Mini Nut & Chocolate Chip Banana Bread Loaves
Yields about 8 mini loaves. Adapted from Betty Crocker.
Prep time: 20 minutes
Cook time: About 35 minutes
Cool time: About 1 hour
Total time: 1 hour and 55 minutes
Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 organic eggs
- 1 1/2 cup mashed bananas (about 4 medium)
- 1 teaspoon vanilla bean paste
- 1/2 cup cream
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 cup chopped nuts (I used a mix of walnuts and almonds)
- 1/2 cup milk chocolate chips
- Vanilla bean glaze for garnish (see this recipe)
Directions:
- Preheat oven to 350 degrees F. Grease 8 mini Le Creuset coquettes (or mini loaf pans) with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, beat the butter, brown sugar and white sugar together until creamy. Add in the eggs, one at a time, beating well after each addition. Mix in the bananas, vanilla bean paste and cream.
- In another bowl, whisk the all purpose flour, whole wheat flour and baking soda together. Add the flour mixture to the banana mixture, beating well. Use a spatula to scrape the sides.
- Remove bowl from stand and mix in the nuts and chocolate chips.
- Pour the batter into the greased pans, smoothing over with the back of a spoon.
- Bake for about 35 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Let cool in pans for 5 minutes, then carefully remove. Place on a wire cooling rack and chill for another hour. Drizzle with vanilla bean glaze and serve with a few added nuts on top.
Nutritional information per serving (about 2 slices):
Calories: 115
Fat: 3.5 grams
Carbohydrates: 14 grams
Fiber: >1 gram
Protein: >1 gram
Weight Watchers Points: 2