Do you have a bunch of monkey's at your house who love bananas? Do you ever find that some of them turn brown and speckled before they get eaten?

Solution: Make some delicious banana bread! These bananas ↑ are perfect for banana bread!

 

1 c. granulated sugar

2 T butter

1 egg {beaten}

2 bananas {mashed}

2 T sour cream {or milk}

2 c. flour

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 c. granulate sugar

2 bananas {mashed}

2 c. flour

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

*The sour cream makes all the difference between ordinary banana bread and moist banana bread!

I use egg replacer and Tofutti sour cream in my mix as substitutes. I also use Nucoa {not pictured} as a butter sub. I keep my egg replacer in a container labeled with the directions for what to mix to make 1 egg.

Cream sugar and butter together. Add egg, bananas, and sour cream; mix well. Sift flour, salt, baking soda, and baking powder together. Stir into banana mixture. Pour into prepared loaf pan. Bake for about 50 min. at 375ºF {or until an inserted toothpick comes out clean}.

I have this mini loaf pan {by Wilton} that I use to make my banana bread. Each mini loaf is perfect for one person! It is about 1-1/2 the size of a regular cupcake. PLUS... they are just so cute!

My mini loaf pan holds the perfect amount for this mix. One mix, makes 8 mini loaves, 1 large loaf, or 12 muffins. Sometimes I use my mini muffin pan too... because the bite size muffins are good for on-the-go!

I cook my mini loaves for 20-25 minutes. Muffins, usually 18-20 minutes. But always check with a toothpick to make sure they are cooked through!

YUMMY! Enjoy!!

*I have always loved eating my banana bread with a little bit of cream cheese spread on top. If you haven't tried it... try it! You will never eat plain banana bread again!