Banana Bread ~ 4 minis

The original banana bread recipe posted on Stella B's is a perfect recipe, except it requires 6-8 rotten bananas to make.  I've been trying for months, no joke, months to save extra bananas and allow them to ripen for banana bread, but they always get eaten.  Last week I claimed three of the large bananas as banana bread bananas and forbid anyone to eat them...in the beginning.  After a good week, they speak for themselves:)  


The original banana bread recipe makes two large loaves.  We aren't really up  to eating two large loaves and the mini loaf pans make perfect slices for little hands, so I scaled down the recipe and added a little buttermilk for moisture this time around.  The banana bread is moist and dense and full of banana flavor.  

Banana Bread {1 large loaf or 4 mini loaves}
recipe by Stella B's Kitchen
printer friendly version

1cup sugar
1 stick margarine

2 eggs, slightly beaten

3 large, ripe bananas, mashed

1/4 cup buttermilk

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

2 cups flour

Preheat oven to 350 degrees.  Cream margarine and sugar.  Add eggs,  bananas and buttermilk.  Mix in dry ingredients.  Divide batter into four greased mini loaf pans.  Bake 40 minutes or until toothpick inserted comes out clean.


*note~1 large loaf pan will take 55-65 minutes

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