Why Make This Recipe
Mini Banana Bread with One Banana is a delightful treat that is easy to make and perfect for using up that lonely over-ripe banana on your counter. It’s a quick baking solution when you want something sweet but don’t want to make a huge batch. Each mini loaf is moist, flavorful, and just the right size for a snack or a light breakfast. Plus, it’s a great way to get your daily dose of potassium!
How to Make Mini Banana Bread with One Banana
Ingredients:
- 1 small (6-7”) over-ripe banana
- 3 tablespoons unsalted butter at room temperature/very soft (plus extra for pan)
- 3 tablespoons sugar
- 2 tablespoons honey
- 1 large egg yolk
- 1/2 cup flour
- 1 tablespoon wheat germ
- 1/4 + 1/8 teaspoon baking soda
- Pinch of salt
- 2 tablespoons finely chopped pecans (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 5 3/4” x 3” x 2” mini loaf pan with extra butter and set aside.
- In a medium bowl, mash the banana into a puree using a fork until smooth.
- Add the butter, sugar, and honey to the mashed banana and stir well until combined.
- Mix in the egg yolk until fully incorporated.
- Sprinkle the flour, wheat germ, baking soda, and salt into the bowl. Fold them in gently until just combined. If you are using pecans, stir them in now.
- Pour the batter into the greased mini loaf pan.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
How to Serve Mini Banana Bread with One Banana
This mini banana bread can be served warm or at room temperature. It’s delicious on its own, but you can also spread a little butter or cream cheese over a slice for extra flavor. Enjoy it with a cup of coffee or tea for a lovely afternoon snack!
How to Store Mini Banana Bread with One Banana
To store your mini banana bread, wrap it tightly in plastic wrap or aluminum foil once it has completely cooled. You can keep it at room temperature for 1-2 days. For longer storage, place it in an airtight container in the refrigerator for up to a week or freeze it for up to 3 months.
Tips to Make Mini Banana Bread with One Banana
- Make sure your banana is very ripe for the best flavor and sweetness.
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter; stop as soon as the flour is incorporated to keep the bread tender.
- If you want an extra touch of flavor, try adding a pinch of cinnamon or nutmeg.
Variation
If you want to change things up, you can add mini chocolate chips or dried fruit like raisins or cranberries. You can also swap out the pecans for walnuts or any nuts you prefer.
FAQs
Q: Can I use a different size loaf pan?
A: Yes, but baking times will change. Be sure to keep an eye on the bread while it’s baking.
Q: What should I do if I don’t have wheat germ?
A: You can simply omit it or replace it with an equal amount of flour.
Q: Can I double this recipe?
A: Absolutely! Just double all the ingredients and bake in a larger loaf pan, adjusting the baking time accordingly.