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bake sale week: small banana bread loaves
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.
banana bread
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.
21 Responses to “bake sale week: small banana bread loaves”
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I’ve gotten my banana bread in the oven right now… Should be yummy…
Bread was tender and yummy. Made 6 loaves and stuck them in the freezer; must have homemade snacks avaliable for 3 growing boys. Thanks again Brooke for the recipe.
I am assuming it is 1 1/2 tes. vanilla? Heading to make them now. Yummy! Thanks!
Hello,
I’m confused…could you please clarify something for me.
The ingredient list calls for BAKING SODA but your instructions call for BAKING POWDER … please tell me which one is the correct ingredient…thanks!
It was fun to try a new banana bread recipe. It turned out well. It had a good blend of banana flavor and a quick bread taste to it. It was really good, so I made another batch (since I had a ton of brown bananas). The second time I did half butter and half applesauce. I was wanting a little more moisture and I liked the results. Thanks for the recipe. I’ll now have it handy for when my bananas turn brown again.
Please correct me if I am wrong, but I think you’re supposed to use baking soda because 3/4 teaspoon of baking powder wouldn’t be enough.
Nope, you shouldn’t need any extra leavening.
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So, you never answered. Which is correct — baking soda or baking powder — since the recipe erroneously lists one, then the other? Thx.
Sorry, everybody, I answered that question in personal emails. It’s baking soda, and I fixed it in the post–shouldn’t be any more confusion. Sorry again!
I used agave syrup (based off substitution measurement) because I ran out of sugar (who runs out of sugar?!?). The bread was still delicious. I also took your suggestion and used whole wheat (Arrowhead) pastry flour..I will definitely be making again. My 14 month old also can’t get enough!
If you do not have sour cream, can you omit ? Or do I need to substitute something else? Thanks.
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@Lisa You could use yogurt or milk. Or add another 1/2 of a banana.
Making your zucchini bread tonight. The picture sold me completely, and I love the bit about turning a regular item into something special with cinnamon
Hi Jaime
Can you freeze banana bread, if so how long can it be frozen and what’s the proper way of wraping it for the freezer. Thanks.
When I freeze banana bread, I make sure it is completely cool. Then I wrap it in 2 layers of plastic wrap and aluminum foil. It will keep for at least 1 or 2 months this way. If I am going to just freeze it for a couple of weeks, I sometimes will just freeze it in a glass or rubbermaid storage container.
[...] the best I have ever tasted. Moist. Dense. Light. Banana-y. Perfect. It actually isn’t even my recipe. I had thought mine was the best up until I tasted [...]
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