I used cup cake tins for portion control reasons and easy snacking! I’m not one to limit myself, but I know I can’t go around woofing down an entire loaf of Banana Bread… Besides, it’s much cuter to eat an entire muffin tin of Minis! Right?
This recipe is perfect for when you want some banana bread but you discover you don’t have any eggs… like I did.
What You’ll Need:
4 Super Ripe Decent-Sized Bananas
1 Tbsp. Cinnamon
2 Cups of Flour (Or Flour-Like Substance If You Want To Go Gluten-Free)
1 Generous Cup of Sugar
1 Tbsp. Baking Powder
1/2 Tsp. Salt
1/3 Cup of Milk
1/4 Cup of Veggie Oil
Non-Stick Baking Spray
2 Mixing Bowls
Mashing Device (Another Mixing Tool Will Suffice)
Yields: About 12 Mini Banana Breads
Pre-heat your oven to 350 Degrees.
Take your Bananas and mash them in a Mixing Bowl. Add your Cinnamon. You’re going to want your Banana Mixture to have an almost golden-yellow color and you’re going to want to be able to smell the Cinnamon.
Mix all of the other ingredients in a separate Mixing Bowl. We’ll call this the Bread Mixture. You’ll want all of the ingredients to be nicely dispersed before you throw in your Banana Mixture. This will allow for a baking-balance amongst the Minis.
Throw your Banana Mixture into your Bread Mixture. Stir the new concoction until everyone has become friends.
Coat your cupcake tin(s) with the Non-Stick Cooking Spray. Evenly disperse your Banana Bread Mixture in each tin. The bread won’t rise too much, so don’t worry about having an overflow situation. Three-quarters-filled for each Mini will do just fine.
Let your Minis bake for a half hour. You don’t have to worry about raw eggs killing your entire family with salmonella when eating these muffins. The Bananas will keep the Minis moist throughout the baking time and will cause no harm if you take them out a little too early.
When the thirty minutes are up, stick a Fork in the center of the muffin tin’s Mini. If the fork comes out clean, your Banana Minis are done!
Let cool for about 10 minutes and feel free to indulge.