[onlypaid]
by Chef Shannon Kuprewicz
Summary: Individual mini versions of the American breakfast/dessert/snack classic
Cooking time (duration): 30 minutes
Number of servings (yield): 12
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Ingredients
- 2 ½ cups all-purpose white flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt (don’t forget!)
- 2 cups mashed, very ripe bananas (about five medium, peeled and mashed with a fork)
- 2 cups vegetable oil
- 4 large eggs
- 3 Tablespoons banana liqueur (crème de banana, for example) – optional
- 1 cup chopped walnuts (or other type of nut, toasted or not) or dried fruit – optional
Instructions
- Preheat oven to 350
- Spray mini loaf pans with non-stick spray
- Sift together first four (dry) ingredients into a large bowl, making sure there are no lumps
- In a separate large bowl, mash bananas (making sure you have 2 cups)
- Add oil to bananas and stir well
- Add eggs one at a time to banana mix, blending in well before adding next egg
- Stir in banana liqueur (if using)
- Add chopped nuts or dried fruit (if using)
- Add wet ingredients to dry ingredients, stirring until well combined
- Using a spoon, fill each mini loaf pan about ¾ full, evenly distributing all the batter among the pans
- Bake mini loafs for 20-25 minutes, until a toothpick inserted in the middle of a loaf comes out clean (it’s a good idea to rotate your pans halfway through baking if your oven heats unevenly)
- Let loaves rest in pans for 10 minutes before turning them onto a cooling rack.
These mini loaves freeze beautifully, and are easily reheated in the microwave. For a dessert presentation, serve with a scoop of vanilla ice cream and chocolate sauce.
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