Mini Banana Bread

The weather in Nashville this weekend was miserable - cold and rainy. Since I had no desire to venture out into the cold I stayed in and baked. I decided to whip up some banana bread because of the ridiculous amount of overripe bananas in my kitchen. Not just regular old banana bread, but mini banana bread with a cinnamon-sugar topping. Have you noticed that mini versions of food taste better? Maybe it's just me, but I have a thing for diminutive portions. This recipe also makes one regular loaf in case you don't have the same love for the mini loaf.


Banana Bread
makes 8 mini loaves or one regular loaf
adapted from Orangette

For the bread:
1 1/2 cups all purpose flour
1 cup granulated sugar
1 tsp ground cinnamon
1 tsp baking soda
1 tsp kosher salt OR 1/2 tsp table salt
1/2 tsp ground nutmeg
1 cup ripe banana, mashed (approx. 3 medium bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water


For the topping:
1 T granulated sugar
1 tsp ground cinnamon
2 T dark brown sugar


Preheat oven to 350 degrees F. Coat an eight-piece mini loaf pan with non-stick spray. In a large bowl combine the flour, sugar, cinnamon, baking soda, salt, and nutmeg.

In a separate bowl, mix together the banana, eggs, oil, honey, and water. Tip - measure the honey after the oil using the same cup. The leftover oil will help the honey slide out more easily.

Pour the wet ingredients over the dry and stir until the mixture just comes together.

Distribute the batter evenly between the loaf pans filling each one about three-quarters full. Top each loaf with the cinnamon-sugar topping.

Bake for 30-40 minutes until a toothpick inserted into the center comes out clean (for a regular loaf bake for 1 hour). Cool the bread in the pan for 15 minutes (30 minutes for a full loaf) before transferring to a wire rack to cool completely. Wrap loaves in plastic wrap and enjoy within 2-3 days.