Are you ready to indulge in a guilt-free treat that’s bursting with flavor? Say hello to our Skinny Mini Banana Bread! Perfectly moist and delightfully sweet, this recipe is not only a healthier alternative but also a quick and easy way to satisfy your cravings. With just 15 minutes of prep time and a heavenly aroma wafting through your kitchen in under 40 minutes, you’ll be amazed at how simple it is to whip up six adorable mini loaves. Whether you’re looking for a nutritious breakfast option or a snack to share with friends, this banana bread will have everyone asking for seconds. Don’t miss out on this deliciously wholesome recipe—let’s get baking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 mini loaves
Ingredients
- 1 cup mashed ripe bananas
- 1/4 cup honey
- 1/4 cup applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 6-cavity mini loaf pan with cooking spray or line with parchment paper.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth and no large chunks remain.
- Add honey, applesauce, egg, and vanilla extract to the mashed bananas. Whisk these wet ingredients together until well combined and smooth.
- In a separate bowl, sift together whole wheat flour, baking soda, and salt. This helps prevent lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Divide the batter evenly among the 6 mini loaf cavities, filling each about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Remove from the oven and let the mini loaves cool in the pan for 10 minutes.
- Carefully transfer the loaves to a wire rack to cool completely before serving.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter your bread will be. Look for bananas with lots of brown spots for the best flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture.
- Customize Your Loaves: Feel free to add in your favorite mix-ins like walnuts, chocolate chips, or dried fruits for an extra flavor boost!
- Check for Doneness: Ovens can vary, so start checking your mini loaves at the 22-minute mark. A toothpick inserted in the center should come out clean.
- Cool Properly: Allow the loaves to cool in the pan for 10 minutes before transferring them to a wire rack. This helps them maintain their shape and prevents sticking.
- Storage Tips: Store your mini loaves in an airtight container at room temperature for up to 3 days, or refrigerate them for a week to keep them fresh.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
