Mini Loaf Banana Bread Recipe
A simple and delicious mini loaf banana bread made with ripe bananas. Perfect for breakfast or a snack, this banana bread is light, fluffy, and packed with natural sweetness. Whether you’re using mini loaf pans or a standard loaf pan, this recipe ensures a moist and flavorful result every time.
Ingredients
- 3 large bananas Ripe bananas
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 3/4 cup Sugar (brown or white)
- 2 large eggs Eggs
- 1/4 cup (melted) Unsalted butter
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease your mini loaf pans or line them with parchment paper.
- Peel the ripe bananas and place them in a large mixing bowl. Mash them well until smooth with only a few small lumps remaining.
- Add the eggs, one at a time, and beat until well combined.
- Stir in the melted butter and vanilla extract, mixing until everything is evenly incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour the batter evenly into the mini loaf pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a standard loaf pan, bake for 60-70 minutes.
- You can use frozen bananas; just be sure to thaw and drain them before using.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.