Pop these mini breads into your kids’ lunchbox for a sweet and filling snack to help get them through the day.
Ingredients
- Softened butter or nonstick cooking spray, for the pan
- 1 cup unbleached all-purpose flour
- ½ cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ½ cup toasted walnuts, chopped
- 2 large eggs
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 cup mashed bananas (2 to 3 medium)
- ¼ cup buttermilk
- ½ teaspoon pure vanilla extract
- ½ firm banana, sliced into 12 pieces
- ¼ cup simple syrup*
- 1 teaspoon lemon juice
*To make simple syrup, put equal parts water and sugar into a saucepan and bring to a boil, stirring occasionally until the sugar is dissolved. Chill before using. Store simple syrup in an airtight container in the refrigerator for up to a month.
Preparation
- Preheat the oven to 350°F with the rack in the middle position. Lightly coat the pan with softened butter or nonstick cooking spray. Reserve.
- Put the flours, baking soda, salt, cinnamon, and walnuts into a mixing bowl. Whisk to combine; reserve.
- Put the eggs and sugar into a separate mixing bowl. Whisk until well combined, and then slowly whisk in the oil. (Note: This can also be done with a hand or stand mixer). Continue whisking until the mixture lightens in color and becomes creamy. Add the mashed banana, buttermilk, and vanilla. Once fully mixed, add the dry ingredients and fold until just combined.
- Divide the batter evenly among the cups in the prepared pan. Top each with a banana slice.
- Combine the simple syrup and lemon juice. Brush the top of each banana slice with the lemon simple syrup.
- Bake in the preheated oven for 20 minutes, or until the tops of the breads spring back to the touch.
- Once removed from the oven, brush with additional lemon simple syrup. Cool in the pan for about 10 minutes before unmolding and serving.