soda, and salt; set aside. Place the banana in a bowl, and add the both sugars and the butter and beat with an electric mixer until well blended (there will be little bits of banana that don’t get perfectly smooth). Beat in the eggs one at a time, and then beat in the vanilla. Add the dry ingredients, switch to a spoon, and stir just until the flour is incorporated.
3. Spoon the mixture evenly into the tins, and bake until a wooden skewer inserted into the middle of the mini loaves comes out clean, about 20 to 25 minutes. Let cool for a few minutes in the tins on a wire rack, then turn the little loaves out onto the rack to finish cooling. Serve warm or at room temperature.