Suzanne’s Mini Banana Bread Loaves (Applesauce Option)

This is the most delicious, moist banana bread you’ll ever taste and the mini loaves make a great gift for the Holiday’s or for parties!

One of my best friends, Caitlin Hitt shared this recipe with me. She is from Louisiana and Cajun’s are some of the best cooks in the world. No one comes together for food quite like Cajun’s. It is her Aunt Suzanne’s recipe.

3 Versions:

Being the amazing friend she is, she made three versions of this recipe for me!

• The traditional recipe
  • Calories: 202, Protein 3 g, Carbs 29 g, Fats 9 g, Fiber 1 g
• A version swapping out all the butter for unsweetened applesauce
  • Calories: 138, Protein 3 g, Carbs 30 g, Fats 1 g, Fiber 1 g
• A version using applesauce instead of butter and 1/2 whole wheat flour in place of 1/2 of the all-purpose flour.
  • Calories: 140, Protein 3 g, Carbs 30 g, Fats 1 g, Fiber 2 g

I loved the applesauce version just as much as the traditional version. I’m also a big fan of whole wheat flavor. The whole wheat version was a little drier but if you like the taste of whole wheat and the extra fiber you will really enjoy this version as well! Maybe adding a bit more banana or applesauce would help make it more moist.

Tip:

The mini loaves bake faster are easy for people to grab instead of having to slice a bread loaf.

Suzanne’s Mini Banana Bread Loaves

Recipe by Suzanne Inabet Course: BreadsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

202

kcal

Protein

3 g

Carbs

29 g

Fats

9 g

Fiber

1 g

Moist, delicious classic banana bread recipe that can be made traditionally or healthier.

Ingredients

• 3 over ripe bananas

• 1 stick of softened butter or 1/2 cup unsweetened apple sauce

• 2 eggs

• 1 1/4 cup all-purpose flour (or 2/3 cup all-purpose and 2/3 cup whole wheat flour)

• 3/4 cup of sugar

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon vanilla

Directions

• Preheat oven to 350.
• Puree the bananas with a mixer in a large bowl.
• Add the egg and butter or applesauce and mix well with a blender.
• Sift your dry ingredients together and slowly add to the wet mixture. Blend well.
• Spray your pan with non-stick spray and pour the batter into 12 muffin tins or a mini loaf pan or a mini square cake pan (what my friend does).
• Bake at 350* for 30 minutes or until a thin blade knife inserted 2-3 times comes out clean each time (crumbs are ok, but no wet batter).
• If you are baking this bread in a bread pan it will take longer to cook, about 50-60 minutes.

Notes

• Nutrition based on the traditional recipe