Banana Fruit Mini Loaves Recipes

MINI BANANA BREAD LOAVES

Steps:

• Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.In a large bowl, combine the bananas, oil, milk, eggs, and vanilla, and mix well. Stir together flour, 1 cup (250 mL) of the sugar, baking soda, and salt in a small bowl. Add the dry ingredients to the wet ingredients and stir just until moistened.Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan. Stir together the remaining 1 tbsp (15 mL) of sugar and cinnamon and add to the Powdered Sugar Shaker. Sprinkle the cinnamon sugar mixture evenly over the batter.Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.

BANANA FRUIT MINI LOAVES

Steps:

• In a bowl, beat eggs and sugar. Add bananas; mix well. Combine the flour, baking powder and salt; gradually add to egg mixture. Fold in fruit, raisins and walnuts. Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

MINI BANANA NUT BREAD

Steps:

• In a small bowl, cream shortening and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with banana. Fold in walnuts. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CHOCOLATE CHIP BANANA MINI LOAVES

Steps:

• Heat oven to 350°F. Grease and flour 3 (5 3/4x3-inch) mini loaf pans; set aside.
• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add bananas and vanilla; beat at low speed until well mixed. Stir in all remaining ingredients.
• Spoon batter into prepared pans. Bake 33-38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Cool completely. Spread sliced bread with Butter with Canola Oil, as desired.

BANANA BREAD MINI LOAVES

Steps:

• Preheat oven to 350°.
• Add dry ingredients to a bowl and stir with a whisk. Set aside.
• Put sweetener and ghee or butter in a large bowl and beat until well blended. Add eggs one at a time and beat well. Add in the bananas, yogurt and vanilla and beat until blended. Then you add the dry ingredients, in 3 parts, until just blended. Stir in chocolate chips or other add-ins if you are using.
• Use parchment paper to line mini loaf pan sprayed with coconut oil. Use an ice cream scoop to evenly measure out the batter between the mini loaf pans.
• Bake at 350° for 40 minutes or until a toothpick comes out clean. Cool for a bit in the pan then let bread cool on a baking rack.

EMILY'S BANANA-NUT MINI LOAVES WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-count mini loaf pan with cooking spray.
• Mix sugar, applesauce, egg, and vanilla in a large bowl with a wooden spoon. Add in bananas, walnuts, and chocolate chips and stir to combine. Add flour, baking soda, cinnamon, and salt and stir until completely mixed. Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick or fork inserted into the center comes out clean, 25 to 30 minutes. Allow to cool for at least 30 minutes.

MINI BANANA BREAD LOAVES

Steps:

• Preheat oven to 350 degrees F. Grease your bread pans with butter or non-stick spray.
• In a medium bowl, combine the flour, baking powder, baking soda and salt with a whisk and set aside.
• In the bowl of a stand mixer, mix the butter, white sugar and brown sugar on medium until light and fluffy, about 2 minutes. Add the eggs, milk, vanilla extract, cinnamon and pumpkin pie spice to the butter/sugar mixture. Mix on medium speed until well combined.
• Beat in the mashed bananas until evenly mixed in.
• With your mixer at low speed, gradually add in the set-aside flour mixture, until just combined.
• Pour batter into your loaf pans. Evenly distribute the batter between your pans, filling each pan a quarter inch from the top. Bake for approximately 30 minutes, then check with a toothpick poked in the center to see if it comes out clean. If not cooked all of the way through, cook for another 5 minutes and check again. When completely cooked, remove from oven. Allow to cool for 10 minutes before removing from pan. Allow to cool completely on a rack.

MINI LOAF BANANA BREAD

Steps:

• Preheat an over to 325 degrees and spray 3 mini loaf pans with nonstick cooking spray
• In a medium bowl, combine the mashed banana, vanilla extract, egg, and olive oil until well combined.
• Mix in the flour, brown sugar, granulated sugar, ground cinnamon, salt, and baking soda. Stir until well combined, and then fold in any optional mix-ins.
• Pour the batter evenly into 3 mini loaf pans and sprinkle a little ground cinnamon on top of each loaf. Bake for 20-22 minutes, or until the bread turns golden brown.
• Allow the banana bread to cool for 5 minutes before serving.

MINI BANANA BREAD LOAVES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flours, oats, baking soda, cinnamon, and salt in a medium bowl. Mash bananas into the dry ingredients.
• Combine sugars and margarine in a large bowl; beat with an electric mixer until creamy. Mix in milk and vanilla extract. Add the flour mixture and raisins; mix well. Pour batter into 4 mini silicone loaf pans. Place loaf pans on a baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.