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A close-up of six freshly baked mini banana bread loaves in a baking pan, some with toppings like chocolate chips and raspberries.

Mini Banana Bread Loaves

These delightful mini banana bread loaves are perfectly portioned, moist, and bursting with sweet banana flavor, making them ideal for breakfast, snacks, or sharing.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 mini loaves
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Wet Ingredients
  • 3 medium ripe bananas mashed (about 1 cup)
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1/4 cup milk any kind, room temperature
  • 1 tsp vanilla extract
For the Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 tsp baking soda
  • 1/2 tsp salt

Equipment

  • Mini loaf pan (12-cavity)
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring Cups
  • Measuring Spoons
  • Fork or potato masher

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cavity mini loaf pan, or line with paper inserts if preferred.
  2. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps. Stir in the melted butter, egg, milk, and vanilla extract until well combined.
  3. In a separate medium mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, and salt.
  4. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix; a few lumps are fine. Overmixing can lead to tough banana bread.
  5. Divide the batter evenly among the 12 cavities of the prepared mini loaf pan, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a loaf comes out clean.
  7. Remove the pan from the oven and let the mini loaves cool in the pan for 5-10 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Store mini banana bread loaves in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully for up to 3 months; thaw at room temperature. For an extra treat, add 1/2 cup of chocolate chips or chopped walnuts to the batter in step 4.