Mini loaf banana bread is the perfect treat to make when you have one ripe banana left on the counter. Eat the loaf yourself, or split it four ways with your family, it's the perfect small treat!
I love banana bread! It's one of my favorite treats, but sometimes we don't have enough ripe bananas to make an entire loaf, or maybe you want to put your mini bread pan to good use but don't have a good recipe for one mini loaf of banana bread. This recipe makes the perfect amount for one mini loaf pan and is the perfect sized snack to share with your family or keep for yourself!
Mini Loaf Banana Bread:
Small Loaf Pans:
Mini Loaf Banana Bread Recipe Notes:
- This recipe uses 2 tbsp of whisked egg. Simply crack an egg into a small bowl and whisk it together. Then measure out two tablespoons to add to your batter. Almost every treat on this website uses a fraction of a whisked egg, so there are lots of ways to use up the rest if you don't want to waste!
- You can use sour cream and Greek Yogurt interchangeably in this recipe. I always use whatever I happen to have on hand.
- You need 1/4 cup mashed banana. This was just under 1 banana for me. You can freeze the left over banana to throw in a smoothie!
- I find with small batch recipes like these that combining ingredients with a for works best. It's like the perfect mini whisk that mixes everything perfectly!
- This recipe calls to grease and flour your bread pan. Spray your pan with non-stick spray, sprinkle some flour into the pan and shake it all around so everything is evenly coated. Then flip the pan upside down over a sink and slap the bottom and sides of the pan to knock loose any excess flour.
Mini Loaf Banana Bread
Ingredients
- 1/4 cup Sugar
- 2 tbsp egg, whisked (see recipe note)
- 2 tbsp Oil
- 1/4 cup banana, mashed (a little less than one banana)
- 2 tbsp Sour Cream
- 1/4 tsp Vanilla
- 1/8 tsp Salt
- 1/4 tsp Baking Soda
- 1/3 cup Flour
Instructions
- Preheat your oven to 350º. Grease and dust your bread pan with flour (see recipe note).
- In a medium bowl mix together the sugar, oil, banana, sour cream, egg, and banana. Stir until everything is well combined.
- Next add in the salt, baking soda, and flour. Stir until all the flour is well distributed.
- Use a rubber spatula to scrape all the batter out into your bread pan.
- Bake in the oven for 22-25 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool in the pan for 5 minutes before turning out onto a plate or cutting board to serve.
Notes:
This recipe uses 2 tbsp of whisked egg. Simply crack an egg into a small bowl and whisk it together. Then measure out two tablespoons to add to your batter.
You can use sour cream and Greek Yogurt interchangeably in this recipe.
This recipe calls to grease and flour your bread pan. Spray your pan with non-stick spray, sprinkle some flour into the pan and shake it all around so everything is evenly coated. Then flip the pan upside down over a sink and slap the bottom and sides of the pan to knock loose any excess flour.
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