Mini Banana Breads
Created By: Sara Zellers, 2016
Yield: 10 Loafs (Serving Size: ½ Loaf)
Yield: 10 Loafs (Serving Size: ½ Loaf)
Nutritional Benefits: Contains 160 calories per half a loaf and 8% of your daily fiber needs based on a 2,000 calorie diet. This recipe provides you with a dessert or snack that has more fiber than the traditional variety and that will help keep you feeling fuller longer.
Ingredients:
1 ¼ C Sugar ½ C Unsalted Butter, Softened 1 ½ C Mashed Ripe Bananas (3-4 medium) ½ C Buttermilk 1 tsp Vanilla 1 ¼ C All-purpose Flour 1 ¼ C Barley Flour 1 tsp Baking Soda 1 tsp Salt |
Nutritional Information (Per Serving):
Calories: 160 Carbohydrate: 29 g Sugar: 15 g Added Sugars: 13 g Total Fat: 5 g Saturated fat: 3 g Protein: 2 g Dietary Fiber: 2 g Sodium: 190 mg |
Directions:
Heat oven to 350°F. Grease bottoms of ten (4 ½ x 2 ½ x 1 ½ inch) mini loaf pans with cooking spray.
In a large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla; beat until smooth. Stir in all-purpose flour, barley flour, soda, and salt until moistened. Divide batter evenly among the ten loaf pans, filling each with about ½ cup of batter.
Bake 30-35 minutes or until a toothpick inserted in the centers comes out clean. Cool 5 minutes. Loosen the loaves from the pans; remove and cool on rack completely. Wrap tightly and store at room temperature.
Can be kept at room temperature for up to four days or refrigerated up to ten days.
Heat oven to 350°F. Grease bottoms of ten (4 ½ x 2 ½ x 1 ½ inch) mini loaf pans with cooking spray.
In a large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla; beat until smooth. Stir in all-purpose flour, barley flour, soda, and salt until moistened. Divide batter evenly among the ten loaf pans, filling each with about ½ cup of batter.
Bake 30-35 minutes or until a toothpick inserted in the centers comes out clean. Cool 5 minutes. Loosen the loaves from the pans; remove and cool on rack completely. Wrap tightly and store at room temperature.
Can be kept at room temperature for up to four days or refrigerated up to ten days.