It has been a while since I made a quick bread. How did that happen? So this weekend, I did just that. I made a mini banana bread.
It was soft, moist, and yummy. A 5x3 loaf, perfect for snacking. If you've not done banana nut bread before a couple of key points to note. Your bananas should be overripe, and toast your nuts. I used walnuts, pecans work well too. With that, this one-bowl quick bread is mixed and baked in under an hour. Unfortunately, you do have to wait 25 minutes afterwards before indulging.
The recipe I used for this mini loaf was from America's Test Kitchen's Baking for Two. I love how this book includes pan swap information. Four muffins or four 4-ounce ramekins are suggested. There are even air fryer instructions. I might give that a try next time.
Do you find banana bread a bit boring? Maybe add some bittersweet chocolate grated into the flour mixture.
Tastes great on its own or with a smear of butter.
