Mini Banana Breads by
Ingredients
2 cups cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher or coarse salt
3 super ripe bananas
1 ½ cups brown sugar
½ cup granulated sugar
¾ cup (1 ½ sticks) unsalted butter, melted and cooled
3 large eggs
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 375° F, and lightly and oil 8 (2×4-inch) mini muffin pans.
In a large bowl, combine the flour, baking soda, and salt; set aside. Place the banana in a bowl, and add the both sugars and the butter and beat with an electric mixer until well blended (there will be little bits of banana that don’t get perfectly smooth). Beat in the eggs one at a time, and then beat in the vanilla. Add the dry ingredients, switch to a spoon, and stir just until the flour is incorporated.
Spoon the mixture evenly into the tins, and bake until a wooden skewer inserted into the middle of the mini loaves comes out clean, about 20 to 25 minutes. Let cool for a few minutes in the tins on a wire rack, then turn the little loaves out onto the rack to finish cooling. Serve warm or at room temperature.
In a large bowl, combine the flour, baking soda, and salt; set aside. Place the banana in a bowl, and add the both sugars and the butter and beat with an electric mixer until well blended (there will be little bits of banana that don’t get perfectly smooth). Beat in the eggs one at a time, and then beat in the vanilla. Add the dry ingredients, switch to a spoon, and stir just until the flour is incorporated.
Spoon the mixture evenly into the tins, and bake until a wooden skewer inserted into the middle of the mini loaves comes out clean, about 20 to 25 minutes. Let cool for a few minutes in the tins on a wire rack, then turn the little loaves out onto the rack to finish cooling. Serve warm or at room temperature.