As you may have read on my about page, (or maybe you just noticed a trend in all of my posts) I’m not a very big baker.
The main reason I cook more than I bake is the flexibility — you can always add a little more of this or that, change up an ingredient, make substitutions, etc and still end up with something delicious. Baking, on the other hand, is more of a science and if you mess up a base ingredient, you have to just start all over (or eat something not too tasty…I’m not the only one that’s mistaken the salt for the sugar before am I?)
With all that said, I do still enjoy baking from time to time and this banana bread is one of my go-to recipes. Of course I need a little freedom, so I made mini variations based on the recipe by adding chocolate chips to one loaf and taking out the walnuts in the other.
The recipe itself comes from Flour Bakery in Boston and it’s amazing! The banana bread comes out really moist and balances just the right level of sweetness.
This is the part where I strayed a bit from the recipe. I’m a girl who loves variety so I decided to break out the big loaf into three smaller loaves.
I made plain (just straight up bananers), walnut (which aligns with the recipe), and chocolate chip (um yum!). Another great idea I just thought of would be to add peanut butter morsels as an ingredient for one as well…I now regret not having any readily available when I was baking – argh!
The nice thing about making three smaller loaves is that the cooking time is shorter. Rather than 45 minutes to an hour of baking, these little guys are only in the oven for about 30 minutes.
Banana bread is great for dessert, but also a good option for breakfast! If you want to try this banana bread for yourself, here’s the recipe.
Lastly, if you’re interested in breaking off and making your own mini-variations like I did, there are some notes for tweaking below.
*Tweaks for 3 Small Loaves
- Distribute bread batter evenly among 3-mini loaf pans lined with parchment paper
- Add ¼ cup of favorite ingredient (i.e. walnuts, chocolate chips, peanut butter morsels, etc) to each loaf pan — or none at all if you’d like plain
- Bake in oven for 30-35 minutes, until toothpick can be inserted in center of loaf and come out clean