Mini Banana Bread Recipe

If you are anything like me, then you probably do have some overripe bananas sitting on the countertop. Like you, I have a few bananas going soft on my countertop. I have discovered that rather than throw them away, I can simply make Mini Banana Bread out of them. It is super fast and really moist, which makes it a perfect snack size or gift size. No special equipment: A bowl, a spoon, and maybe 30 minutes.

These small loaves hold the same warm and sweet banana flavors of the traditional banana bread, only scaled down for a fun little individual size that makes it perfect for a busy morning, lunch boxes, or late-night cravings.

What is Mini Banana Bread All About?

Mini Banana Bread is just banana bread baked in small loaf pans or muffin tins: just as soft and moist and packed with banana flavor as the original, but it bakes way faster and looks cuter. You’ll want to grab one to eat on the run, freeze them and enjoy whenever needed later, or give them away as little, delicious gifts from your oven.

They’re:

• Lightly sweet
• Moist and fluffy
• Full of ripe banana flavor
• Customizable with nuts, chocolate chips, or cinnamon

Ingredients

Wet Ingredients:

• 2 ripe bananas (mashed)
• 1/3 cup melted butter
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract

Dry Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt

Optional Mix-Ins:

• 1/4 cup chopped walnuts
• 1/4 cup mini chocolate chips

How to Make Mini Banana Bread

1. Mashing up the bananas in a large bowl until nice and smooth.
2. Add melted butter and sugar, egg, and vanilla, and mix well.
3. Then, add the dry ingredients: flour, baking soda, baking powder, and salt. Stir in gently—do not overmix.
4. Fold in any optional add-ins (such as nuts or chocolate chips).
5. Fill the batter into the prepared pans, about three-quarters full.
6. Bake for about 20 to 25 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes, then remove from pans.

Storage Tips

• Keep them in an airtight container at room temperature for 3 days.
• In the fridge, these will last 1 week.
• You can keep loaves in the freezer for up to 2 months if individually wrapped!

Serving Suggestions

• Warm with a pat of butter or a drizzle of honey
• With coffee or tea for breakfast
• Packed in lunchboxes
• As a sweet snack on the go

Pro Tips & Variations

• Select very ripe bananas for maximum flavor.
• To add some warmth, sprinkle in about half a teaspoon of cinnamon or nutmeg.
• Use your favorite 1:1 gluten-free flour blend to make it gluten-free.
• Use natural sweeteners such as maple syrup or honey as sugar substitutes.

FAQs

Can I make this one eggless?

Indeed! You can use a flax egg (1 tbsp flaxseed + 3 tbsp water) or use 1/4 cup applesauce.

Are these super sweet?

They’re mildly sweet. You can reduce sugar to 1/3 cup if you prefer.

What if I don’t have mini pans?

Bake in a muffin tray and check for doneness at 18-20 minutes.

Can I add protein powder?

Yes, replace 1/4 cup of flour with protein powder and adjust the liquid slightly.

Try It!

Mini Banana Bread is super easy, warm, and nicely banana-flavored. Once you do it once, you’ll do it again; gather some ripe bananas and let’s go bake-it will fill the whole kitchen with a wonderful aroma!