Monday, March 4, 2013

Mini Snickerdoodle Banana Bread

Some new people moved into our building. I am the official welcome committee that brings new neighbors fresh baked goods and a welcome note to let them know we are happy they are here! We have such a great building and we want to keep it that way. Traditionally it is common to bring a loaf of bread or fresh baked cookies. So I decided to combine the two and make these cute mini Snickerdoodle banana breads for them. They were very nice and grateful. It makes me feel good to welcome others. 

My husband loved the bread too, and I found he was proud of me for doing this for the new neighbors. So here is the tip for today: Do something nice for someone. Is there someone at work you’d like to befriend but don’t know how? Is there a neighbor who once said “I’d love to have you over for a drink, sometime!” but never followed through? Try a simple gesture to break the ice. Buy them a little something or offer to do them a helpful favor. You will be impressing your partner at the same time you brighten someone's day!

Gluten-Free Banana Snickerdoodle Bread
adapted from The Messy Baker (makes 6 mini loaves)

1/2 cup (2 sticks) butter, at room-temperature
1 Banana mashed
1/2 cup granulated sugar
1 tsp. vanilla extract
1 egg
1 1/8 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cream of tarter
1/2 tsp. freshly grated nutmeg
1/2 cup cinnamon chips
1/2 cup granulated sugar
1 tbsp. cinnamon

Preheat oven to 350 degrees F. 
Grease mini loaf tins.
In the bowl of a stand mixer, add butter and 1/2 cup sugar. Cream for 3-5 minutes or until fluffy and pale in color. Add the vanilla. Add the eggs one a time, mixing after each addition. Add mashed bananas and mix.
In a separate bowl, whisk together flour, baking soda, baking powder, cream of tartar, and nutmeg.
Add the flour mixture to the butter mixture. Mix until fully incorporated. Scrape down the bowl as needed. Fold in the cinnamon chips.
In a small bowl, whisk together 1 cup of sugar and 2 tablespoons of cinnamon.
Using an ice cream scoop, scoop the batter into the cinnamon-sugar mixture and roll around to coat completely, making sure not to press your fingers into the batter while you roll. 
Place the coated dough into the prepared tins.
Bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. 
Remove from the oven and let cool in the pans for 5 minutes before removing them to a wire rack to cool completely.

No comments:

Post a Comment

Print This Post

Related Posts Plugin for WordPress, Blogger...