Mini Banana Breads
This special recipe belonged to my maternal grandmother Elizabeth Lennon. The banana bread may be baked as mini loaves or a large loaf. I personally prefer the minis because they bake faster and are perfect for gifting!
Ingredients
- ½ cup 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 3 Tbsp buttermilk see note below
- 1 tsp vanilla
- 1 cup mashed ripe bananas about 2-3 bananas
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Optional
- 1 cup chopped pecans, chopped walnuts, shredded coconut, mini chocolate chips or any combination
Instructions
- Preheat oven to 350° F. Grease four 5-¾ x 3 inch loaf pans. You may also use larger pans but will need to adjust the baking times.
- Cream the butter and sugar with an electric mixture until light and fluffy. Add the eggs, buttermilk, and vanilla. Mix until incorporated. Add the mashed bananas.
- In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and mix over low speed just until combined. By hand, stir in the nuts or chocolate chips, if using.
- Pour the batter into your greased loaf pans. Top the bread batter evenly with extra nuts or chocolate chips, if desired. Bake in the preheated oven and bake for approximately 30 minutes. If using larger pans, you may need to bake upwards of 1 hour. The tops should be golden and a tester should come out clean in the center of the bread. Let cool slightly before removing from the pan. Slice and enjoy!
Notes
If you do not have buttermilk, you can simply make your own by using 3 Tbsp milk and adding ½ tsp of white vinegar to it. It will thicken slightly and perform just like buttermilk in the recipe.