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Dorene’s Banana Bread

24 mini muffins
Printable version


  • 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


  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)
: 82         protein: 1.4g          total carbohydrate: 13.9g      total fat: 2.6g
: 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).