Dorene’s Banana Bread

Servings: 24 mini muffins
Printable version

Ingredients:

• 1¼ c. white flour
• ½ c. whole wheat flour
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 egg
• ½ c. sugar
• ¼ c. canola oil
• 1½ c. mashed bananas
• 1 tsp. vanilla extract

Directions:

1. Preheat oven to 325-degrees.
2. Combine the first four ingredients, mix well.
3. In a separate bowl, combine sugar, oil and egg. Blend at medium speed for 2-minutes. Add vanilla and banana; blend until mixed. There should not be any large chunks of banana left.
4. Prepare the mini-muffin tins by spraying each hole with a shot of baking spray.
5. Gently fold the wet and dry ingredients together just until the dry ingredients are moistened (no dry pockets left). (Don’t over-mix. Over-mixing makes the final product tough and full of tunnels.)
6. Bake for about 12-minutes.  A toothpick should come out clean when done. Ovens vary, so you may need to adjust the time and temperature to what works for you.

Nutrition:  (Serving size: 1 mini-muffin)
calories: 82         protein: 1.4g          total carbohydrate: 13.9g      total fat: 2.6g
sugars: 6.2g       sodium: 80mg       dietary fiber: 0.8g              saturated fat: 0.3g

NOTE: If you only have regular size cupcake/muffin tins this recipe will make 12 regular size muffins, 164-calories each (and the cooking time will be about 24-minutes).