Wednesday, August 18, 2010

Recipe of the Week....Mini Banana Bread Loaves

Wow! What a crazy couple of weeks it's been! School started last week, and , although the office that I work in is always busy, the start of a new school year always brings a lot of added activity to my department!

I've been so busy with work that I haven't had much time to craft or post much on my blog. I did take some time Sunday evening, though, to make some mini loaves of banana bread. I thought I'd share my recipe with you for these moist and tasty loaves, which freeze nicely too. If you don't have mini loaf pans, you can use a regular-sized loaf pan (9" x 5" x 3") to make a single loaf. I just like to use the mini pans so that I can share with friends, family or neighbors!

  • 1 stick room temperature margarine
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 very ripe bananas, mashed
  • 1/2 cup sour cream (I use light sour cream)
  • 1 tsp. vanilla
  • Pecans
Preheat oven to 350 degrees. Butter 3 mini loaf pans or 1 regular-sized loaf pan. Using an electric mixer, cream butter and sugar together until fluffy. Add the eggs and beat well. In a separate bowl, whisk together the dry ingredients and then gradually add to the butter mixture, blending well. Add the bananas, sour cream and vanilla; stir well. Pour batter into prepared pan(s). Bake 30 minutes and add pecans to the top of the loaf for decoration - return to oven for an additional 20 - 30 minutes and bake until cake tester that has been inserted into the middle of the loaf comes out clean. Cool loaves in pan for 10 minutes, then turn loaves onto wire rack. Once loaves have cooled, wrap in Saran wrap until ready to serve. (If you're going to freeze the loaves, wrap tightly in Saran wrap then in foil to prevent drying out). Enjoy with a cup of coffee or cappuccino!

Have a blessed day!

1 comment:

  1. These look yummy! I know what you mean about the mini loaves....I have one of those pampered chef ones I love to use and share!


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