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Mini Banana Bread Recipe

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This recipe for Mini Banana Bread is from Favorite American Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. sugar
1/2 c. butter, softened
2 eggs
1 1/2 c. bananas, mashed (3-4 bananas)
1/2 c. buttermilk
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. pecans, chopped (optional)
1/4 c. raw sugar (optional)
1/2 c. chocolate chips (optional)
Directions:
Directions:
1) Preheat oven to 350º F (180º C). Grease bottoms only of 10 miniature loaf pans, 4 1/2 x 2 3/4 x 1 1/4 inches.
2) Mix together sugar and butter. Stir in eggs. Beat in bananas, buttermilk and vanilla. Mixture should be fairly smooth.
3) In a large bowl mix flour, baking soda and salt. Make a well in the middle and stir in banana mixture just until moistened. Stir in nuts and chocolate chips. Pour into pans.
4) Sprinkle finely chopped nuts or raw sugar on tops.
5) Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour, before wrapping.
6) Wrap tightly in parchment paper, cellophane, or any decorative wrap of your choice and gift right away. Loaves keep at room temperature up to 4 days, in refrigerator up to 10 days, or in the freezer one month.
Number Of Servings:
Number Of Servings:
10

 

 

 

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