Mini Banana Bread Loaves

Like a mindless robot, I always buy bananas every time I go grocery shopping. And then I come home to find my fruit bowl full of bananas I still haven’t eaten. Please tell me I’m not the only one that does that?! So my options are eat some bananas; freeze some bananas; or make something with the extra bananas. Today I chose the last option. I decided to make mini loaves so I am not committed to having to eat a whole size loaf in a few days. And I can always freeze or give away the others. But you are more than welcome to make a whole size loaf.

INGREDIENTS:

• 1/2 cup of sugar
• 1/2 cup of brown sugar
• 1 stick (8 tablespoons) unsalted butter, room temperature
• 2 large eggs
• 4 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. Butter or use baking spray on 3 mini loaf pans (5.75 x 3 x 2 inch) or one loaf pan (9 x 5 x 3 inch)
3. Cream both sugars and butter in a large mixing bowl until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. In a small bowl mash the bananas with a fork. Mix in the milk, cinnamon and vanilla extract.
6. In another bowl mix together the flour, baking powder, baking soda and salt.
7. Add the banana mixture to the creamed mixture and stir until combined.
8. Add dry ingredients, mixing until flour disappears.
9. Pour batter into prepared pans and bake 40-45 minutes. (1 hour to 1 hour 10 minutes if making regular size loaf.)
10. Insert toothpick into center of a loaf to check if done. If toothpick comes out clean it is done.
11. Set aside to cool on a rack for 15 minutes. Remove bread from pan and place back on rack to completely cool before slicing.