I don't think I'm the only one out there that is happy to see over ripe bananas on the counter because I know they are perfect for making banana bread. Thing is, in my house they usually don't make it to that point. We go through a lot of bananas around here. So the other day when I woke up and saw 5 brown bananas just sitting there begging to be made into bread I was pretty darn excited. Plus I have these cute mini bread pans that I hardly ever get to use.
Mini Banana Breads (some with chocolate chips, others with walnuts)
adapted from Mom's Big Book of Baking
Nonstick cooking spray
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
3 very ripe bananas (about 1 1/2 cups)
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup mini chocolate chips
1. Preheat the oven to 350 degrees. Coat the inside of a loaf pan (or the mini loaf pans) with cooking spray.
2. Combine the flours, baking powder, and salt in a medium mixing bowl.
3. Combine the butter and sugars in a large bowl. With an electric mixer, on medium-high speed, cream them together until fluffy, 2 to 3 minutes. Add the eggs, bananas, and vanilla and beat until smooth. With a wooden spoon, stir in the flour mixture until just combined. This is where I divide the batter in half, mix half with the walnuts and the other half with the mini chocolate chips. You could combine it all together and make walnut, chocolate chip banana bread, or leave out one and double the other. Its really up to you.
4. Scrape the batter into the prepared pan(s). Bake the loaf until it is golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the bread cool in the pan for about 5 minutes, inver it onto a wire rack, and then turn it right side up on the rack to cool completely.