These miniature banana bread loaves with their sweet glaze seemed like a great idea when I considered the two ingredients that I have in abundance: frozen, over-ripe bananas and powdered sugar. I have so many frozen bananas because It took me six months to learn that my husband and I don’t eat 5 a week! Every time I would put the soggy speckled things in the freezer, I’d cheerfully say “These would be great for banana bread!” Well, this is the first time since we’ve been married that I’ve made anything with those frozen bananas. As for the powdered sugar, that was just a misjudgment on my part when I made cupcakes for a dear friend’s wedding. The end result is quite delicious! Also, cute. Isn’t anything miniature just cuter?
First, I preheated the oven and greased/floured the pan.
Then, I mixed all the dry ingredients together. I love freshly grated nutmeg, and I love how little you need to enhance the flavor.
Now for the wet ingredients! Here’s an odd fact. A few weeks ago I bought a dozen jumbo eggs and there were NINE double yolkers. NINE! How did they all end up in one carton? Anyway, these were just ordinary eggs.
I’ve noticed it’s almost always easier to add dry ingredients to wet, instead of the other way around. The flour doesn’t stick to the sides of the bowl as much.
Cute! Cute miniature things…
So, the lighting was moving all around our apartment when I was baking these and taking pictures. We only have one big window downstairs in the living room, so I have to follow the light. The last photos I took of the finished product were shot on the stairs. It worked out nicely because I could get good vantage points from the steps above. However, I turned my back for a second and turned around to see the cat licking all the glaze off of one of the loaves! Don’t worry it was after the picture was taken.
Adapted from Baking Illustrated.
- 2 cups all purpose flour
- ¾ cup sugar
- 1 tsp cinnamon
- ¾ tsp baking soda
- ½ tsp salt
- ¼ tsp fresh ground nutmeg
- 3 large ripe bananas
- ¼ cup plain yogurt
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 11/4 cup confectioner's sugar
- ¼ cup + 2 tbl maple syrup
- 1 cup toasted walnuts, chopped fine
- 2 tbl half & half
- ½ tsp salt
- Preheat oven to 350.
- Grease and flour miniature loaf pan.
- Mix together flour, sugar, cinnamon, baking soda, salt, and nutmeg.
- In a separate bowl, mix together banana, yogurt, eggs, butter, and vanilla extract.
- Pour flour mixture into banana mixture and combine. Be careful not to over mix.
- Fill each loaf compartment ¾ of the way full.
- Bake for 20-25 minutes until loaves are golden brown and tops are set.
- Cool for at least 15 minutes on a cooling rack before applying glaze.
- For the glaze, add maple syrup to confectioner's sugar and whisk until combined.
- Slowly whisk in half & half.
- Right before half & half is fully incorporated, add toasted walnuts and combine.
- Place partially cooled banana loaves on cooling rack over parchment paper.
- Spoon glaze over loaves and allow glaze to thicken and set before serving.