Go Back
–+ servings
Three freshly baked Banana Bread Minis with visible chocolate chips resting on a small white platter.

Banana Bread Minis (Snack-Size)

This recipe makes small, individual servings of banana bread, perfect for quick snacks or portion control.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 minis
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Minis
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened 4 tablespoons or 2 ounces
  • 1 egg, room temperature
  • 1/2 cup mashed banana roughly 1 large banana
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup semisweet chocolate chips

Equipment

  • Mini loaf pans (two 5.75x3 or one 8-cavity)
  • Large mixing bowl
  • Stand mixer with paddle attachment (optional)
  • Rubber spatula
  • Wire rack

Method
 

  1. Preheat your oven to 350F. Lightly grease two 5.75x3 mini loaf pans or 4 cavities of an 8-cavity mini loaf pan.
  2. In a large mixing bowl, beat together the sugar and butter on high speed until smooth and creamy, about 1 to 2 minutes. Use the paddle attachment if you are using a stand mixer.
  3. Beat in the egg until it is incorporated. Then, beat in the mashed banana and vanilla.
  4. Turn your mixer speed to low. Gradually add the flour, baking soda, and salt. Do not overbeat the batter.
  5. Switch to a rubber spatula, scrape down the bowl, then stir in the chocolate chips.
  6. Transfer the batter to the pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then remove the minis to a wire rack to cool completely.

Notes

Store these in an airtight container at room temperature for up to 1 week.

Tried this recipe?

Let us know how it was!