There is no doubt that banana bread in all forms is one of my family’s favorite. This classic banana bread recipe has a little extra “zing” in it as it includes some brown sugar. I love serving mini loaves when company is coming over. The small slices look so pretty arranged on a tray.

Another banana bread recipe that I make quite often is chocolate chip banana nut bread. If you haven’t tried chocolate chips in banana bread, be sure to come by and get the easy recipe:  Chocolate Chip Banana Nut Bread

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Last week I was baking a big loaf of the chocolate chip kind and swiped a little bit of the batter (before the chips went in) to make a classic banana bread mini-loaf for myself. The recipe I used for this post was nearly the same, except I used both white and brown sugar. The mini loaf was baked about 10 minutes less than the bigger version.

Tip: always test for doneness with a toothpick to make sure it comes out clean.

Shortening
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
½ tsp. cinnamon
½ cup white sugar

½ brown sugar

½ cup butter (1 stick)
1 T. milk
2 eggs
3 ripe bananas
½ tsp vanilla

Get out three mixing bowls.

Bowl #1 Combine flour baking soda baking powder salt and cinnamon in one bowl

Bowl #2 Beat butter, white sugar  and brown sugar in the second bowl. Add eggs one a time to the butter and sugar mixture. Beat till light and fluffy.

Bowl #3 Mash bananas. Mix with vanilla, milk in the third bowl, beating with a fork till fluffy.
Stir banana mixture into butter/sugar mixture and blend well.
Add flour mixture to banana mixture gradually and blend.
Pour into greased mini loaf pans.
Bake on 325° for 50-60 minutes or until toothpick inserted in centers come out clean.
Cool 10 minutes before removing from the pan.

 

Classic banana bread cooked in mini loaves ... yum! #recipes #dessert Share on X

 

 

Enjoy!