Mini Banana Breads

Mini Banana Breads
180 min.
80
52kcal

Suggestions


Are you ready to indulge in a delightful treat that perfectly combines the sweetness of ripe bananas with the comforting warmth of freshly baked bread? Our Mini Banana Breads are not just a delicious snack; they are a versatile addition to your morning meal, brunch, or even dessert table. With a light and fluffy texture, each mini loaf is packed with flavor and just the right amount of sweetness, making them a hit with both kids and adults alike.

Imagine the aroma of these mini loaves wafting through your kitchen as they bake to golden perfection. The recipe yields an impressive 80 servings, making it ideal for gatherings, parties, or simply stocking up your pantry for those moments when you crave a quick bite. Each mini loaf is only 52 calories, allowing you to enjoy a guilt-free treat that satisfies your sweet tooth without derailing your healthy eating goals.

Whether you enjoy them plain, or with a sprinkle of chopped nuts for added crunch, these Mini Banana Breads are sure to become a staple in your baking repertoire. They are easy to make, and the process is a joy in itself, from mixing the ingredients to watching them rise in the oven. So, gather your ingredients and get ready to create a batch of these delightful mini loaves that will leave everyone asking for seconds!

Ingredients

  • 1.3 cups sugar 
  • 0.5 cup butter softened
  •  eggs 
  • 1.5 cups banana ripe mashed (3 to 4 medium)
  • 0.5 cup buttermilk 
  • teaspoon vanilla 
  • 2.5 cups flour all-purpose
  • teaspoon baking soda 
  • teaspoon salt 
  • cup nuts chopped

Equipment

  • bowl
  • oven
  • loaf pan
  • toothpicks

Directions

  1. Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
  2. In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended.
  3. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
  4. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts

Calories52kcal
Protein7.07%
Fat38.38%
Carbs54.55%

Properties

Glycemic Index
3.26
Glycemic Load
4.76
Inflammation Score
-1
Nutrition Score
1.2365217389458%

Flavonoids

Catechin
0.17mg

Nutrients percent of daily need

Calories:52.29kcal
2.61%
Fat:2.28g
3.51%
Saturated Fat:0.43g
2.71%
Carbohydrates:7.29g
2.43%
Net Carbohydrates:6.95g
2.53%
Sugar:3.56g
3.95%
Cholesterol:4.26mg
1.42%
Sodium:59.62mg
2.59%
Alcohol:0.02g
100%
Alcohol %:0.14%
100%
Protein:0.95g
1.89%
Manganese:0.07mg
3.49%
Selenium:1.76µg
2.52%
Vitamin B1:0.04mg
2.43%
Folate:9.22µg
2.3%
Vitamin B2:0.03mg
1.98%
Vitamin B3:0.34mg
1.68%
Phosphorus:16.45mg
1.64%
Copper:0.03mg
1.61%
Iron:0.28mg
1.54%
Magnesium:6mg
1.5%
Fiber:0.34g
1.36%
Vitamin A:61.23IU
1.22%