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For me, the hardest thing about banana nut bread is waiting for the bananas to over-ripen enough to use. After all, they need to be incredibly soft to make the bread dough the right consistency and maintain that moistness after baking. I constantly find myself fighting the urge to eat them (because letting food spoil is akin to a sin) and my patience (of which I have little to none) for them to reach that optimum consistency so I can feed my homemade carb lust.
I think I have found the solution, though: mini loaves! What could be better than a personal-size loaf of banana nut bread that doesn't have to bake so long so stays moister in the oven? And it has as much banana as a full size loaf so you are getting the full, aromatic taste! And did I mention they are personal size? That means you don't
For me, the hardest thing about banana nut bread is waiting for the bananas to over-ripen enough to use. After all, they need to be incredibly soft to make the bread dough the right consistency and maintain that moistness after baking. I constantly find myself fighting the urge to eat them (because letting food spoil is akin to a sin) and my patience (of which I sometimes have little to none) for them to reach that optimum consistency so I can feed my homemade carb lust.
I think I have found the solution, though: mini loaves! What could be better than a personal-size loaf of banana nut bread that doesn't have to bake so long so stays moister in the oven? It has as much banana as a full size loaf so you are getting the full, aromatic taste! This recipe makes a dense loaf with a craggy top, also helping to hold in that softness. And did I mention they are personal size? That means you don't have to share! But of course they taste better if you do! Ready to make your own? You will need:
1 3/4 cup all-purpose flour
1/2 cup sugar
2 1/2 tsps. baking powder
1/2 tsp. salt
2 medium-large bananas, mashed
1 egg
1/2 cup milk
1/3 melted and cooled butter
1/2 cup chopped pecans or walnuts
Grease and flour a 4-cavity loaf pan (each cavity is about 4 1/2" x 2 1/2"). Preheat the oven to 350 degrees. In a large bowl, stir together the dry ingredients. In a separate bowl, combine all remaining ingredients except the nuts. Add the wet ingredients to the bowl of dry ingredients and stir until just fully combined. Stir in the pecans (or walnuts. Whatever floats your boat/you have on hand).
Spoon batter into the 4 loaf cavities, tapping the pan on the counter as needed to fit all the dough in. Remember, these are going to be some dense loaves!
Bake for 31-35 minutes. This is, conveniently, enough time to wash the dishes you have dirtied from this adventure and partake of a cup of coffee while you plot all the sexy pictures of the bread you will take for your Instagram (tag me! @passionsanddistractions). When you think they're done, just test the center with a toothpick to make sure it comes out clean. Cool on a wire rack for 10 minutes, admiring they're golden glow.
Dump them out of the pan and let them continue to cool completely on the wire rack. Debate how long you want to wait and if a burned tongue might be worth it (it's not because then you can't taste them fully).
Look at that craggy-topped goodness!
These are good without any adornment and don't need to be refrigerated!
Of course, if the spirit moves you, you could microwave a slice for a few seconds for that fresh-from-the-oven moment. A little pat of butter wouldn't be amiss.
I'd also gobble them up with peanut butter or Nutella spread on them (or both, frankly)!
If you liked this post, but don't have this sort of loaf pan, here is a link to one like mine!
I suggest buying it not just for these but for the mini loaf madness that is threatening to engulf me. My mind is already running amok with a dozen other variations and flavors and I hope you'll want to try them all! And I know: it's too early in the year to mention this, but the small size and multipleness means these make great gifts for the holidays (and of course other special times)!
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