I received these adorable mini bread pans from my mom for Christmas and have been anxiously waiting for my bananas to ripen up so I could bake some banana bread. My snow day yesterday was the perfect day for whipping up this delicious and moist banana bread. I love these little bread pans, because it's the perfect size to give as a gift to someone and they bake and clean up wonderfully! Plus, mini bread loaves are so much cuter. : )
Now onto the banana bread! It's a recipe that my mom has used for many years from our old church cookbook. It's delicious for breakfast or dessert, especially if you add some chocolate chips, which I did to one of the bread loaves. That's the other great thing about these mini-loaf pans. You can put something different in each loaf, one with chocolate, one with nuts, and one just plain to please everyone in your family or all of your friends.
1 cup sugar
1/2 cup butter
1 1/2 cup sifted flour
1/2 tsp. salt
1/2 cup buttermilk
1 tsp. baking soda
1 cup mashed bananas
chopped pecans/walnuts (optional)
chocolate chips (optional)
Cream sugar and butter. Beat in eggs. Stir in the sifted flour and salt and mix well. Combine buttermilk and baking soda in a small bowl and then add to the batter. Stir in bananas and nuts/chocolate chips if using. Pour into greased and floured 5x9 inch loaf pan or 3 mini-loaf pans. For one, 5x9 inch loaf, bake at 350 for 1 hour or until toothpick inserted in center comes out clean. For 3 mini-loaf pans, bake at 350 for about 40 minutes or until toothpick inserted in center comes out clean. Let the loaf cool completely before removing from the pan.