SMALL BREAD TIN RECIPES

Name: Mini Banana Nut Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: 3 tablespoons shortening; 1/3 cup sugar; 1 large egg; 1/4 teaspoon vanilla extract; 2/3 cup all-purpose flour; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup mashed ripe banana (about 1 large); 3 tablespoons chopped walnuts

MINI BANANA NUT BREAD RECIPE: HOW TO MAKE IT

Mini Banana Nut Bread Recipe: How to Make It image

“This recipe won several blue ribbons at our county and Nebraska State Fairs,” writes Anna Marie Moore from Aurora, Nebraska. “It’s especially wonderful with black walnuts.” TIP: Since this bread freezes so well, why not double the recipe and keep a loaf on hand for guests or a quick gift?

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons shortening
1/3 cup sugar
1 large egg
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mashed ripe banana (about 1 large)
3 tablespoons chopped walnuts

Steps:

In a small bowl, cream shortening and sugar. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with banana. Fold in walnuts. , Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 151 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 85mg sodium, CarbohydrateContent 20g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

MINI ZUCCHINI BREAD RECIPE: HOW TO MAKE IT

Mini Zucchini Bread Recipe: How to Make It image

This old family recipe came from my grandmother. I've made this bread many times and have given it as gifts for Christmas. The molasses makes it darker than most zucchini breads but gives it a rich flavor. -Ruth Lear, Bradenton, Florida

Provided by Taste of Home

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2 loaves (6 slices each).

Number Of Ingredients 12

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 large eggs
1 cup shredded zucchini
3/4 cup sugar
1/2 cup canola oil
1-1/2 teaspoons molasses
1-1/2 teaspoons vanilla extract
1/2 cup chopped pecans

Steps:

In a large bowl, combine the flour, baking powder, salt, cinnamon and baking soda. In a small bowl, whisk the eggs, zucchini, sugar, oil, molasses and vanilla. Stir into dry ingredients just until moistened. Fold in nuts., Transfer to two greased and floured 5x3-3/4x2-in. loaf pans. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.

Nutrition Facts : Calories 239 calories, FatContent 14g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 171mg sodium, CarbohydrateContent 26g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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