I didn’t know what a real oven looked like until about the eighth grade. Well, at least I thought I didn’t. That area under the stove with wire racks and a heavy door was a cabinet. The pots and pans were stored there. It’s actually a pretty nifty idea if you lack major storage space (ie. Manhattan). I found out recently it’s actually pretty common amongst Koreans. Makes sense because Korean cooking rarely requires an oven.
Until the age of 14, I did most of my baking in a toaster oven. It works fine and dandy. You just have some size constraints and possibly a few more batches to bake, but in the end, it all turns out the same. While I’m here, I actually prefer to use the toaster oven because then I don’t have to hassle with moving dozens of pans in and out. It’s also nice when you bake mini pastries because it feels like you’re wasting less energy (and possibly saving a little on your bills!).
So, for old times sake I decided to make mini loaves of banana bread in my mini oven. I’ve never made banana bread this way, but I have to say, this is the best banana bread I have ever eaten. It’s moist, sweet, with hints of nutty goodness, full of banana chunks and crunchy almonds. It melts in your mouth because it’s so soft but still keeps its shape when cut. The secret to its success is the roughly mashed cup of banana, extra banana chunks, and almond meal. I seriously think that almond meal makes everything so much better. Every time I have substituted it for flour, the end product is much more flavorful and comprehensive. The banana bits give it an extra surprise texture and burst of flavor.
If I had to change one thing, it would be the sugar amount. The bread is sweet, but not sickeningly sweet. It could be reduced to 1/2 or even 1/3 cup. Your choice. This banana bread is a winner for me because of its complexity more than its sweetness.
Banana Almond Bread
Adapted from Better Homes & Gardens: New Cookbook
Makes two 4 ¾ x 2 ½ inch loaves
1 cup all purpose or whole wheat flour
¾ cup almond meal
1/3 cup brown sugar
1/3 cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup roughly mashed ripe banana, 2-3 small bananas
1/3 cup butter, room temperature
2 tablespoons milk
2 eggs
¼ cup chopped almonds
1 small banana cut into bite sized chunks
Preheat oven to 375 degrees F.
Mix flour, almond meal, sugar, baking powder, and baking soda together. Add the mashed bananas, butter, milk, and eggs. Combine. Fold in the chopped almonds and banana chunks.
Bake for 30-35 minutes, or until set. Cool and serve warm.
ali @ gimmesomeoven.com says
I adore toaster ovens, too!!! 🙂 Although, I’m afraid mine bit the dust this month. And somehow haven’t yet found the time to buy a new one. So in the meantime, I’ve been using the big oven for all of my little baking/toasting/reheating needs….and I miss my little guy more than ever!
Anyway, glad to see that you’re making good use of yours. 🙂 Love your recipe and blog, by the way!!
veronica says
a lot of asian sweets are steamed, like sweet korean rice cakes for instance. i came to this realization when i was eating dim sum and all the desserts came steamed. of course, this could just be a sweeping generalization of mine haha.
i haven’t tried substituting almond flour with reg flour; maybe next time i’m compelled to bake!
patricia lee says
I love banana bread. Yummy. Oh I haven’t seen a mini oven since Korea. Which was last year. I’ve never tried baking in it though. That’s so interesting! My only memory of using it was to reheat leftover pizza, ooh and for poptarts. Anyways, even though I’m not a huge baker, especially when I’m in Korea, I should try your banana bread in my mini oven!
It looks delicious!!!
Lynne says
Great looking banana bread! I didn’t know toaster ovens had the capability to bake breads like yours. I like the almond meal and have used it a lot lately.
hungry dog says
Very innovative, using the toaster oven! I wish I had one, I would try my hand at baking with it. Your bread looks great.
Chanel says
it looks so moist and yummy 🙂
Karine says
The addition of almond meal seems, indeed, a great choice. Your bread looks moist and delicious. Thanks for sharing 🙂
babycakes says
banana almond bread!!!??? i die!!!!! i agree i think almond meal makes everything better too. 😀 i got soo into it after i made ur financiers!! im so proud of u getting all those corean baking products i always get so confused i feel like i can never find anything cuz i dont know what its called in corean. -_-;;
bodypumpbaker says
Just made this, used 1/4 c brown sugar and 1/4 c raw sugar, halved the oil and added extra soy milk. YUM!Will definitely be using this recipe every time I make banana bread!
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debbie says
I always make a recipe as it’s written the first time -so I can comment legitimately. Followed this to the t except I doubled it, & my half & half was bad – oops – so used chocolate almond milk as it’s what I had on hand. Definitely a winner – it was moist, flavorful, not overly sweet but sweet enough. Loved the somewhat (but not too) dense texture. 2nd time: dropped the sugar to 1/2 a cup per recipe (used only brown sugar). Used white whole wheat flour, coconut oil replaced the butter 1:1 and & covered the top before baking with sweetened coconut flakes along with several tbsps of dark, good quality chocolate chips. Just as delicious as first batch – and was still sweet enough =actually better as a breakfast item if you’re not looking for a real sweet muffin. This is now my go to – a healthy banana bread – replacing my delicious long-standing but full butter full sugar white flour recipe. THANKS!!