MINI BREAD PAN RECIPES

Steps:

• Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
• In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
• Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.In a large bowl, combine the bananas, oil, milk, eggs, and vanilla, and mix well. Stir together flour, 1 cup (250 mL) of the sugar, baking soda, and salt in a small bowl. Add the dry ingredients to the wet ingredients and stir just until moistened.Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan. Stir together the remaining 1 tbsp (15 mL) of sugar and cinnamon and add to the Powdered Sugar Shaker. Sprinkle the cinnamon sugar mixture evenly over the batter.Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.