Mini Banana Bread Variety Loaves
Delight in these versatile mini banana bread loaves that can be customized with various toppings, perfect for brunch or snacking.
Ingrédients
Dry Ingredients
- 1.5 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp cinnamon Feel free to add nutmeg or cardamom.
Wet Ingredients
- 0.5 cups unsalted butter, melted Can substitute with coconut oil for dairy-free.
- 0.75 cups brown sugar
- 2 pieces eggs Substitute with flaxseed meal for vegan.
- 1 tsp vanilla extract
- 3 medium ripe bananas, mashed Choose ripe for sweetness.
- 0.5 cups sour cream OR yogurt Opt for almond yogurt for a dairy-free version.
Instructions
Preparation
- Gather all your ingredients and measure them out for efficiency.
- Preheat your oven to 175°C (350°F).
- Grease the mini loaf pan or use silicone molds.
- In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mix melted butter and brown sugar until well combined.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- Mash the bananas and mix them with the wet ingredients.
- Fold in the dry ingredients to the wet mixture carefully.
- Divide the batter evenly among the 6 molds, filling each about ¾ full.
- Add your favorite toppings like nuts or chocolate chips.
Baking
- Bake in the preheated oven for 18–22 minutes or until a toothpick comes out clean.
- Allow to cool for about 10 minutes before removing from molds.
Notes
Store in an airtight container at room temperature for 3-4 days; can be frozen for up to 2-3 months. Reheat in the microwave for quick snacks.