Our favorite way to have this banana bread is as mini-muffins.  They are less messy than regular size muffins (Yeah!) and easier to pack in lunch boxes than bread slices.  



  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs 
  • 1 Tablesoppn vanilla extract
  • 4 very ripe bananas
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Pre-heat oven to 350 degrees F (175 degrees C). Prepare mini muffin tins with liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.  If you are using the the KitchenAid mixer, use the paddle attachment.  
  3. Stir in the eggs, one at a time, beathing well with each addition.
  4. Stir in the vanilla and banana.
  5.  In a separate bowl, sift the flour, baking powder and salt.  If you don't have a sifter, whisk them together with a hand wisk.  It will give you the same airation.
  6. Combine the wet and dry mixtures together until just mixed.  
  7. Place batter in the prepared mini tins.
  8. Bake for 13 minutes or until firm to the touch and golden brown.

Makes 3 1/2 dozen mini muffins. Each muffin is about 76 calories

If baking a 9x5 loaf, bake for 50 minutes.