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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.
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Préparation 15 minutes
Cuisson 22 minutes
Temps total 37 minutes
Portions: 6 loaves
Plat: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Gather all your ingredients and measure them out for efficiency.
  2. Preheat your oven to 175°C (350°F).
  3. Grease the mini loaf pan or use silicone molds.
  4. In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
  5. In a separate bowl, mix melted butter and brown sugar until well combined.
  6. Add the eggs and vanilla extract, mixing until fully incorporated.
  7. Mash the bananas and mix them with the wet ingredients.
  8. Fold in the dry ingredients to the wet mixture carefully.
  9. Divide the batter evenly among the 6 molds, filling each about ¾ full.
  10. Add your favorite toppings like nuts or chocolate chips.
Baking
  1. Bake in the preheated oven for 18–22 minutes or until a toothpick comes out clean.
  2. Allow to cool for about 10 minutes before removing from molds.

Notes et conservation

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.