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Preheat the oven to 350. Grease a 5 ¾" x 3" x 2" mini loaf pan with extra butter. Set aside. In a medium bowl, mash the banana into a puree using a fork. Next, add the butter, sugar, and honey to it and stir well. Stir in the egg yolk well. Finally, sprinkle the flour, wheat germ, baking soda and salt. Stir in the pecans, if using.

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Step 9: Lightly grease the bottom and sides of an 8×4″ loaf pan. Spoon batter into the loaf pan. Step 10: Bake in a preheated 350-degree oven for 1 hour or until a toothpick comes out clean. Storing/Serving Instructions. Banana Bread will stay fresh for 3-4 days in an airtight container or wrapped in aluminum foil.

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In a small bowl, whisk together flour, baking soda, salt, and cinnamon. In a separate medium bowl, add butter, brown sugar, and white sugar. Mix with a hand mixer on medium speed until fluffy, about 2 minutes. Add the eggs and vanilla and mix well. Stir in mashed bananas.

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ADDITIONS- Add 1/2 cup of blueberries, 1/2 cup of mini chocolate chips, 1/2 cup of dried cranberries or crushed walnuts or pecans. We also have this recipe for Chocolate Chip Banana Bread if you'd like to try that! TOPPINGS - Sprinkle some nice, coarse salt on the top crust to give it some added flavor. Or you could top with powdered sugar.

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Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla and beat at low speed until well-mixed. Stir in all remaining ingredients. Spoon batter into prepared pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack.

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Bake: Pour the batter into your prepared mini loaf pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy your warm, homemade banana bread - perfect for two!

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Pre-heat your oven to 325 degrees F and spray a 9 x 5 bread loaf pan with cooking spray or thoroughly rub inside all over with a bit of butter. Dust the greased surface evenly with a layer of flour. Turn the bread pan as needed to help the flour coat the interior of the pan.

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Add the flour mixture (whisked together with the baking soda, baking powder and salt) to the batter, alternating with the mashed banana. That means adding 1/3 of the flour, then 1/2 of the bananas, then the second 1/3 of flour, the remaining bananas and finally the remaining flour. Mix until well combined. 7. Grab your loaf pan, prepared with a.

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My recipe shows you how to make mini banana breads with two types of mini bread pans. The first version uses a medium-sized mini banana bread pan (usually with 4 "pockets") where the pockets measure roughly 3 inches deep x 5 3/4 inches in length x 2 1/4 inches wide.The second version uses smaller "micro" pans (usually with 8 or more pockets) where the pockets measure roughly 1 1/4.

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It's a mix wet ingredients, mix dry ingredients, then mix it all together situation. Very simple yet very delicious. Basic Steps: #1 Mix the wet ingredients. This includes mashed bananas, melted butter, vanilla extract, and milk. #2 Sprinkle the dry ingredients over the wet.

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Add bananas to the mixture, and mix again. Grease two loaf pans. Split the batter between the two loaf pans and sprinkle the remaining 3/4 c of brown sugar atop the loaves before placing in the oven. Bake at 350 degrees for an hour, making sure to check the centers with a toothpick before taking them out.

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Instructions. Preheat oven to 350F and line a junior loaf pan (or muffin pan) with parchment. In a bowl mash bananas and add oil, yogurt, sugar, vanilla and blend until combined. In a separate bowl whisk together flour, baking soda, baking powder, salt, cinnamon. Add dry into wet and fold with a spatula or spoon until combined, avoid overmixing.

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Next, preheat the oven to 350 degrees F and grease a 9×5 inch loaf pan with nonstick cooking spray. Using a fork, potato masher or electric mixer, mash 2 bananas in a large bowl. Next, whisk in 3/4 cup of the applesauce until combined. Then whisk 1/4 cup honey, 2 eggs and 2 teaspoons of vanilla extract into the banana mixture.

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Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm.

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Preheat oven to 325 degrees F. If necessary, grease/spray the bread pan or use baking parchment paper to line the bread pan. Mash bananas with a fork. Lightly beat eggs. Soften the butter in a microwave. Stir bananas, eggs, butter (or oil), milk and white & brown sugars together in a large mixing bowl.

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Transfer to the prepared loaf pan and use the spatula to smooth the top. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean or with a few moist crumbs. If bread starts to get too brown on top, tent with foil for the last 10 minutes. Let bread cool on cooling rack in loaf pan for 15 to 20 minutes.