Banana Bread Flight

Not operated by Boeing

We all heard of cocktail flights, but what about a banana bread flight? This week I decided to do something different with my usual banana bread and added a variety of mix-ins, so each day would have a unique flavor experience for each day of the week. From carrots and pistachios to chocolate chips and PB&J, each mini loaf has something special. My personal favorite is the carrot banana bread.

This go-to banana bread recipe is super simple and delicious. Feel free to keep it classic or add your favorite toppings and mix-ins to make it your own.

• Bananas: The riper, the better! If your bananas aren’t quite ready, pop them in a paper bag for a day or two to speed up the ripening process. Storing the bananas in a paper bag traps the fruit’s ethylene gas, which expedites the ripening process.

• All-purpose flour: Spoon and level the flour to avoid packing too much into your measuring cup.

• Softened butter: Room temperature butter is key for creaming with sugar, which creates a light and fluffy texture.  

• Don’t overmix: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense and tough texture

• Flavor enhancement: Add a pinch of nutmeg, ginger, or cardamom for a warm aromatic twist.

• Crispy top: For a crispy, caramelized top, sprinkle some sugar on top before baking

• Storage: Wrap the banana mini loaves in plastic wrap and place in fridge to keep fresh for up to 3-4 days.

• Troubleshooting:

• Sinking in the middle: This might mean the bread is underbaked or the oven temperature was too high, causing the outside to set before the inside was fully cooked.

Banana Flight Toppings:

Depending on the topping, you can either mix them into the batter or sprinkle them on top of each mini loaf. Here’s what I used for my banana bread flight:

• Peanut Butter & Jelly: Pipe peanut butter and jelly on top of the batter using pastry bags.

• Pistachio: Mix pistachio butter into the batter and top with chopped pistachios.

• Carrot: Fold shredded carrots into the batter and sprinkle with brown sugar for a carrot cake-like twist.

• Nuts: Mix chopped pecans and walnuts into the batter and sprinkle some on top.

• Chocolate Chips: Fold mini chocolate chips into the batter and sprinkle some on top.

• Blueberry: Gently fold blueberries into the batter for a burst of fruity flavor.

Recipe:

Ingredients:

• 3 ripe bananas

• ½ cup unsalted butter, room temp

• ¾ cup sugar

• 2 eggs

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp cinnamon

• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your mini loaf pans.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. Mash the bananas with a fork until they reach a chunky applesauce consistency. Add to the butter mixture along with the eggs, one at a time, mixing until combined.

4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the vanilla extract.

6. Divide the batter into separate bowls if you’re adding different mix-ins. Add your desired toppings or mix-ins.

7. Scoop the batter into the prepared mini loaf pans. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the banana bread cool in the pans for 20 minutes before transferring to a wire rack to cool completely.

Let me know if you make it!