Craving a delightful treat that’s perfectly portioned? These Banana Nut Mini Loaves are moist, flavorful, and incredibly easy to make, offering a comforting bake perfect for any time of day. You’ll love creating these charming mini cake recipes.
Key Ingredients & Substitutions:
- Ripe Bananas: The riper, the better for sweetness and moisture.
- All-Purpose Flour: Use a gluten-free blend for a gluten-free option.
- Granulated Sugar: Brown sugar can be used for a deeper molasses flavor.
- Vegetable Oil: Melted unsalted butter works well as a substitute.
- Eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used for an egg-free version.
- Chopped Walnuts: Pecans or chocolate chips make great alternatives for these mini cake recipes.
Ingredients:
Main:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 very ripe medium bananas, mashed (about 1 cup)
- ½ cup chopped walnuts
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 12 mini loaves
- Calories per serving: 210
- Tools Needed: Mini loaf pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 12-cavity mini loaf pan to prevent sticking. This ensures your mini cake recipes release easily.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside. This creates the foundation for your mini cake recipes.
3. Mix Wet Ingredients
In a large bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Stir in the mashed ripe bananas until just incorporated.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough mini loaves. Gently fold in the chopped walnuts.
5. Fill the Mini Loaf Pan
Divide the batter evenly among the prepared mini loaf pan cavities. Fill each cavity about two-thirds full.
6. Bake Your Mini Loaves
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of a loaf comes out clean. Allow them to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Variation Ideas:
- Chocolate Chip: Add ½ cup of mini chocolate chips to the batter.
- Cinnamon Swirl: Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon and swirl into the top of the batter before baking.
- Streusel Topping: Combine 2 tablespoons of flour, 2 tablespoons of sugar, 1 tablespoon of cold butter, and a pinch of cinnamon, then sprinkle over the batter before baking.
- Dried Fruit: Incorporate ¼ cup of dried cranberries or raisins for added texture and sweetness.
Storage Instructions:
Store your Banana Nut Mini Loaves in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Frequently Asked Questions (FAQ):
Q: Can you use under-ripe bananas?
A: For the best flavor and moisture in these mini cake recipes, use very ripe bananas with brown spots. Under-ripe bananas are less sweet and don’t mash as easily.
Q: How do you prevent the mini loaves from sticking?
A: Always thoroughly grease and flour your mini loaf pan. You can also use non-stick spray with flour.
Q: Can you make this into a full-sized loaf?
A: Yes, you can. Bake it in a standard loaf pan for 50-60 minutes, or until a skewer comes out clean.
Q: How do you know when bananas are ripe enough?
A: Bananas are ideal when their peels are covered in dark brown spots and they are soft to the touch.
Q: Can you add spices to these mini cake recipes?
A: Absolutely! A pinch of cinnamon or nutmeg pairs wonderfully with the banana flavor.
Q: Can you make these dairy-free?
A: Yes, this recipe is already dairy-free as it uses vegetable oil.