Mini Banana Nut Breads
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/4 cups sugar 1/2 cup butter or margarine, softened 2 eggs 1 1/2 cups mashed ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups Gold MedalŪ all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts, if desired
Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Serving Size: Makes 10 mini loaves
Number of Servings: 10
Recipe submitted by SparkPeople user SADIE78.
In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Serving Size: Makes 10 mini loaves
Number of Servings: 10
Recipe submitted by SparkPeople user SADIE78.
Nutritional Info Amount Per Serving
- Calories: 426.0
- Total Fat: 19.1 g
- Cholesterol: 73.4 mg
- Sodium: 159.4 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 2.4 g
- Protein: 7.5 g
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