I’ve been going small lately. After years of resizing recipes upwards of 50+ servings, this is clearly a novel situation.
Baking small may be a new world for me, but it is far more efficient and less energy wasteful, thanks to my recent purchase of a mini convection oven that is big enough to hold a 9” pizza (just sayin’).
Turns out, the new Black and Decker countertop oven is ideal for tasks like baking two petite loaves of banana bread―yielding a sweet gift in hand for a lucky friend and a perfect quality control loaf for moi.
I felt like a kid again playing with an Easy-Bake toy oven. In the same spirit, I kept it simple by using a basic quick bread recipe that requires no special tools.
As with most quick breads, the dry and wet ingredients are combined separately then quickly mixed together. However, I did change up the oil by substituting half melted coconut oil; a very nice touch. For a sparkling flourish I sprinkled the tops with a dusting of Demerara sugar. Kid’s play, for sure.
Panibois wooden molds are a handy solution for dressing up those spur of the moment acts of kindness. Technobake offers a full line with all sorts of sizes and shapes. They are so attractive I keep an extra woven tray on my desk to hold daily action items. Even better news, you bake right in the molds, since each includes a paper liner for added protection.
Come to think of it, it’s time to re-order, holiday gift giving is coming up fast…
Petite Banana Bread
Makes two 5×3” loaves
1 cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground nutmeg
¼ tsp salt
1 cup mashed ripe bananas (about 2 medium/large)
1 large egg
4 Tbsp vegetable oil (part melted coconut oil is nice)
1/2 cup heaping, packed brown sugar
1 ½ tsp vanilla extract
- Preheat oven to 350 degrees. If using metal pans, spray with baking spray and line bottoms with parchment.
- In large mixing bowl, combine dry ingredients through salt and whisk to blend.
- In medium bowl, mash banana, whisk in egg, then the oil; add the brown sugar and whisk until smooth. Stir in the vanilla.
- Stir the banana mixture into the dry ingredients just to combine. Spread into two 5×3” loaf pans. Sprinkle with Demerara sugar if desired.
- Bake for 45-50 minutes, or until the loaves begin to shrink away from edges of pan, are nicely browned, and the centers are dry when tested. (Since these brown quickly, I reduced the heat to 340 degrees half way through to insure they were thoroughly baked). Let cool for 10 minutes on rack, turn out of pan and cool to room temperature. Yield: two 5×3” loaves.