It has been a LONG time since I made some banana bread. Even E has complained!
We buy bananas every single week for our lunches and there are always one or two that we don’t get to in time. I am not one to throw away food if I can help it, so the leftover bananas end up in the fridge, for banana bread, or the freezer for smoothies. Lately, I have been on a smoothie kick so I haven’t had any extra bananas for banana bread. Sad face.
Last night I was in the mood for some, so instead of throwing my ripe bananas in the freezer, I started a batch of banana bread. When E noticed what I was doing, he was so excited! Instead of my classic banana bread with chocolate chips, I decided to add some walnuts. And instead of baking the banana bread in one big loaf, I decided to use cute mini disposable loaf pans. Over the holidays, I found these cute red ones at the Christmas Tree Shop, that I thought would be fun to gift to friends and coworkers. I didn’t end up using them over the holidays, so I used them now!
After saving a small slice for E, I packed up the loaves and brought them into work this morning. My coworkers were very pleased! Everyone needs a Tuesday pick me up!
Bananas, 2-4 ripe, mashed (I used 4 this time)
Margarine, 1 stick, unsalted, melted
White Flour, 1-1/2 cups
Baking Powder, 1 teaspoon
Sea Salt, 1/2 teaspoon
Baking Soda, 1/4 teaspoon
Dark Brown Sugar, 1/2 cup
White Sugar, 1/2 cup
Vanilla Extract, 1 heaping teaspoon
Walnuts, 1/2 cup, chopped
- Preheat the oven to 350 degrees Fahrenheit.
- Take out your mini disposable loaf “pans” and place them on a large sheet pan. There is no need to spray them with Pam or grease them with butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda and sea salt.
- In a large bowl mash the bananas.
- Add the margarine, sugars, eggs and vanilla to the large bowl and mix together until just combined.
- Slowly add the dry ingredients to the large bowl and mix until combined. Be careful not to over mix.
- At this time, fold in your chopped walnuts.
- Pour the batter into the mini loaf “pans.”
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Cool on a wire rack. Once cooled completely, store the loaves in a large sealed plastic bag (or two).
- Take a slice to work in the morning for breakfast or take the loaves in and share them with your coworkers! This recipe made four mini loaves and all four made their way into the office!