It’s the end of August already and once we start September, we can officially said that fall is coming up and then the cold and dark season of winter.. boohooo…. But no need to get all depressive YET because the season of fall bring us a TON of tasty goodies and between you and me, it’s my favorite season.
To celebrate the end of the summer and the beginning of fall, I decided to be make 3 mini loaf of delicious banana bread with 2 of my favorite spices; cinnamon and nutmeg. I don’t know about you but I like to eat my bread warm with a bit of butter… I know it’s not the healthiest way but it’s so worth it!! Hope you enjoy this recipe and happy baking!
– INGREDIENTS –
2 cup of flour
1 + 1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
2-3 teaspoons of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of grounded ginger
1/4 teaspoon of salt
1 + 2/3 cup of mashed bananas (approx. 3 big one)
3 tablespoons of coconut oil
1/2 cup of sugar
1/2 cup of finely chopped walnuts
1- Grease and flour 3 cavities of your mini loaf pan. I’m using the Fat Dadios Anodized Aluminium mini loaf pan. Since my pan is anodized, I had to pre-heat my oven at 325 because the heat will be distribute more evenly and it will get hotter in the oven than regular type of pans. If you are using a regular non stick or glass pan, pre-heat at 350.
2- Mix the first 7 ingredients together and reserve. In another mixing bowl, mix together all the rest of the ingredients starting by the coconut oil and sugar till you get a soft paste, then add the lightly beaten eggs and the rest of the ingredients.
3- Add the wet mixture to the dry mix and stir well to end up with a smooth paste. Fill up the 3 cavities of the pan and bake for 30-40 minutes or till a toothpick come out clean. (Mine took a full 40minutes)
4- Let stand for 10 minutes before removing your loafs from the pan. Then let cool down a bit more on a cooling rack before cutting 🙂