Description
These soft, moist, golden mini banana bread loaves bake in a fraction of the time and deliver all the cozy flavor of traditional banana bread — but cuter, quicker, and perfect for snacks, lunchboxes, gifting, or whenever your bananas decide to turn brown overnight. Simple ingredients, one bowl, and endlessly customizable.
Ingredients
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2–3 very ripe bananas, mashed
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1 large egg
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½ cup light brown sugar, packed
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⅓ cup vegetable oil (or melted butter)
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1 tsp vanilla extract
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1 cup all-purpose flour
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½ tsp baking soda
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1 tsp baking powder
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¼ tsp salt
Optional Mix-Ins: -
½ cup chocolate chips
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½ cup chopped walnuts or pecans
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1 tsp cinnamon (for a warm twist)
Instructions
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Preheat your oven to 350°F (175°C) and lightly grease your mini loaf pans.
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In a medium bowl, mash the bananas until creamy with a few small chunks.
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Whisk in the egg, brown sugar, oil, and vanilla until smooth.
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Sprinkle the flour, baking soda, baking powder, and salt on top.
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Gently fold until just combined. Do not overmix.
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Add any mix-ins like chocolate chips or nuts if using.
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Fill each mini loaf pan about ⅔ to ¾ full.
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Bake for 22–35 minutes, depending on pan size, until the tops are golden and a toothpick comes out clean.
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Cool in the pan for 5–10 minutes, then transfer to a rack.
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Serve warm or let cool completely for storage.
Notes
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Use very ripe bananas for the best sweetness and moisture.
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If your mini loaves brown too fast, loosely cover with foil for the last 5 minutes.
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Greek yogurt can replace half the oil for a lighter version.
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Mini loaves freeze beautifully — wrap individually and freeze up to 3 months.
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Add a sprinkle of sugar on top before baking for a bakery-style finish.
- Prep Time: 10 minutes
- Cook Time: 22–35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180–230
- Sugar: 14–18g
- Sodium: 120–180mg
- Fat: 7–10g
- Saturated Fat: 1–2g
- Unsaturated Fat: 5–8g
- Trans Fat: 0g
- Carbohydrates: 28–34g
- Fiber: 1–2g
- Protein: 2–3g
- Cholesterol: 15–25mg