I’m going to be honest here when I say that I have no idea where this recipe comes from. Sort of. I got it from my mom, who sent me a scanned recipe page about 12 years ago. The bottom of the page is cut off, and while there is an author name attached, searching for her and the title yields no results. Mom – if you’re reading this and know where it came from, feel free to tell us in the comments!
Anyways – I had book club coming up last month, and decided I wanted to make some banana bread since I had a few dark bananas sitting frozen in our freezer, waiting for this very task. And even better than a loaf would be mini loaves. So I purchased some mini loaf pans, and started looking out for good recipes. Well, none of the recipes specifically written for mini loaf pans interested me, so instead I searched through the depths of my email recipe archives, and found this beauty (this is remarkably, almost the exact same scan my mom sent those many years ago). So while it wasn’t exactly what I was looking for, I was able to adapt it to what I wanted fairly easily. I did that by combining this recipe with the instructions for baking mini banana bread from this recipe.
It turns out that my mini pans weren’t quite as miniature as some others, so the final result was a little flatter/more spread out, but I still got 8 little loaves. And while they weren’t as tall as one could hope, they were not dense, and each loaf was the perfect size for one person to enjoy as breakfast, or to share with someone else as a snack.
I will definitely be making this recipe again, and will probably still use those mini loaf pans, but this time I’ll double the contents of the recipe so I can have something a little more traditional looking. And as a note – I made this bread with all dairy-free ingredients (coconut yogurt, butter alternative, non-dairy chips), and had no comments from anyone that they tasted askance. Perhaps it just goes to show how good the non-dairy alternatives are these days.
The Best (Chocolate Chip) Banana Bread (baked in mini loaf pans)
Yield: 8 short mini loaves, or one standard loaf
2 cups all purpose flour
10 tbsp sugar
3/4 tsp baking soda
1/2 tsp salt
1 1/4 cups toasted walnuts, coarsely chopped
1/2 cup grated bittersweet chocolate or chocolate chips
3 very ripe large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tbsp butter, melted and cooled
1 tsp vanilla extract
Adjust oven rack to lower middle position and preheat oven to 350 degrees. Grease bottom only of loaf pan or pans; set aside. Combine first six ingredients together in a large bowl and set aside.
Mix mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold banana mixture into dry ingredients with a rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pans. Bake until loaf is golden brown and toothpick inserted comes out clean. (30-35 minutes in mini loaf pans, 55 minutes in standard loaf pan).
Cool bread in pan for 5 minutes, and then transfer to a wire rack to finish cooling.
Details: From “Baking Better Banana Bread” by Elizabeth Gunas Crampton.