Banana Bread

I don’t know what it is about this quarantine, but everyone seems to be making Banana Bread. I have seen recipes everywhere, and here I am jumping on that bandwagon. With the kids around all day, I made mini loaves this time so they can quickly grab a bite and head back to their school work.

Making the mini version lets you customize them. I love chopped walnuts on the top. They get toasty and lovely when the bread bakes. The kids won’t touch it that way though. They prefer chocolate chips, which I just can’t do! This week I made 8 mini Banana Bread loaves, 4 with chocolate chips, 2 with walnuts and 2 plain.

I always make this is my KitchenAid Stand Mixer. It’s over 10 years old and it’s seen this recipe a few times in it’s lifetime! Just a regular mixing bowl would work but you’d want to break the banana up before adding it to the bowl. I like the glass bowl attachment for the mixer, it makes getting the batter into the mini loaf pan easy.

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I am a recent convert to the USA Pan bakeware. This is the mini loaf pan that I used for this recipe. It’s has a little heft to it and holds the heat well for an even bake.

If you have one or two bananas that are just at the point of being overripe you can freeze them in a Ziploc bag until you’re ready to make banana bread. I’ve both peeled them and left them peeled when freezing. I prefer them pre-peeled, but you have to add them to the batter while still somewhat frozen otherwise you end up with a weird wet soggy banana mess.