Description
These banana bread mini loaves deliver rich banana flavor and melty chocolate chips in perfectly portioned servings that bake faster and freeze beautifully.
Ingredients
Scale
- 3 very ripe bananas, peeled
- ⅓ cup melted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 ounces chocolate chips
Instructions
- Preheat oven to 350°F. Butter or line mini loaf pan and spray lightly with cooking spray.
- Mash bananas and melted butter in a large bowl until mostly smooth.
- Mix in sugar, then beat in egg and stir in vanilla extract.
- Sprinkle in baking soda, salt, flour, and cinnamon. Stir in three additions just until combined.
- Gently fold in chocolate chips until evenly distributed.
- Divide batter into mini loaf cavities, filling ¾ full. Bake 25–35 minutes or until toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to rack to cool completely for 2 hours.
Notes
Use overripe bananas for the best sweetness and moisture. Avoid overmixing the batter to maintain a soft, tender crumb.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 318kcal
- Sugar: 26g
- Sodium: 201mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 34mg
Keywords: banana bread, mini loaves, chocolate chip banana bread, mini loaf pan, baking recipe