Description
Moist and flavorful mini banana loaves perfect for snacking or breakfast on the go.
Ingredients
Scale
- 1 1/2 Cups Mashed Bananas (ripe bananas) – 345 grams – Roughly 3 large bananas (but use 1 1/2 cups of mashed bananas for the best results)
- 1/2 Cup Vegetable Oil – 118 milliliters – Use a neutral-flavored oil such as canola oil or corn oil
- 2 Large Eggs – 114 grams – Use large eggs (not extra large or jumbo eggs)
- 1 Cup White Granulated Sugar – 200 grams
- 2 Cups All Purpose Flour – 240 grams
- 1 Teaspoon Vanilla Extract – 5 milliliters
- 1 Teaspoon Baking Soda – 5 grams
- 1 Teaspoon Baking Powder – 4 grams
- 1/2 Teaspoon Salt – 3 grams
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12‑cup muffin tin.
- In a large bowl, mash the bananas until smooth.
- Stir in the oil, eggs, vanilla extract, and sugar until well combined.
- In a separate bowl whisk together flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix just until incorporated.
- Divide batter evenly among the prepared muffin cups.
- Bake for 18‑22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add a pinch of cinnamon or fold in chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 250 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg