I love baking with bananas specially for their binding properties. With Mango season setting in, I’ve been getting large trays of mangoes that get first preference and the poor bananas are left to go brown unattended on the side. Even though most of my kitchen consists of multitasking tools, cooking and bakeware, last year I gave in to the festival sales and bought a mini loaf pan. I’ve been looking for different things to bake in my pan like this Sfouf recipe. Banana bread mini loaves are a great way to portion control and get the perfect crisp brown edges that everyone loves! Great for school lunch boxes too, as they contain no nuts and are oil free meaning no messy fingers.
Wholemeal Banana Bread Mini Loaf
(Vegan, oil-free, nut-free & sugar-free.
Made easily under 1 hour with everyday ingredients.)
Mashed Over Ripe Bananas – 2 cups
Xylitol – 1/2 cup
Cinnamon Powder – 3 heaped teaspoons
Soy Milk – 1/4 cup
White Vinegar – 2 teaspoons
Wholemeal Self Raising Flour – 2 cups
Preheat oven to 180 degrees Celsius and spray the mini loaf pan with non stick spray. Set aside.
Mix the mashed banana with Xylitol and cinnamon powder in a deep mixing bowl until fluffy.
Whisk in the soy milk and vinegar and mix until frothy.
Fold in the wholemeal flour and whisk well until no lumps remain.
Pour batter into the mini loaf pan compartments and bake for 30 to 40 minutes at 175 degrees Celsius.
Check if the loaves/ bars are cooked by inserting a skewer into the middle.
Remove from the oven and allow the banana bread bars to set in the pan for 10 – 15 minutes.
Invert on a cooling rack and store after they have cooled down properly, usually an hour.
Drizzle with chocolate or dust with cacao powder, if desired.
Soy milk can be substituted with any other non dairy milk.
Overripe bananas are easier to mash and require lesser sweetener. If not using spotted brown bananas then increase Xylitol to 3/4 cup for a sweeter banana bread.