There's something undeniably comforting about the sweet aroma of freshly baked mini banana loaves wafting through your kitchen. This delightful treat is more than just a way to use up ripe bananas; it embodies the essence of homemade goodness and nostalgia. Whether served as a quick breakfast or a dessert for brunch, mini banana loaves are the perfect snack for kids and adults alike.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon (optional)
3 ripe bananas
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
⅓ cup unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a mini loaf pan or line it with parchment paper for easy removal.
In a medium bowl, mash the ripe bananas with a fork until smooth, leaving some small chunks for texture.
In a separate large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Mix the mashed bananas into the wet ingredients until evenly incorporated.
In another bowl, combine the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using). Stir to combine.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
If desired, fold in the chopped nuts.
Pour the batter evenly into the prepared mini loaf pan, filling each section about ¾ full.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Remove from the oven and let cool in the pan for about 10 minutes before transferring the loaves to a wire rack to cool completely.
