Mini Banana Bread Loaves

Banana bread has become a staple in my house.  My little boys love eating it in slices or muffin form.  Sometimes I toss in chocolate chips or just coat the top with them.  However I make it, it’s always gone almost as fast as it took me to make! 

I’m sure most people have a banana bread recipe they use from time to time.  I originally got this recipe from my Aunt Susie who is one fabulous baker and supreme chocolate fudge maker.  When it comes to great recipes I tend to leave them alone and make them just as they are.   

This updated version has two secret ingredients.  Not only are there mashed bananas, but I include sliced bananas as well!  It just brings a complete new level of moisture to the bread.  And speaking of moisture, I also add in plain Greek yogurt.  The old recipe called for sour cream, but I find I really like the yogurt much better! 

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Mini Banana Bread Loaves

Moist Banana Bread in a mini form, yum!

Servings 10

Author My Name is Snickerdoodle

Ingredients

• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 3/4 cup plain Greek yogurt
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mashed over-ripe bananas about 2 medium bananas
• 2 ripe bananas sliced and divided
• 1 tsp vanilla

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl cream together butter and sugar for two minutes on medium speed.
3. Add in eggs one at a time, beating well after each one.
4. In a separate medium bowl sift together flour, baking soda and salt.
5. Turning your mixer onto low speed, alternate adding in the flour mixture and sour cream into the butter mixture.
6. Mix until flour is almost fully incorporated.
7. In a medium bowl, mix together mashed bananas, 1/2 of the sliced bananas and vanilla. Add into batter.
8. Stir until completely combined. Do not over mix.
9. Place about 1/2 cup mixture into each mini loaf tin that is well greased.
10. Line the top with 3 slices of banana each.
11. Bake for 20 minutes or until an inserted toothpick into the center comes out clean.
12. Cool in the pan for 15 minutes, then turn out onto a cooling rack and cool completely.

Try more tasty recipes like my Pina Colada Pound Cake, Streusel Pumpkin Chocolate Chip Bread,  Nectarine Streusel Muffins!

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