The Thirsty Feast

Mini Banana Bread Loaves

When life gives you a boatload of bananas, you make mini banana bread loaves! This recipe only takes 30 minutes to bake and leaves delicious and moist mini quick-bread.

When life gives you a boatload of bananas, you make mini banana bread loaves! This recipe only takes 30 minutes to bake and leaves delicious and moist mini quick-bread. | www.honeyandbirch.com

I don’t know how much you cook or bake, but you can guess how much I do by the sheer number of posts that I put up each week.  All of this cooking and baking leads to lots of trips to the grocery store.

Lots and lots of trips, especially since most recipes I post here are made at least twice before I share them. Gotta make sure those babies work, ya know?

I originally intended to re-photograph this blueberry banana bread recipe this week. It is one of my very first recipes and while totally and amazingly delicious… the pictures do not do it justice.

I got a cold post airplane/Vegas casino and have been battling it all week so a photo redo seemed perfect. Also, Mr. B was feeling extra helpful and went off to the store for me in search of blueberries. That man! So great!

When life gives you a boatload of bananas, you make mini banana bread loaves! This recipe only takes 30 minutes to bake and leaves delicious and moist mini quick-bread. | www.honeyandbirch.com

My bananas were perfectly old and brown and Mr. B brought me a pint or two of blueberries and I went to start baking… only to find that my blueberries had gone all nasty in the center.

Almost as though someone at the store had put all of the gross ones in the middle and covered them up with beautiful ones. We are only as beautiful as we are beautiful on the inside (or something like that) so the blueberries had to be trashed.

I was left with a lot of mashed up bananas so I took this as a sign… banana bread mini loaves to the rescue!  Because when life gives you a boat load of bananas, the only thing to do is bake banana bread.

Mini Banana Bread Loaves Recipe

I happened to have 4 mini ceramic dishes lying around that were the perfect size for mini loaves. I think they were a little big and that you can probably separate the batter into 8 loaves. The dishes I had made 7 perfect loaves.

You can also make this bread into one big loaf – bake for 50 minutes instead, checking with a toothpick to make sure it is done!

When life gives you a boatload of bananas, you make mini banana bread loaves! This recipe only takes 30 minutes to bake and leaves delicious and moist mini quick-bread. | www.honeyandbirch.com

Mini Banana Bread Loaves

Mini Banana Bread Loaves

Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
When life gives you a boatload of bananas, you make mini banana bread loaves! This recipe only takes 30 minutes to bake and leaves delicious and moist mini quick-bread.

Ingredients

  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 cups mashed, over-ripe bananas (6 small bananas)

Instructions

  1. Preheat oven to 350 degrees F. Grease your bread pans with butter or non-stick spray.
  2. In a medium bowl, combine the flour, baking powder, baking soda and salt with a whisk and set aside.
  3. In the bowl of a stand mixer, mix the butter, white sugar and brown sugar on medium until light and fluffy, about 2 minutes. Add the eggs, milk, vanilla extract, cinnamon and pumpkin pie spice to the butter/sugar mixture. Mix on medium speed until well combined.
  4. Beat in the mashed bananas until evenly mixed in.
  5. With your mixer at low speed, gradually add in the set-aside flour mixture, until just combined.
  6. Pour batter into your loaf pans. Evenly distribute the batter between your pans, filling each pan a quarter inch from the top. Bake for approximately 30 minutes, then check with a toothpick poked in the center to see if it comes out clean. If not cooked all of the way through, cook for another 5 minutes and check again. When completely cooked, remove from oven. Allow to cool for 10 minutes before removing from pan. Allow to cool completely on a rack.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 363 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 78mg Sodium: 178mg Carbohydrates: 57g Fiber: 2g Sugar: 29g Protein: 6g
© Jenny Bullistron
Category: Breakfast

When life gives you a boatload of bananas, you make mini banana bread loaves! This recipe only takes 30 minutes to bake and leaves delicious and moist mini quick-bread. | www.honeyandbirch.com

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  1. This pan would make super cute banana bread loaves.
  2. Non-stick loaf pan.
  3. Porcelain mini loaf pans.

Looking for more baked goods?

Try these strawberry muffins

Springtime Strawberry Muffins - the blueberry muffin for strawberry lovers! | honeyandbirch.com

Or these delicious chocolate cupcakes.

Grapefruit curd and grapefruit buttercream frosting are delicious when enjoyed with your favorite chocolate cupcake recipe. They are the perfect way to enjoy winter citrus! | honeyandbirch.com

Reader Interactions

Comments

  7. Wow, I’ve got a couple things going as I look at this post.
    1. I want some glass loaf pans
    2. This needs to be made NOW! (I have two large dying bananas on the counter)
    3. I had wondered about using some brown sugar in banana bread. I definitely want to try it.
    Pinned it !!!
    Thanks for sharing your post at my party today.
    Hope to see you back again next Wednesday !!!

    Reply

  9. I often end up with a boat load of ripe bananas that I forget about! 😀 These are the perfect way to use them… I love the smaller portions!! (Especially because sharing equally is an issue at my home)

    Reply

  10. I love the fact that these are “mini” size so that I can eat a few of them and not feel guilty!

    Reply

  12. Thanks for linking up to the Tasty Tuesday Linky. I’ve been this recipe to the Tasty Tuesday Pinterest board.

    Reply

  13. Jenny! I’m looking at these before having breakfast and I’m getting HUNGRY! They look so good and I love banana bread. Minis are a great idea. Thank you for being a part of our party SHARE IT one more time, Saturdays. It wouldn’t be a party without you! Have a great week! Rose, FineCraftGuild.com

    Reply

  14. This looks incredible! I’m drooling right now. Pinned and tweeted. We are so thrilled to have you at our party. Please stop by tonight at 7, so we can see your amazing projects. Lou Lou Girls

    Reply

  15. I’ve decided that I must make everything in miniature size now! These are too cute (and delicious!) Thanks for sharing on Found & Foraged!

    Reply

  16. Ok! These are beautiful, but I have a deep hatred for any flavor dealing with pumpkin pie! Can I leave it out? I mean, its right up there with nutmeg. Can’t stand them. Lol!

    Reply

    • Hi Heather! If you don’t want to include pumpkin pie spice, I would add another 1/4 teaspoon of cinnamon instead. I hope you enjoy them!

      Reply

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