I cannot believe that I have yet to share this recipe with you since it is truly a KatTreats classic. Back when the Chief Geek and I were roommates in our early twenties, this was probably the most frequently baked recipe in our apartment. Later, when I would visit from grad school, we joked that making banana bread was my room and board for my stay. This recipe’s origin’s, however, go all the way back to an elementary school cookbook my Mom helped put together for a PTA fundraiser.
My Mom would make this recipe quite often when we had bananas that ripened too quickly. I was always hopeful when the bananas started getting really brown that she might bake some for us. Mom made hers in a loaf pan, but somehow I have never had as much success with that size as she has. Sometimes she would put in raisins, or sprinkle wheat germ or cinnamon sugar on top. It was such a treat.
Once I had access to a mini bundt pan, this recipe really became my own. What I love about using the mini Bundt is that, not only are they adorable, but also you get little crispy bits encasing a moist bread. The mini Bundts also make a nice presentation. Most often we have these with coffee as breakfast. I have also made them in a mini muffin pan as an appetizer while guests arrive for brunch. They would make a great dessert as well, either on their own, with chocolate chips baked in, or with ice cream and salted caramel sauce. If you like banana bread, I can almost guarantee you’ll like this recipe.
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 eggs
- ¾ cup mashed ripe banana
- 1¼ cup sifted all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Preheat oven to 350 degrees.
- Grease and flour mini Bundt pan (or use baking spray).
- Cream butter and sugar until fluffy.
- Add eggs one at a time, beating well after each.
- Stir in banana.
- Sift dry ingredients into banana mixture.
- Mix until dry ingredients just incorporate.
- Spoon into pan.
- Bake at 350 degrees for 20-25 minutes.