These light and fluffy little banana bread squares are great for breakfast, to pack in a lunchbox, or as a snack anytime of the day!
I think I have a problem with bananas. I buy a bunch each shopping trip just so I can let them sit on the counter all week and start to turn brown. You know, because brown bananas mean I can make stuff. Lots of good stuff.
I've made many versions of banana bread, from oatmeal banana bread to caramelized banana bread to whole wheat strawberry banana bread, I haven't met one that I didn't like. And my kids are the same way. They love it when mom makes banana bread. And the smell in the house while it's baking? It's like no other!
I was looking for something the other day in my buffet and happened to come across this cute little Wilton 12 cavity square pan. I think I've had the thing for three years and somehow I've never used it. I bought it with the intention of making brownie squares or cornbread, but it didn't happen. I had a few bananas on the counter and thought to myself, why not? These would make cute little banana squares. They are perfect for breakfast because they are easy and portable, awesome in a lunch box, and delicious as a snack anytime of the day with a glass of cold milk.
If you don't have a little square pan like this, no worries! This batter is perfect for making mini muffins or mini loaves of bread. The mini muffins won't cook quite as long and the loaves may need a bit longer, so just monitor the oven carefully!
Mini Banana Bread Squares
Author: Sarah Bates | The Chef Next Door
Makes 12 squares
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2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3 mashed bananas
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup canola oil
Preheat the oven to 350 degrees. Spray a 12-cavity square baking pan with non-stick cooking spray and set aside. (Alternately, you can use a mini loaf pan or a mini muffin pan)
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a medium bowl combine the eggs, banana, sugars, and oil. Add the wet ingredients to the dry ingredients all at once and mix well. (Batter may still be lumpy)
Spoon the batter into the prepared pan and bake for approximately 30 minutes, or until the tops are slightly brown and spring back when lightly touched. (Baking times may differ depending on the size of the pan used, so keep a close eye on it!)
Cool in the pan on a wire rack for 15 minutes, then remove from the pan and finish cooling completely on the rack. Any leftovers can be stored in an airtight container.