I wanted this post to be prettier so I could really let the glory of my new mini loaf pan to sing, but alas, I haven’t used my digital camera in months, and I really need to start documenting my recipes again. Searching through my browsing history just isn’t cutting it anymore. But. Whatever. I made my first banana bread earlier this summer and I was unnecessarily shocked at how tasty it was. Finally made it again, with a few modifications. Also, a new CATEGORY: “vegan” !
- Modified from Food Network
- Makes the perfect amount for 4 mini loaves. Possibly 10-12 muffins, or one large loaf (did not test).
- You need:
- 1 large bowl
- 1/2 c or 1 measuring cup, 1 tsp measuring spoon
- Whisk, spatula
- 8 Tbsp (1 stick) butter, vegan butter, or 1/2 c oil
- 1 c granulated sugar
- 3 ripe bananas
- 2 large eggs, or 2 Tbsp flax meal + 5 Tbsp water, mixed
- 2 c all purpose flour, loose
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- Optional additional: 1/2 c sliced almonds, 1/2 c instant oats, 1/4 c pepitas… go wild
Whisk together 8 Tbsp (1 stick) butter, vegan butter, or 1/2 c oil with 1 c granulated sugar until creamy and uniform consistency. Smash in 3 ripe bananas until banana chunks are no longer discernable, then whisk in 2 large eggs or flax eggs.
Before you forget, use the butter wrapping paper to grease the insides of your pan. If you already forgot, use vegetable oil or butter and a napkin.
On top of the wet mixture, make a pile of 2 c all purpose flour, loose, with 1 tsp ground cinnamon, 1 tsp baking soda, 1 tsp baking powder1 tsp salt on top. Then use the whisk to integrate dry ingredients together, into the wet ingredients. When half integrated, option to switch to a spatula to prevent over-mixing.
When just combined, add in optional textural ingredients; I like 1/2 c sliced almonds, 1/2 c instant oats, and 1/4 c pepitas. Stir with a spatula until just combined.
Pour batter into your greased pan(s) and bake until batter is fully set (toothpick test) and top is slightly browned. For these mini loaf pans, bake for 35-37 minutes. For larger loaves, possibly 55-65 minutes.
These loaves store well in the freezer.