Mini Banana Bread Loaves

Hear me out…this is essentially a DOUBLE batch. Don’t fill your mini loaf pan up and then eat giant loaves with some doughy shit in the middle. This recipe makes TWO loaves. That being said, you won’t find a better banana bread(ish) recipe.

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Serving Size: 12 loaves or 24 muffins

Chef: Carlye Walton

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Mini Banana Bread Loaves

Classic banana bread.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher or coarse salt
• 4 super ripe bananas
• 1 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large eggs
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F and lightly oil mini loaf pans.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. Place the bananas in another large bowl and mash them well with a whisk or a potato masher or a fork.
4. Add the sugars and melted butter and beat with an electric mixer or whisk until well blended (there will be bits of banana that don't get perfectly smooth). Make sure this mixture IS NOT HOT before you go to the next step, otherwise you’ll have bits of scrambled egg in your loaves.
5. Beat in the eggs one at a time, and then beat in the vanilla.
6. Add the dry ingredients, switch to a spoon, and stir just until the flour is incorporated.
7. Spoon the mixture evenly into the tins (they will be fairly full) and bake until a wooden skewer inserted into the middle of the mini loaves comes out clean, about 25 to 28 minutes.
8. Let cool for a few minutes in the tins on a wire rack, then turn the little loaves out onto the rack to finish cooling. Serve warm or at room temperature.

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Notes