The humble banana is low in calories and has no fat, no sodium, and no cholesterol. They also contain vitamin C, potassium, fiber, and vitamin B6. It’s no wonder that over 100 billion of them are being eaten all over the world every year, making bananas the fourth most popular agricultural product. The average American eats about 27 pounds of bananas each year. So, it’s more than likely that most people find themselves with a few overripe bananas to make banana bread or banana muffins. Most of those recipes call for at least two or more bananas. However, what can you do with one lone overripe banana. You can make a one-banana mini- banana loaf. It’s the best way to use it in a delicious and healthy way.
This is an adaptation of Dominique Ansel’s banana bread recipe by Baking Mischief
Mini Banana Bread loaf recipe by Baking Mischief adapted by Still A Chick Lit
This mini version bakes in a 5.5 x 3-inch loaf pan (or can be baked as muffins in a muffin tin)
Prep time: Quick 10 minutes
Bake time- 22-24 minutes (depending on your oven)
Serves: 4-6
Ingredients
½ cup (60g) all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour. If your flour blend doesn’t contain a binder, add ½ teaspoon xanthan gum)
½ cup granulated sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, coconut, turbinado, or raw cane sugar, pulsed fine)
¼ teaspoon ground nutmeg
¼ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
1 medium overripe banana
1 large egg (3 tablespoons Aquafaba, ¼ cup silked tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer, or mung bean liquid egg replacer= 1 egg)
3 tablespoons (42g) unsalted butter melted (unsalted vegan butter)
Cinnamon Sugar Crust
1 teaspoon (4g) granulated sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, coconut, turbinado, or raw cane sugar, pulsed fine)
¼ teaspoon ground cinnamon
Directions
Preheat your oven to 350°F. Grease a mini loaf pan, line with parchment paper sling (optional), and set aside.
In a medium bowl, whisk together sugar, flour, nutmeg, baking powder, baking soda, and salt.
In a separate medium bowl, mash the banana and whisk in the egg until well-combined. Pour banana mixture into the dry ingredients and mix until just combined.
Add melted butter and mix until butter is incorporated into the batter. Don’t over mix, but there should not be pools of butter remaining around the edges of the batter.
Transfer the batter to your prepared loaf pan, leaving ¾ inch of space from the top of the pan (discard extra batter if there is too much).
Optional Cinnamon Sugar Crust
In a small bowl, stir together sugar and cinnamon and sprinkle evenly over the top of the batter.
Bake
Bake for 30 to 38 minutes, until a toothpick or knife inserted into the center of the loaf comes out clean.
Allow cooling in the pan for 15 to 20 minutes before removing and slicing.
Serve and enjoy.
Store the bread tightly wrapped at room temperature for up to 3 days.
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