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.
Aunt Suzanne’s Original Recipe 
Suzanne Inabet
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.
Substitute applesauce for the butter. 
You can use whole wheat flour in place of 1/2 of the all-purpose flour. 
The 1/2 whole wheat loaves. Delicious but not as moist. 
Puree the over ripe bananas 
Sifting the dry ingredients. 
Dry ingredients sifted together.
Suzanne’s Mini Banana Bread Loaves
Course: BreadsCuisine: AmericanDifficulty: Easy12
servings10
minutes30
minutes202
kcal3 g
29 g
9 g
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
