Mini Banana Breads 

Mini Banana Breads 


  • 1 1/4cups sugar 
  • 1/2cup butter or margarine, softened 
  • 2eggs 
  • 1 1/2cups mashed ripe bananas (3 to 4 medium) 
  • 1/2cup buttermilk 
  • 1teaspoon vanilla 
  • 2 1/2cups Gold Medal™ all-purpose flour 
  • 1teaspoon baking soda 
  • 1teaspoon salt 
  • 1cup chopped nuts, if desired


  • 1Heat oven to 350°F. Grease bottoms only of 10 (4 1/2×2 1/2×1 1/2-inch) mini loaf pans with shortening or cooking spray.
  • 2In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
  • 3Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.


45 Calories, 1 1/2g Total Fat, 0g Protein, 7g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Slice

Calories 45Calories from Fat 10Total Fat1 1/2g2%Saturated Fat1g4%Trans Fat0gCholesterol10mg3%Sodium55mg2%Potassium25mg1%Total Carbohydrate7g2%Dietary Fiber0g0%Sugars4gProtein0g

% Daily Value*:

Vitamin A0%Vitamin C0%Calcium0%Iron0%


0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

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