Are you tired of throwing away overripe bananas? Do you want to make a delicious snack or dessert with just a few ingredients? Look no further than this small banana bread recipe with only 2 bananas!
Banana bread is a classic comfort food that is easy to make and perfect for any occasion. This recipe is simple enough for a beginner baker but delicious enough to impress even the most experienced cooks. Plus, it’s a great way to use up those brown bananas that might otherwise go to waste.
Ingredients:
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a mixing bowl, mash the bananas until smooth. Add melted butter and stir.
- Mix in baking soda and salt. Stir in sugar, beaten egg, and vanilla extract.
- Add flour and mix until just combined. Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack for 10 minutes before removing from the pan. Serve warm or at room temperature.
Nutritional Information:
Per serving (1 slice):
- Calories: 192
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 33mg
- Sodium: 181mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 18g
- Protein: 3g
Cooking Time:
Total time: 70 minutes
Prep time: 10 minutes
Cook time: 60 minutes
Equipment:
- Mixing bowl
- Loaf pan
- Measuring cups and spoons
- Wire rack
Serving Suggestions:
This small banana bread recipe is delicious on its own, but you can also serve it with a variety of toppings and accompaniments:
- Butter or margarine
- Honey or maple syrup
- Whipped cream or cream cheese frosting
- Ice cream or sorbet
- Fruit compote or jam
Variations:
This recipe is versatile and can be customized to your liking. Here are some variations to try:
- Add chopped nuts or chocolate chips to the batter
- Substitute brown sugar for white sugar
- Use almond or coconut flour for a gluten-free option
- Add spices like cinnamon or nutmeg for extra flavor
Substitutions:
If you don’t have all of the ingredients on hand, here are some substitutions you can make:
- Butter can be replaced with oil or applesauce
- All-purpose flour can be replaced with whole wheat or oat flour
- Egg can be replaced with a flax or chia egg for a vegan option
- Sugar can be replaced with honey or maple syrup
Storage:
This small banana bread recipe can be stored at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Tips:
- Use ripe or overripe bananas for the best flavor and texture
- Make sure your baking soda is fresh to ensure proper rising
- Don’t overmix the batter or the bread will be tough
- Let the bread cool for a few minutes before slicing to prevent crumbling
Notes:
This recipe can easily be doubled to make a larger loaf or two smaller loaves. Adjust the cooking time accordingly.
Frequently Asked Questions:
Q: Can I use frozen bananas?
A: Yes, you can use thawed frozen bananas in this recipe.
Q: Can I use a different size loaf pan?
A: Yes, you can use a smaller or larger loaf pan, but adjust the cooking time accordingly.
Q: Can I make this recipe without eggs?
A: Yes, you can replace the egg with a flax or chia egg for a vegan option.
Personal Thoughts:
This small banana bread recipe is one of my favorites because it’s so easy to make and always turns out delicious. The addition of melted butter gives it a rich, moist texture, while the mashed bananas provide natural sweetness and flavor. I love serving it warm with a pat of butter on top, but it’s also great as a snack or breakfast on the go. I highly recommend giving this recipe a try!