These delicious Mini Banana Bread Loaves are a great way to use up overripe bananas. Once you’ve tried this recipe, these little beauties will become a household favorite!
For the perfect spread for brunch, serve these with
Who doesn’t love Banana Bread? It’s cherished comfort food that’s loved the world over.
Mini Banana Bread with Big Flavor
These mini Banana Bread Loaves may be small, but they definitely don’t lack in flavor! They are soft and moist on the inside and golden on the outside. Just like Banana Bread should be!
Why This Recipe Works
- Using melted butter keeps things simple saving the trouble of creaming the butter and sugar.
- Adding the bananas to the warm melted butter allows for easy mashing even with bananas that aren’t overripe.
- Topping with them with banana chips make it easy to identify the flavor of the loaves when serving to guests.
An overripe banana turning the wrong shade of brown is a common sight in many kitchens and the quick turnaround time between the perfect banana and over-ripeness means they often end up getting thrown away when they shouldn’t.
When a banana loses its firmness it may not be appetizing as a snack, but it’s the perfect time to bake with them. Try this recipe and you may never waste another banana!
How to Make these easy Mini Banana Bread Loaves
Start with Mashing the bananas with the warm melted butter.
Add the remaining ingredients and mix well with a whisk or wooden spoon.
Add evenly to the mini loaf pan.
If you don’t have a mini loaf pan, if you’re in the US, you can get one like mine here from Amazon (#paidlink).
Bake until golden and a cake tester comes out clean and cool on a wire rack.
Serve and enjoy every last bite!
Tips For Perfect Banana Bread
- Be sure to use very ripe bananas. Black bananas are the best.
- The riper the banana the more flavor and the easier it mashes. If you only have yellow bananas add them to the butter to be melted. The heat will help them mash easier.
- Don’t over mix. Over mixing, once the flour is added can result in tough, dense tough Banana bread.
- Mashing Yellow Bananas If all you have are yellow bananas (that aren’t overripe), slice them and microwave them in a bowl for 45 seconds before mashing. This will make it much easier to mash firmer bananas.
- To make one large loaf, just bake for 30 minutes in a 2 lb loaf pan.
FAQs
Can Banana Bread be frozen? Banana can be frozen in an airtight container for up to four months.
More Amazing Banana Recipes
- Award Winning Banana Bread
- Caramel Banana Cake
- Banoffee Pie
- Chocolate Chip Banana Muffins
- Banana Bread Muffins
? Did you make this recipe? Please give it a star rating below!
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Let's Make Mini Banana Bread Loaves
Ingredients
- ⅔ cup butter melted
- 2 very ripe bananas mashed
- ¾ cup superfine or granulated sugar
- 2 large eggs beaten
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- handful dried banana chips for decoration
Instructions
- Preheat the oven to 375F/170C
- Grease a Mini Loaf pan or 2lb loaf pan.
- Melt the butter. Add the bananas to the warm butter in a large mixing bowl and mash well.
- With a wooden spoon, mix in the remaining ingredients (except the banana chips).
- Using an ice cream scoop add the batter into the pan, top with the banana chips and bake for about 20 minutes (30 minutes for the large loaf pan) or until a cake tester comes out clean.
- Cool in the pan for 10 minutes, then remove and cool on a wire rack.
Tips + Notes
- Be sure to use very ripe bananas. Black bananas are the best.
- The riper the banana the more flavor and the easier it mashes. If you only have yellow bananas add them to the butter to be melted. The heat will help them mash easier.
- Don't over mix. Over mixing, once the flour is added can result in tough, dense tough Banana bread.
- Mashing Yellow Bananas If all you have are yellow bananas (that aren't overripe), slice them and microwave them in a bowl for 45 seconds before mashing. This will make it much easier to mash firmer bananas.
- To make one large loaf, just bake for 30 minutes in a 2 lb loaf pan.
Nutrition Information:
Update Notes: This recipe was originally posted on 04/10/2015, but was republished in October of 2019 to include process shots, tips, and FAQs.
NhuY Ly says
I’ve made this recipe many times with some of my own additions and I love it! I was wondering if you knew what a good egg substitution would be if I wanted to make it eggless?
Erren's Kitchen says
We’re glad to hear that you love the recipe! If you’re looking to make it eggless, there are several egg substitutes you can try. Here are a few options:
Flaxseed or Chia Seed Eggs:
For each egg, mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water. Let it sit for a few minutes until it forms a gel-like consistency.
Applesauce:
Replace each egg with 1/4 cup of unsweetened applesauce. This works well in recipes where the moisture from the eggs is important.
Banana:
Use 1/4 cup of mashed ripe banana for each egg. Since bananas are already a part of the recipe, this substitution can complement the flavor.
Yogurt or Buttermilk:
Substitute each egg with 1/4 cup of plain yogurt or buttermilk.
Experiment with these alternatives to find the one that works best for your taste preferences and dietary needs. Keep in mind that the texture and flavor may vary slightly with different egg substitutes. Please let us know how it turns out!
Michelle says
I love this recipe. This is the second time I’ve made it actually third time last night. I made it and accidentally put double the amount of the butter in for 36 person serving and I baked them and didn’t realize I put too much butter in. Realized when I was doing the third batch that there was too much butter. How do I fix it if it all possible?
third batch came out perfect.
Thank you for your help. Michelle
Erren Hart says
Hi Michelle, I’m glad you’ve been enjoying the mini banana bread recipe! It’s great that the third batch turned out perfectly. If you accidentally used double the amount of butter in one of your batches, there’s unfortunately not much that can be done after baking. Baking is a science, and altering the proportions of ingredients can have unpredictable results. However, it’s fantastic that you were able to achieve success with the other batches. Keep up the baking and experimenting – every experience in the kitchen is a valuable learning opportunity!
Betsy T says
REALLY GOOD ! I did add 1/4 tsp Cinnamon & a dsh of Nutmeg as I grew up with it in my banana bread. I have 3 small loaf pans ( not a mini 6 loaf ) and had to bake for 30 min. Super moist & delicious with a caramelly brown edge. Gonna chop up some Walnuts in the next batch. This recipe is a keeper, and it is quick and easy.
Erren Hart says
Thank you for trying our Mini Banana Breads, Betsy, and for adding your own touch to the recipe. We’re glad you enjoyed it, and we hope you’ll make it again soon!
Brenda Vaughn says
Do you think you could add cinnamon or chocolate chips to this recipe?
Erren Hart says
Sure, I add chocolate chips for my son, and he loves it!
Stacy says
Very yummy! Did one batch with and one batch without nuts. Easy to freeze for Christmas giving.💕
Erren's Kitchen says
I’m so glad you enjoyed them Stacy 🙂
Wendy says
It was very, very good. I am going to try it again with cinnamon like my grandma used to make.
Erren Hart says
I’m delighted to hear you liked it so much! 🙂