Mini Banana Breads

READY IN: 55mins
Recipe by Redsie

From Betty Crocker!

Top Review by Annacia

I didn't have any mini loaf pans so I made enough for 6 mini loaves and got 12 lovely muffins. This is a very tasty recipe that works beautifully. The bread rises very well and they are moist and satisfying. I skipped any nuts this time, used 1/2 the amount of fat ask for and made up the rest with applesauce. Soured skim milk served for the buttermilk. It's nice to sometimes be reminded just how good a basic recipe can be with out all the additions of spices, nuts, and chocolate chips can really be. Thanks for posting Reds :D. Made for Photo Tag.

Ingredients Nutrition


  1. Heat oven to 350°F
  2. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
  3. In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts.
  4. Divide batter evenly among pans, filling each with about 1/2 cup batter.
  5. Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes.
  6. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours.
  7. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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