Banana Bread - For Small Loaves
"This is great for the mini bread pans -- I made 3 mini loaves with this recipe and liked it as it also a good slicing banana bread."
- Serving Size: 1 (155.3 g)
- Calories 381.1
- Total Fat - 17.2 g
- Saturated Fat - 3.4 g
- Cholesterol - 152.3 mg
- Sodium - 286 mg
- Total Carbohydrate - 50.6 g
- Dietary Fiber - 3.7 g
- Sugars - 27.8 g
- Protein - 9.3 g
- Calcium - 51.7 mg
- Iron - 1.8 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg
Preheat oven to 325 degrees F.
Butter 2 - 7 inch loaf pans -- I used 3 individual size loaf pans
In a bowl of an electric mixer beat the sugar and bananas together on slow speed for 3-5 minutes or until smooth.
In another bowl sift together the dry ingredients (flour -salt)
In a measuring cup or bowl whisk together the eggs and milk.
Add half of the flour mixture into the banana mixture and beat alternating with half of the egg mixture; repeat with remaining egg and flour mixtures. Stir in oil.
Transfer mixture to prepared pans and bake for 50-60 minutes or until top is golden and skewer inserted into center comes out clean. Remove from oven and let cool on wire rack for 5 minutes. Invert on wire racks to finish cooling. Turn to upright.
In a small bowl heat the jam in a microwave oven on high for 20-30 seconds or until runny. Brush over top of warm loaves. Let cool completely before slicing.
Tips & Variations
No special items needed.