Small Loaf Pan Banana Bread is my extremely creative name for this banana bread recipe made in small loaf pans. To be exact, 3×5 inch pans. There is also such thing as a mini loaf pan that’s even smaller, but I like the 3×5 inch. They are a good compromise in terms of size. Most recipes will give you 3 loaves, so you get one for yourself and two to share.Jump to Recipe
Other Favorite Banana Bread Recipes
As for this recipe, I almost didn’t try because I have too many banana bread recipes. In the end I did try it, and it’s going on my list of number one, best-ever, ultimate, favorite banana bread recipes.
If you’re wondering what the others are, the list includes Best Ever, Sour Cream and High Rising.Those are the current favorites, but I like this one a little better for several reasons. Plus it worked really well in my new 3 piece mini loaf pan set.
Small Loaf Pan Banana Bread Notes
What I love about this recipe is how pretty the loaves are. They are dark brown and have slightly domed tops. They’re not overly or under sweet (in my opinion) and have a moist but not mushy texture.
I’m glad I tried this one even though I’m embarrassed by how many different banana breads I have on this blog. Next time I make it I’ll add nuts and post another photo.
Instant Pot Banana Bread
Update! This recipe works well in the Instant Pot. To make it, you’ll need a 7 inch springform with 3 inch high sides. Follow the instructions for Small Loaf Pan Banana Bread as written, but pour batter into the springform. Put 1 1/2 cups of boiling water in a 6 quart Instant Pot. Lower the springform into the pot, then cover and set sealing vent to the center. Set time for 55 minutes. Let cook for 55 minutes, then let sit for 20 minutes before releasing valve. Remove from Instant Pot and let cool. Remove wall of pan.
Small Loaf Pan Banana Bread
- Small Loaf Pans or Mini Loaf Pans
- 1 1/2 cups all-purpose flour (200 grams)
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon plus a pinch of salt or 3/4 if using Diamond or other fine kosher
- 4 tablespoons unsalted butter very much soft but not melted
- 1 cup packed dark brown sugar (200 grams)
- 1/3 cup sour cream or Greek yogurt
- 2 large eggs, lightly beaten with a fork in separate bowl
- 1/2 teaspoon vanilla extract
- 3-4 large very ripe bananas (weight should be 12 oz), mashed (340 grams)
- 1/2 cup chopped walnuts optional
- Preheat oven to 350°. Grease 3 small (3×5 inch) loaf pans and line with strips of parchment if desired.
- Whisk together flour, baking soda and salt; set aside.
- In a mixing bowl, using a big spoon or a heavy duty scraper, stir the butter, sugar and sour cream until well blended. Stir in the beaten egg and the vanilla.
- Add the mashed bananas and stir until blended, then add the flour mixture and stir until blended. Stir in nuts (if using).
- Divide the batter among the loaf pans and set on a rimmed baking sheet.
- Bake for 42-45 minutes or until the internal temperature of the bread (you can poke a meat thermometer in it) is around 200 or slightly over.
- Makes 3 loaves and each loaf serves about 4 people.