Familiar and comforting, mini banana bread loaves are a perfect sale item. My recipe has no walnuts, which is ideal for a school setting where there are allergy concerns.
2 cups (300g) unbleached, all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large, very ripe bananas
1 cup (220g) organic sugar (it has an earthier flavor, but regular is fine)
1/4 cup (60g) low-fat sour cream
2 eggs, beaten
1 stick (8 tablespoons or 110g) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
1. Preheat oven to 350 degrees (180 degrees, Celsius). Spray 4 small (3×5 inch) loaf pans with non-stick cooking spray. In a medium bowl, sift together flour, salt, and baking soda. Set aside.
2. In a large bowl, mash bananas until almost smooth, but still chunky. Stir in sugar, butter, eggs, sour cream, and vanilla.
3. Carefully fold flour mixture into banana mixture. Stir until just incorporated. Batter should be lumpy, with no dry spots.
4. Fill each pan half way. Place on a large cookie sheet and bake at 350 degrees, until a toothpick, inserted in the center of the loaves, comes out clean. This should take between 35-45 minutes.
5. Let cool in pans for at least 10 minutes. Remove from pans and let cool on a wire rack until ready to serve.