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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 379kcal

Author Jenny Bullistron

Ingredients

1 ¾ cup all purpose flour
1 teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter softened
½ cup white sugar
½ cup brown sugar
2 large eggs
½ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
2 cups over-ripe bananas mashed

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease your bread pans with butter or non-stick spray.
In a medium bowl, combine the flour, baking powder, baking soda and salt with a whisk and set aside.
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.
Beat in the mashed bananas until evenly mixed in.
With your mixer at low speed, gradually add in the set-aside flour mixture, until just combined.
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