Bite-Size Banana Bread

19 Aug

Pop these in your mouth for a snack, breakfast, or just because you baked them and they smell too good to cool! Enjoy them warm with some butter, yum!

The recipe is from one of my favorite cookbooks: Apples For Jam: A Colorful Cookbook by Tessa Kiros. However, I went from a bread pan to mini-muffin pans and made about 48.

shopping list:

1 stick of butter

1 cup firmly packed dark brown sugar

3 medium ripe bananas, mashed (i let them get really spotty)

2 eggs

1 tsp vanilla extract

1 tsp ground cinnamon

pinch of salt

2 cups all-purpose flour

1 tsp baking powder

3/4 tsp baking soda

4 tbl warm milk

mini cupcake liners


preheat oven to 350

cream the butter and sugar until smooth

whisk in mashed bananas

add eggs, vanilla, cinnamon, and a pinch of salt – whisk well

slowly add the flour and baking powder and beat until smooth

mix the baking soda into the warm milk and add to batter

scoop the mixture into the mini cupcake liners (that are in the min cupcake pans). if you fill close to the top the muffins will fluff over a bit.

bake for 15 minutes until the bread is golden or check by poking a skewer and it comes out clean.

cool on a rack.


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