Banana Bread Mini Loaves Recipe and Mini Loaf Pan Review

After getting the Wilton mini loaf pan that makes 8 mini loaves of bread at one time, I have found that I actually prefer the mini loaves to one large loaf of bread.

My husband likes walnuts in banana bread, but I don't like walnuts in mine.  Therefore, I often end up making two large loaves or one loaf that is not going to please both of us.  Making a pan of mini loaves is the perfect solution!

After I have mixed the batter, I add walnuts to half of the batter.  Therefore, I can make 4 mini loaves of banana bread with walnuts and 4 without walnuts. 

I can also share the mini loaves with friends and family.  These would make lovely gifts of homemade food during the holidays.  For our friends who have differing ingredients preferences like us, I could send several loaves.  

A variety of bread mini loaves will certainly make the food at family gatherings more appealing.  By labeling the mini loaves, everyone will know exactly what they are getting.  No more surprise walnuts in my piece of banana bread!

 

Mini Banana Bread Loaves Recipe by Sylvestermouse
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Heat Oven to 350°

Grease & flour pan 

Ingredients 

• 1/4 Cup Shortening 
• 3/4 Cup Sugar 
• 2 Eggs 
• 2 Cups  Bisquick or Jiffy Baking Mix  
  
• 1 Cup Mashed Banana (usually 2 or 3 very ripe bananas) 
• 1/3 Cup Chopped Nuts, if desired

Instructions 

In a large mixing bowl, cream shortening and sugar together with a mixer

Then, add eggs, baking mix, & mashed bananas. Mix until well blended 

Stir in walnuts - If you are dividing the number of loaves that have walnuts, divide batter into two mixing bowls and stir walnuts into only one

Pour into the prepared pan 

Bake mini loaves for 30 minutes - Check if done by sticking a toothpick in the center of a mini loaves.  If the toothpick comes out clean, the bread is done

Let cool for 10 minutes and remove from pan 

Let the mini loaves cool completely before you wrap them in foil or plastic wrap.  

Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity, 15.2 IN x 9.5 IN x 1.6, Gray

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Mini Banana Bread Loaves Recipe and Loaf Pan Recommendation Review Written by:

© 2023 Cynthia Sylvestermouse
 

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An Original Easy Homemade Pumpkin Loaf Recipe Tweaked From A Banana Loaf Recipe

Modified a Banana Loaf Recipe to Make a Pumpkin Loaf

Quarantine is bringing out the creative baker in me. Not really, but I'm trying.

The Boys Ate All The Bananas. The Hunger Games.

I wanted to make a Banana Loaf using my favorite personal recipe. However, the boys ate all the bananas. Guess what? There are no bananas at the grocery store! Really ... bananas? I've seen the flour aisle cleaned out, but missing bananas was a first.

The Boys Ate All The Apple Pie. Hunger Games the Sequel.

Apple Pie was planned for our Easter Sunday dinner, but guess what? The boys ate all the pie.

So I opened the cupboard to see how to modify my Banana Loaf recipe and found a can of Pumpkin Pie Filling - not expired, thank goodness.

My Revamped Banana Loaf Recipe Turned Into a Yummy Pumpkin Loaf Recipe

I've never made a Pumpkin Loaf, but how hard could it be right? Lol.

After searching online for a Pumpkin Loaf recipe, I decided I didn't like any of them - too complicated.

My Banana Loaf recipe is six freaking ingredients, all in one bowl! Easy peasy. Thus, I began experimenting to modify my favorite recipe to make my first Pumpkin Loaf.

The biggest challenge was determining how much Pumpkin Pie Filling to replace three medium to large bananas in a banana loaf.

After googling around, I determined that one-half plus a heaping tablespoon of a 540ml can of Pumpkin Pie Filling should work. Actually, I had no idea - it was a cross-your-fingers-and-toes guess.

The original banana loaf recipe is here.

My Pumpkin Loaf Recipe - Modified:

. 1/2 CAN plus 1 heaping Tablespoon of Pumpkin Pie Filling (Full can be 540ml, which is 2.28 Cups - so use about 1 and 1/8 Cups of Pumpkin Pie Filling)

Here's the Pumpkin Pie Filling

I used - Any kind should do

. 1 and 1/2 Cups of Flour

. 1 Cup of White Sugar

. 1 Teaspoon of Baking Soda

. 3 Heaping Tablespoons of Softened Butter (not melted)

. 1 Teaspoon of Vanilla Extract

For flavor, in the same bowl, I added:

. 1 Teaspoon of Ground Cinnamon
. 1 Teaspoon of Ground Cloves
. 1/4 Teaspoon of Allspice
. 1/4 Teaspoon of Nutmeg

Mix everything in one bowl. Put it in a regular-sized Loaf Pan. Bake in the oven at 325 degrees for 45 to 60 minutes, depending on your oven. Check it after 30 minutes (or before that if your oven is on steroids or something).

Since this was a trial variation of one of my recipes, I didn't add anything like raisins or nuts. However, it turned out beautifully, so I'll add raisins next time. I plan to boil the raisins in water to soften them first.

This plain pumpkin loaf is delicious with butter, cream cheese, jam, or peanut butter.

Homemade Pumpkin Loaf by Barbara

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6 Ingredient Banana Loaf - Mix and Bake

6 Ingredient Banana Loaf

There are so many banana loaf recipes online that I'm hesitant to add another to the mix.

However, some people may appreciate this simple 6 ingredient recipe. It's easy to remember, and the items are what most people have in their cupboard.

This recipe has been my quick go-to solution for using up ripe bananas for over thirty years.

"This is a no egg, no milk recipe"

The Basic Ingredients:

•  3 mashed ripe bananas
•  1.5 (one and a half) cups of flour (I use white flour)
•  1 cup of sugar
•  2 tablespoons of butter (on the softer side but not melted)
•  1 teaspoon of baking soda
•  1 teaspoon of vanilla extract

For Chocolate Chip Banana Loaf, add a 1/2 to 3/4 cup (your choice) of chocolate chips.

For Banana Nut Loaf, add a 1/2 to 3/4 cup of your favorite chopped nuts.

For Cherry Banana Loaf, add a 1/2 to 3/4 cup of jarred cherries (only the cherries, not the liquid)

Directions:

Everything goes into one bowl. 

Mash the bananas, then add the other five ingredients. Mix it together. It's ok if the butter isn't completely dissolved. You can bake it as is, or go ahead and add any of the suggested items above, chocolate chips or nuts or cherries. 

Put the mixture in a non-stick loaf pan. Personally, I've never used a pan that's not non-stick, so if you plan to use one, spray it with non-stick cooking spray or rub a layer of butter on it.

Bake at 325 for approximately 1 hour or until it's fully cooked. With my oven, it will cook faster. I check it at about the half-hour point by giving it the touch test on top. When I think it's fully cooked, I'll put a knife down the middle, and if it pulls out clean, it's done.

Adjustments:

Over the years I've altered the recipe from time to time. I've used more bananas (four) and sometimes fewer bananas (two). Also, the size of the bananas can call for small adjustments. If the bananas are small, then I'll use four without adjusting the flour content.

When I use four large bananas, I tend to add a bit more flour. Generally, I go by the feel of the batter. 

When I feel the batter needs additional moisture, I'll add a bit more butter - a third heaping tablespoon.

Slicing Your Banana Loaf

I always cut-up my banana loaf, then display it in a cake dish. It's a visual thing and entices the gang to eat it. 

I've cut the loaf in two ways: 

1. Once it cools, you can cut it in horizontal one inch wide pieces like you see in a bakery, then display it in a pretty cake dish.

or,

2. Cut it in two-inch wide horizontal pieces, then cut it vertically down the middle giving the pieces a larger square look.

My family prefers the chocolate chip banana loaf - Here it is, cut in larger squares as described in point number two above.

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Review of Favorite Banana Bread Recipe

Bread for Fall Menus

When the weather turns cool my thoughts turn to baking and baking breads is one of my favorite fall activities.  I have tried many recipes over the years and have combined different recipes to come up with tastes my husband and I enjoy.  

Banana Bread

It seems like we always have bananas that have gotten a little too ripe and when we do I use them for banana bread.

• Tip: If I can't bake that day, I peel the bananas and put them in a freezer bag to freeze for later use. When I'm ready to use them I just sit them out for a few minutes and add them to the recipe.

I have tried many different recipes over the years and have combined several to come up with the recipe below, which is my favorite.  The secret ingredient in this recipe is the sour cream, which helps to keep the bread moist and delicious.

Recipe for Favorite Banana Bread

 

Start with: 2 mashed bananas, 1 cup sugar, 1/4 cup vegetable oil, 1/2 cup sour cream, and 2 eggs well beaten.  Mix together.

Mix together 1 1/2 cup flour, 1 t baking pwd, 1 t baking soda, 
and 1/2  t salt.

Mix together wet and dry ingredients.  Fold in one half cup of one of the following:
    your favorite nuts, raisins, chocolate chips, or dried cranberries.

Pour into 1 sprayed bread pan.
Bake 325 degrees for 1 hour.
Cool 5 minutes before removing from pan.

Adding Extra Ingredients

I particularly like adding nuts to my banana bread, but I have found it is also delicious with chocolate chips and cranberries.  Experiment with your favorite additions to create new taste sensations.  I have also combined nuts and chocolate chips and that  produces a delicious bread.

Recipe Card

Below is the recipe on a card you can purchase from Zazzle by clicking on the link.

Favorite Banana Bread Recipe Postcard
by mbgphoto

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It's National Banana Day!

National Banana Day happens on April 20th and for all of you that don't have a calendar handy, that just happens to be today.

Now I don't know about you, but for me, bananas are not just monkey food, they are the best people food too.  After you are finished eating them, don't throw away the peel either.  I'm not going to suggest eating it, but did you know that you can bury it in the ground around your rose bushes and they will love all the nutrients that are coming to their root systems.

No mess and no waste, all of that banana goes, first, to feeding you, and then the peels, into feeding your garden.

Picture courtesy of Pixaby : I love My Minions and my Bananas
Bananas are one of Nature's most perfect fruits.  They are very high in vitamin B6  and low in sugar. They also contain essential minerals, Vitamin C,  and dietary fiber.  While bananas also contain potassium, they are not as high in potassium as other fruits and vegetables.  Having said that, you will still get a good amount of potassium,  8% of your daily requirements from a banana that weighs about 100 grams.  You get more potassium from beans, apricots, carrots and bell peppers, but they aren't nearly as ready to eat as that beautiful yellow skinned banana. (USDA)

What is really neat about bananas is that they help to regulate your blood sugar and cholesterol.  They are good for people who are having issues with their heart.  Bananas have also been studied in relation to High Blood Pressure and found to be very effective in regulating blood pressure in many people.  That is good news if this is something that worries you.  

Different Ways to Use Bananas 

I'm always interested in ways that people use bananas other than just peeling and eating them.  I love to peel them, cut them up and then layer them with ice cream either chocolate or vanilla.  If I've had a bad day and you make me a bowl of ice cream and banana, I will be a happy camper.  There is also the perennial standby of a peanut butter and banana sandwich.  I don't know anyone, regardless of age that doesn't like that for a treat (unless of course you have a peanut allergy).

Banana bread is always a welcome treat too.  There are so many recipes with different variations, but the same soft moist and nutritious outcome.

In my kitchen there is always a banana available.  Those banana hooks are pretty good at keeping them from getting all bruised.  They are right there in the open for anyone looking for a healthy snack. They are loaded with vitamins and minerals and not a whole lot of sugar.  So perfect for anyone who is watching their waistline too.  Quick and easy to eat, nutritious and delicious and really good for you.

When you buy too many bananas and they start to go brown, you don't have to make banana bread right away if you don't want to.  Just peel the bananas and place them into a Ziploc Bag, freeze them and when you are ready to make a banana dessert, they will be ready too.

Basic Banana Bread Recipe:

2-3 very ripe bananas
1/3 cup melted butter
3/4 cup sugar (you can make this 1 cup if you want it sweeter or 1/2 cup if you like less sweetness)
1 egg beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
1 1/2 cups of all-purpose flour

Preheat oven to 350 and butter a 4x8 loaf pan.
In a mixing bowl, mash the bananas until smooth. Stir in the melted butter.
Add to the mixing bowl,  soda and salt.  Stir in the sugar, beaten egg and vanilla extract. Add flour,
mixing until incorporated.

Pour the batter into the prepared loaf pan.  Bake for 50 minutes to 1 hour.  Test with a skewer, when it comes out clean, the loaf is done.

Remove from oven and cool completely.  Remove from the pan.  Use a serated knife to cut into slices.

That is the basic recipe from Simply Recipes (http://www.simplyrecipes.com/recipes/banana_bread), but you can add chocolate, nuts, cherries, dates, and a host of other additions to make this banana bread your very own.  I have used this recipe so often, and each time I try a new addition.  I have not been disappointed yet.

It is moist, delicious and nutritious. Banana bread is always a good seller at Bake Sales too!  You can also freeze it, just in case unexpected guests arrive.

Some things that may help you keep Bananas at the ready in your house.....

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