A few people have emailed saying they’re recovering from the holidays and aren’t doing much baking this month. I wish I was in that category, but every time I walk through the kitchen I’m compelled to pull out the ingredients and make something. Dinner? No. Sweets and treats? Yes! So I’m trying to find slightly healthier or more wholesome recipes or ideas, and banana bread baked in a mini bar pan is the latest. Hopefully someone out there will find this recipe useful. It has very little fat, and the mini bar cookie pan keeps portion control in check.
If you didn’t get bar mini pan for Christmas, I recommend treating yourself to one for Valentine’s Day. They must be all the rage because I’ve been seeing a lot of square cookies and perfectly portioned brownies.
- 1 1/2 large bananas, whole (very ripe)
- 1/3 cup granulated sugar or sweetener equivalent
- 1 large egg
- 1 1/2 teaspoons vanilla
- 2 teaspoons grapeseed oil or canola oil
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 7/8 cup (4 ounces) all-purpose, Ultragrain or white whole wheat flour
- 3 tablespoons buttermilk or milk mixed with 1/2 tsp. lemon juice
- Preheat the oven to 325 degrees F. Spray a 12 indentation mini bar pan with flour-added baking spray.
- In a large mixing bowl, mash the banana with a hand-held electric mixer or a spoon (depending on ripe it is). Beat in the sugar and the egg and continue beating until smooth.
- Beat in the vanilla and oil, then beat in the baking powder, baking soda and salt.
- By hand, stir in the flour, then stir in the milk.
- Divide the batter equally among all 12 indentations and bake on center rack for about 25 minutes or until golden.
- Let cool for 10 minutes, then carefully remove from the pan.