Quick and easy banana bread recipe (very very small portion)?

All the recipes on this website for banana bread is to big of a portion! I was wondering if any of you have any small portion recipes. Thanx!!!Quick and easy banana bread recipe (very very small portion)?
This is a VERY delicious banana bread, you wont regret making it !!





2 cups all-purpose flour


1 teaspoon baking soda


1/4 teaspoon salt


1/2 cup butter


3/4 cup brown sugar


2 eggs, beaten


2 1/3 cups mashed overripe bananas





Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.


In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.


Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.


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Banana Bread





2 eggs


1 cup flour


1/4 cup sugar


1 tsp baking powder


1 tsp baking soda


3 bananas





Pour mix into 9x9 greased pan.


Bake 325 for 25 min.





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You can toss them in the freezer whole until you're ready to bake w/ them. Then let them thaw a few minutes on the counter, pop off one end and sort of squeeze out the banana (like you would toothpaste) into a measuring cup. Skin turns black in the freezer, but insides are great!








Irresistible Banana Bread





Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.





1录 cups sugar


陆 cup butter or margarine, softened


2 eggs


1陆 cups mashed very ripe bananas (3 to 4 medium)


陆 cup buttermilk


1 teaspoon vanilla


2陆 cups Gold Medal庐 all-purpose flour


1 teaspoon baking soda


1 cup chopped nuts, if desired


1 teaspoon salt





Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350掳F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.





Mix sugar and butter in large bowl. 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. Pour into pans.





Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.





--BettyCrocker.com


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Banana Crunch Muffins





3 cups all-purpose flour


2 cups sugar


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1/2 pound unsalted butter, melted and cooled


2 extra-large eggs


3/4 cup whole milk


2 teaspoons pure vanilla extract


1 cup mashed ripe bananas (2 bananas)


1 cup natural applesauce


1 cup small-diced walnuts


1 cup granola


1 cup sweetened shredded coconut or dried banana chips


Dried banana chips, granola, or shredded coconut, optional





Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, mashed bananas, and applesauce, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.





Fold the walnuts, granola, and coconut or banana chips into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.


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Bananas Foster Pound Cake


3 sticks butter


3 cups sugar


5 large, fresh eggs


3 overripe bananas (remove any bruises)


3 Tbsp. half %26amp; half


1陆 tsp. good vanilla


3 cups flour


1 tsp. baking powder


陆 tsp. salt





PREHEAT oven to 350潞F. Grease %26amp; flour your tube pan. Mash the bananas; add the vanilla and half %26amp; half to the banana, and mix well. In another bowl mix combine the flour, BP, and salt.





Cream the butter and sugar until light. Add the eggs one at a time, and beat well after each one. Add banana mixture, mix well. Then gently stir in flour mixture until well blended. Scrape down the sides of the bowl about half-way thru mixing.





Spoon the batter into the prepared pan, smoothing top. Tap pan on counter to remove air bubbles.





Bake in middle of the oven for 45 min. Turn pan around, and bake for approx. 20 minutes or until done. Do not overbake. Use toothpick test for doneness.





Allow cake to cool in pan for at least 15-20 minutes, then turn out onto a cooling rack. Top w/ warm glaze (below), and serve any leftover glaze on the side.





GLAZE:


1 stick butter


陆 cup light brown sugar


1 Tbsp.. rum


3 Tbsp. Banana liquer





COMBINE the ingredients in a saucepan over medium heat, and bring to a boil, stirring constantly. Cook for about three minutes andQuick and easy banana bread recipe (very very small portion)?
You can change the number of servings so you can make it smaller than the original recipe. Just keep your serving number at an even number. Although they do change the amount of ingredients, they do not provide instruction on what pan to use. If you have those mini-loaf pans, they would work. I love mine. http://allrecipes.com/Recipe/Banana-Bana鈥?/a> Don't forget that most quick breads freeze very well. I know from first-hand experience. One other tip I discovered is that if you freeze a loaf, cut it in slices, put wax paper between the slices, and put in a ziploc bag. This way you take out just what you want.