Mini Banana Bread Loaves
By: Roni | Posted in: 2 WWP, Bread Ideas, Breakfast Ideas, Dessert Ideas, Food Photos, Snack Ideas, Toddler Approved, Vegetarian Ideas | 37 Comments
I made this bread on a total whim this morning. I was in the midst of cleaning and organizing the house (WAY overdo) and these two overripe bananas were just starring at me. Asking, no, BEGGING, to be made into bread. I could have gone with my old 100% Whole Wheat Banana Muffins but I didn’t want muffins I wanted bread. Moist, sweet banana bread, like mom used to make.
So I pulled out all the basics…
..and went to town. This was my first attempt and at first I thought it needed a little more work but my impatience got the best of me again. I never let things cool enough. It’s like a fatal flaw. I just can’t help myself. As soon as I pulled them out the oven I cut into one and they were way too moist. I almost thought I needed to bake them more but the outside was pefectly done.
After about a half an hour I revisited the loaves to find that they have cooled perfectly. They were super moist, sweet and deliscious! Apparently all I had to do was let them rest. Go figure.
I made the loaves late morning but didn’t want to post until I got little guys opinion. He came home from school searching for a snack and I swooped in with a slice of the bread. Boy do I wish I had the camera on me because he took a bite and literally look up with wide eyes and said, "This is GOOD" followed by a, "I LOVE this bread!" I know i’m cheesy but that makes me smile. :)
Here’s what I did…
- 1 cup of whole wheat white flour (120g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 large overripe bananas
- 1/4 cup of applesauce (61g)
- 1 tsp vanilla
- 1 tbsp honey (21g)
- 1 tbsp molasses (20g)
- 1 egg
preheat the oven to 350 degrees.
In a small bowl mix the flour, baking soda, baking powder, and salt.
In a larger bowl mash the banana. Add the applesauce, vanilla, honey, molasses and egg to the banana and whisk until well combined and frothy.
Spray 2 small loaf pans with non-stick cooking spray.
Pour the dry ingredients into the wet and stir to they just combine. Don’t over mix. You don’t have to get every last bit of flour absorbed. It’s better to leave some then overmix.
Add half the batter to each loaf and bake for 40-45 minutes.
Remove from the oven when a toothpick inserted into center of the loaf comes out clean. Now, the part I’m bad at… let cool in the loaf pans for about 10 minute and then remove from the pans.
I’m counting each mini loaf as 3 servings, which is about 2 slices and a realistic serving size based on the size of the loaf. I can’t wait to make these for the holidays! They make great gifts wrapped in pretty saran wrap with a bow on top. :)
| Servings | Amt per Serving | ||
|---|---|---|---|
| 6 | 1/3 of a mini loaf | ||
| Calories | Fat | Fiber | WWPs |
| 150 | 1g | 4g | 2 |
| Sugar | Sat Fat | Carbs | Protein |
| 11g | 0 | 22g | 14g |
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Roni, I NEED to make this, I’ve been craving breads since the leaves started changing. How do you think this would work as muffins, points-wise?
Thanks a bunch for all of your fabulous recipes!
Debbie
I bet you could get 6 muffins out of it for 2 points each. OR you can use the recipe… http://greenlitebites.com/2007/11/10/100-whole-wheat-banana-nut-muffins/
This bread one is way more moist though.
Sounds and looks really good.
I know what I’m doing this weekend! And I’ll bet the house smelled delicious, too! Thanks, Roni!
This looks awesome. We love banana bread and I often throw in mini choc chips.
Isn’t it the greatest making something from scratch then when the little one or ones come home from school there is mom to greet them with her snack made with love. I miss it. Mine are teenagers and I am back to work full time. I will bake sometimes on the weekends and the teenagers still love it!
Ooooo. My bananas are too green. Rats!
That buys me some time to get ahold of some mini loaf pans…Or, I may have to try it as a large loaf. With chocolate chips.
I want a whole mini loaf all to myself please :D Looks awesome.
YUM! I have tons of bananas in my freezer right now! I haven’t made banana bread since I started WW in May. :-( I freeze bananas in the skin and thaw them to use them. I’ll be making this Saturday!
* flings hand in air* Question! If this made 2, mini loaves, with 3 servings per loaf, wouldn’t the entire recipe equal 6 servings? ( not nitpicking, just trying to figure out how many slices I would get from an 8 or 9 inch loaf pan)
Thanks Colleen for reminding me that I, too, have frozen banana that needs some love!
Am soooo jealous. I ordered a banana bread through my local food coop thinking it’d be good. I got it today and it’s dry. :( I want yours!!
Nope.. that was a typo! it’s 6 total servings!
Haha I’m gonna buy some bananas now.
Jessica- you can nuke your bananas in a microwave or oven to make them ripe instantly :D
Qiting – I didn’t know that. Handy tip! Thanks :)
Thanks so much for sharing this recipe! It looks awesome and I have all of the ingredients on hand except for molasses. Do you think that I could use agave nectar or truvia?
Should be fine. I use the molasses to get that brown sugar sweetness.. you can always just double the honey or use agave, or even a bit of brown sugar if you have it.
Everybody is at their best when they feel cheesy :D WHAT NO NUTS?!?! You are excommunicated for 5 minutes. 5 MINUTES!!!
Hahaha! My mom always hauled a handful of chopped walnuts in hers and we top ours with cream cheese… . Pumpkin bread with nuts and cream cheese spread on top is really good too.
Roni – First let me say how much I love you and love reading your blogs – really, truly.
However, I must gripe that after reading about these, I now have the baking bug! I, too, have some overripe bananas at my house – GAH! These loaves looks so tempting!!
If I wanted to make thin into pumpkin bread instead, how would that convert. I just used all my bananas to make http://greenlitebites.com/2009/03/07/banana-oatmeal-cups-with-chocolate-chips/ with walnuts and blueberries added to it. However, that’s for the hubby for the most part and I’ve been craving pumpkin flavor something every time I open the pantry and see a can of pumpkin puree starring at me.
I really hate my typos… “make them into” and “how would that convert?”
Kelly – My mom would say the same thing but I’ve never been a nut in the breads kind of person. It’s funny. They bug me more than anything.. especially in brownies! But feel free to add them! ;)
Marla – I’d have to do some experiments but I’d say use about a cup of pumpkin in place of the bananas, that’s about how much two banana end up to be. Let us know if you try it! I may do some experiments too! :)
Hmmm…. this actually got me to thinking… Could I replace the bananas in the oatmeal cups with the pumpkin and make them like that for the season? I think I’m going to give that a shot soon.
Roni-
I have two bananas just waiting to be used! I’ll add some nuts in.
Susan
How long do you think I should cook it for, if I mixed up your recipe and just put it in a regular loaf pan?!? 30 minutes? Ps. It’s smelling delicious! :)
Sarah – Oh no.. at least an hour if not more. the minis took 45 minutes! I would maybe lower it to 325 and bake for about 70 minutes.. but I never tried it so I can’t be sure.
Thanks for adding weights in grams in the recipe. It helps many of you European blog readers. I have to try this recipe. Looks so good !
Hi Roni, I am a big fan of all your blogs, you ROCK! And I just made this with some over-ripe bananas, very excited to try a cake with no sugar (apart from the honey and molasses of course). I also like that you give the weights in grams and, best of all, I could find everything for this way out in CHINA where I live (except molasses so I just used golden syrup instead). Can’t wait to try it, thanks again, Laura x
I made 4 loaves this afternoon and they were better than my mom used to make! I subbed egg beaters for egg and added 1/8 cup chopped walnuts. Can’t wait to play with this recipe using some pumpkin and spices. Thanks so much!
I finally got some mini loaf pans just so I could try this recipe! I want to try out the pumpkin recipe next! I had to use agave nectar because I didn’t have any molasses. It is cooling now and I will let my 6 kids taste test later. Keep the recipes coming!
Thank you thank you!!! I’m glad I read the comments as well too. I had everything but the molasses but saw that you commented that you could use agave in place of it if need be. I don’t have mini loaf pans so I just put the recipe into a large loaf pan and checked it with a toothpick at 30 minutes and it was perfect. Let it rest for 10 minutes and then cut my first piece. Yum!!
So happy you brought baked goods back into my life on Weight Watchers!!
Michelle
Hi Roni… I am going to make these this weekend. I have a question: Do you think these come out sweet enough? I find that when I make a ‘diet’ recipe I wish I had added a little more sweetener or something else to make it taste better. What do you think?
Also, I have agave and was going to use that as my honey and then just buy the molasses.. so agave and molasses Thoughts? :)
Thanks!!!
Hi Emily!
I do. The banana, honey and molasses is a lot of sweetness. I also don’t think these breads should be overly sweet. I would first make it the way listed and see what you think. You can always add more next time or even smear with some honey when you eat it.
Then again.. go with your gut you know what you like.
oh! I also don’t consider this “Diet” this is just how I bake now. :)
I agree with this not being “diet”…but compared to other recipes I have seen for this.. they call for a cup of butter here… a cup of sugar there… yikes! Your recipe sounds much better for my waistline!
Made these last night and they are so delicious! In fact, I just got done eating a slice for a snack at work. I have a feeling that your blog is going to make WW so much easier this time around (lost 30 lbs 4 years ago… went off plan and gained it all back)
I JUST made these and i have to say SOOOOOOOO good. exactly what i was in the mood for. so simple and easy to make too. i didn’t have molasses so i used brown sugar, and i was out of apple sauce so i used almond milk. came out great just the same. i WILL be making this again!
Do you think I could use a flax egg instead of a real one? The bread looks so good!
I’ve never done it but it’s worth a try!