Vegetarian • Peanut free • 1hr prep & baking time
We had 2 bananas lying around in the kitchen that were really overripe so I thought I’d make a small batch of banana bread instead. I love storing food in jars so I baked these using a cupcake molder instead of a loaf pan (thus, “banana bread bites”). Since we only had a small amount of bananas, I used some leftover sour cream as a substitute. I’ve included the actual amount of bananas that would be needed for this recipe, if there was no need for a substitution. This recipe yields about 11 pieces of delicious, moist banana bread bites. **Finished it all in two days. Lol. ♡
Ingredients
- 1 cup all purpose flour
- ½ tsp baking soda
- ⅛ tsp salt
- ¼ cup brown sugar
- ¼ cup butter
- 2 overripe bananas
- 1 egg
- ½ tbsp vanilla extract
- ¼ cup sour cream**
If I didn’t substitute sour cream, I’d use:
- 1 1/4 cups of mashed bananas
Vegan option:
- 1/4 margarine instead of butter
- 1/4 cup of mashed bananas instead of egg. Can also use ground flax seed+water mixture
Steps
- Preheat the oven to 350°F
- Mash the bananas in a bowl and set aside
- Mix the flour, baking soda and salt. Set aside
- Mix the brown sugar and butter until smooth. Some people like to work with room temp butter. For this one, I just melted it in the microwave and waited for it to cool down. It worked just as fine. Then, add in the egg, bananas, vanilla and sour cream
- Add in the flour+baking soda+salt mixture and mix well
- Pour the banana bread batter into silicone cupcake molders/pan, instead of a loaf pan
- Bake in the oven for 20-25 mins. Make sure to do a toothpick check just to make sure. And enjoy!
KitchenBar Recipes 
A fun post the banana bread bites sound delicious… love the addition of sour cream 🙂
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