Mini Banana Bread Loaves

http://greenlitebites.com/2010/10/07/mini-banana-bread-loaves/
20101007_bananaBread3

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…

Mini Banana Bread Loaves - ingredients

..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. :)

Mini Banana Bread LoavesHere’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.

Mini Banana Bread Loaves - wet and dry

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.

Mini Banana Bread Loaves - beforeMini Banana Bread Loaves - after

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.

Mini Banana Bread Loaves - cut

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. :)

Approx Nutritional Information per serving
Servings Amt per Serving
6 1/3 of a mini-loaf
Calories Fat Fiber WWPs
156 1g 5g old: 2 new: 4
Sugar Sat Fat Carbs Protein
14g 0g 33g 4g
40 comments »»
Posted in: 2 WWP, 4 WWPP, Bread Ideas, Breakfast Ideas, Dessert Ideas, Food Photos, Snack Ideas, Toddler Approved, Vegetarian Ideas
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40 Comments and 0 Replies

  1. Debbie Alvarado

    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

  2. Sherri

    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!

  3. Jessica

    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.

  4. Colleen

    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!

  5. Jessica

    * 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!

  6. shandy (@webgals)

    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!!

  7. Qiting

    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

  8. roni

    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.

  9. Kelly

    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.

  10. Jessica

    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!!

  11. Marla

    If I wanted to make thin into pumpkin bread instead, how would that convert. I just used all my bananas to make link to greenlitebites.com 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.

  12. roni

    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! ;)

  13. roni

    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! :)

  14. Marla

    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.

  15. Sarah

    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! :)

  16. roni

    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.

  17. Amilja

    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 !

  18. Laura Li

    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

  19. Elaine T

    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!

  20. Jenni

    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!

  21. Michelle @ Those Last 75 Pounds

    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

  22. emily

    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!!!

  23. roni

    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. :)

  24. emily

    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!

  25. Kelly Boettcher

    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)

  26. Mell Brodie

    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!

  27. Dana

    I made this last night and it was delicious! Mine didn’t rise as much as yours though, any thoughts? I didn’t have molasses, so I used 2 tbsps honey. I didn’t think that would make a huge difference though.

  28. Lorrie

    oooh this looks sooo similiar to some banana bread i made from when i was little (it was in a Nanette Newman kids cookery book!) but i stopped making it because despite making it vegan for my vegan friends (threw an extra banana in instead of the egg and apple) it was still a bit naughty (mine was 8oz Wholewheat flour, 8oz brown sugar, 4oz marg, 1.5tsp baking powder, 3 bananas & a splash of soy milk).

    SO excited to try these, and mini loaves; such a good idea!

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