Mini Banana Breads are the perfect treat for any occasion, whether you’re craving something sweet or need a delightful gift. The mini loaves are moist, flavorful, and incredibly easy to whip up. Let’s get baking with the simple recipe for Mini Banana Breads.
When making Mini Banana Breads, feel free to swap out butter for margarine if you’re looking for a dairy-free option. The bananas should be nice and ripe for optimal sweetness, and you can use any nut you prefer or omit them altogether if allergies are a concern. Buttermilk can also be substituted with regular milk or a plant-based alternative to suit dietary needs.
Bread & Rolls
Mini Banana Breads Recipe
Ingredients
- 1 1/4 cups sugar
- 1/2 cup butter or 1/2 cup margarine, softened
- 2 eggs
- 1 1/2 cups mashed ripe bananas (3 to 4 medium)
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts, if desired
Instructions
- Heat the oven to 350°F.
- Grease the bottoms only of 10 mini loaf pans (4 1/2×2 1/2×1 1/2 inches) with shortening or cooking spray.
- In a large bowl, mix 1 1/4 cups sugar and 1/2 cup softened butter until well combined using a spoon.
- Stir in 2 eggs until blended.
- Add 1 1/2 cups mashed ripe bananas, 1/2 cup buttermilk, and 1 teaspoon vanilla; beat the mixture until smooth.
- Stir in 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt just until moistened—don’t overmix.
- If desired, fold in 1 cup chopped nuts.
- Divide the batter evenly among the pans, filling each with about 1/2 cup of batter.
- Bake for 30 to 35 minutes or until a toothpick inserted in the centers comes out clean.
- Cool the loaves in the pans for 5 minutes, then loosen the sides and remove them to cooling racks.
- Let the loaves cool completely for about 2 hours before wrapping tightly for storage. They can be kept at room temperature for up to 4 days or refrigerated for up to 10 days.