One of my favorite things my mom used to make when I was a kid was banana bread. She always made it so soft, and I could have eaten the entire loaf in one sitting if she’d have let me. I figured it was about time I finally perfect my own recipe, so here it is in miniature form.
I bought these cute little miniature loaf pans a while back, and I’ve been waiting for the right recipe for them. This banana bread turned out to be the perfect fit, so this recipe makes two miniature loafs, but you could easily double it if you wanted to or use a larger pan!
- 2 bananas, very ripe
- 1/4 cup of butter, softened
- 1 egg
- 1/2 cup sugar
- 3/4 cup flour
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- Pinch of salt
- Splash of lemon juice (optional)
Mash up the bananas and set aside. In a separate bowl, beat together the softened butter and sugar until creamy. Add in the egg, bananas, lemon juice and vanilla. Sift together the flour, baking soda, salt and cinnamon, and continue to mix until everything is well-combined.
Spray each pan with cooking spray, and pour the batter between the two. Bake on 350 degrees for 32-36 minutes until the edges begin to brown, and use a toothpick to check if the bread has cooked through. Let cool on a cooling rack until you can remove the loafs from the pans. My favorite thing about banana bread is the middle – the part that is least cooked and always moist and soft. There is nothing worse that hard or dry banana bread, and with this recipe, you shouldn’t have that problem. Now, get baking and enjoy! This bread is delicious with a little bit of Nutella on top!