Wednesday, June 19, 2013

Amazingly Moist Mini Banana Breads

This bread is bananas! B-A-N-A-N-A-S!
Oh, and it's super easy to make!
Servings: 6-8 mini loaves (depending on pan size)

Amazingly Moist Mini Banana Breads
What You Need:
2 sticks Margarine
1 cup packed Brown Sugar
1/2 cup Granulated Sugar
1/3 cup Half n Half
1 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Salt
4 Bananas
2 Eggs
1 tbsp Baking Powder
2 1/2 cups AP Flour
1 tsp Baking Soda
Walnuts (optional)
Chocolate Chips (optional)

For the pans:
Cooking Spray
1 cup Sugar
2 tsp Cinnamon

To start, pre-heat the oven to 325 degrees Fahrenheit. Meanwhile, beat the butter and sugars together. Next, add the eggs, half n half, salt, baking soda, cinnamon, and vanilla. Cream together just enough to combine.

Next, add the ripe bananas (below is a great picture of how ripe they should be) and again beat until combined. The bananas will cream into the batter, so you don't have to worry about slicing them before adding to the mixture. Plus, it's nice to have a few banana pieces to melt into the bread while it bakes!

Next, I added the flour 1/2 cup at a time to combine. The batter was thick, but not too thick for my whisk attachement. If you are not using a stand mixer, hand beaters work well, and if your going old school, a spoon will also work! At this point you can stop and have plain banana bread, or you can add 2 cups of chocolate chips or even 2 cups of chopped walnuts! Yummmmmmmmyyyy!!! Or go crazy and add both (whoahh!)

After the ingredients are combined spray your mini loaf pans with cooking spray (i used aluminum to hand out as gifts!) and coat with the cinnamon sugar mixture (below). This makes an amazing crust on the bread when it bakes in! Pour the batter into each pan (leaving an inch to the rim to allow the bread to rise without making a mess (1 cup of batter was enough for my pans which were 4inch X 2inch X 2 inch deep), and bake for 35 - 40 minutes.

Notice the pans are not full to the rim. Doing so would cause a disaster of epic proportions!

After baking allow the loaves to cool completely. Of course... being pregnant and a huge fan of banana bread, I dove into one of the tins while it was still warm... and then i dove into it like 5 more times! Delicious!!!

Thanks for baking with me today! I hope you enjoy this recipe. 
The bread is by far the moistest I have made, and it's so simple it's hard to not make and enjoy it!

Aimee Gonzalez

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