Mini Caramelized Banana Nut Bread

All of this (f)unemployment gives me plenty of time to not only apply for jobs, workout, and cook, but also to keep track of food holidays. Priorities, right? Today happens to be National Banana Bread Day so for Single Serving Sunday I made a mini loaf of banana bread. One small banana is all you need and it is first caramelized before being mashed and mixed into the batter along with some chopped walnuts. The richer flavors of this mini loaf produced by the caramelization may have you wishing for a full-sized one.

Mini Caramelized Banana Nut Bread

Two years ago: Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous

Three years ago: Homemade Tagalongs


Serves 2


1 small ripe banana, sliced

2 Tbsp unsalted butter

3 Tbsp brown sugar

1 egg white

1 tsp vanilla extract

1/2 cup flour

1/2 tsp baking soda

1/8 tsp cinnamon

Pinch of salt

2 Tbsp chopped walnuts (optional)


  1. Preheat oven to 350 degrees and grease a mini loaf pan (5×3-inches)* with nonstick cooking spray, set aside.
  2. Place butter in a medium skillet. Melt over medium-high heat. Add brown sugar and banana, and cook for 4 minutes, stirring occasionally.
  3. Remove from heat. Cool 10 minutes.
  4. Transfer cooled banana mixture to a medium bowl. Using an electric mixer on medium speed, beat until smooth. Add egg white and vanilla extract and beat until incorporated.
  5. In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the flour mixture to the banana mixture and mix just until combined. Fold in walnuts, if desired.
  6. Transfer batter to prepared pan. Bake 30-35 minutes, or until a pick inserted into the center comes out with moist crumbs.
  7. Cool bread in pan on a wire rack for 5 minutes. Then, remove bread from pan to a wire rack to cool completely.

* Or make 3 regular sized muffins, baking for 20-25 minutes.

Source: Adapted from In Katrina’s Kitchen and Bake or Break.


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