Squares of reduced fat banana bread made in a mini bar cookie pan
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12
Calories 81kcal
Author Cookie Madness
Ingredients
1 ½largebananaswhole (very ripe)
⅓cupgranulated sugar or sweetener equivalent(70 grams)
1largeegg
1 ½teaspoonsvanilla
2teaspoonsgrapeseed oil or canola oil
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
⅞cupall-purpose flour(110 grams)
3tablespoonsbuttermilk or milk mixed with ½ tsp. lemon juice
Instructions
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.