We, like the rest of America made a batch of banana bread during Quarantine. While it’s not a new recipe, I felt it was necessary to document that we were part of the recent banana bread movement! Were you? Today, I’m sharing this Easy Recipe for Mini Banana Bread Loaves we made and devoured!
EASY RECIPE FOR MINI BANANA BREAD LOAVES
And then, we used the last several slices to make the most delicious banana bread french toast I’ve ever tasted!
Oh my goodness, was it good!
I’ve tried multiple banana bread recipes over the years, but decided this particular one was worth a shot because I noticed it had a special ingredient.
We followed Martha Stewart’s banana bread recipe and loved that it called for sour cream or yogurt. For extra moisture, yumminess a hint of tang!
EASY BANANA BREAD INGREDIENTS
EASY BANANA BREAD DIRECTIONS
STEP 1 || Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. [We used mini loaf pans and filled 4 with this recipe.]
STEP 2 || In a mixing bowl, add the butter and sugar and blend with an handheld electric mixer until its light and fluffy. Add the eggs and beat to incorporate.
STEP 3 || In a medium bowl, whisk together flour, baking soda and salt. Add to the butter mixture and mix until combined.
Add the bananas [I mashed them with a fork first], sour cream, and vanilla; mix to combine. Then, pour the mixture into the pans.
STEP 4 || Bake for approximately 45-55 minutes. Test with a toothpick to make sure it comes out clean. Let the loaves rest in pan for 10 minutes. Martha suggests removing from pan and onto a cooling rack, but we left ours in the mini loaf pans and cut straight from there to serve in the mornings.
Our loaves lasted for a couple of days, so at breakfast [or anytime I walked through the kitchen!] I would slice a piece, add a small pat of butter and stick in the microwave for 10-15 seconds to slightly warm.
So delicious!
Since we are taking less grocery trips, we stock on tons of bananas. The boys eat them like crazy and I use them in my Chocolate Peanut Butter Banana Protein Shakes. But even if we don’t eat them all before they go bad, it’s easy to turn them into cute little loaves of Banana Bread!
No one has complained about that idea yet, especially with the anticipation of banana bread french toast again.
Oh and in the next batch, I’m adding chocolate chips!! And I’m quite positive, everyone in the house will be on board with this plan!
Martha’s recipe calls for walnuts, so we might add some of these next time, too.
Okay, I’m dying to know. Have you made banana bread during #stayathome?
What recipe did you use? What variations have you tried to switch things up?!
The rest of my recipes can be found in my full Recipe Gallery, full of dips, appetizers, snacks, sweet treats and Charcuterie Boards! If you love to entertain or need a simple appetizer to take to a friends, I’ve got you covered!
Don’t forget to pin for later:
