These delicious Mini Banana Bread Loaves are a great way to use up over ripe bananas. Once you’ve tried this recipe, these little beauties will become a household favorite!
An over ripe 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!
If you can’t get the pan I used, you can just as easily baked for 30 minutes in a 2 lb loaf pan.
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Mini Banana Bread Loaves
These delicious Mini Banana Bread Loaves are a great way to use up over ripe bananas. Once you've tried this recipe, these little beauties will become a household favorite!
- 2⁄3 cup butter softened, plus extra for the tin
- 3⁄4 cup super fine or granulated sugar
- 2 large eggs beaten
- 1 1⁄4 cup all-purpose flour
- 2 tsp baking powder
- 2 very ripe bananas mashed
- Handful dried banana chips for decoration
Preheat the oven to 375F/170C
Grease a Mini Loaf pan or 2lb loaf pan.
Cream the butter and sugar until light and fluffy, then slowly add the eggs with 1/2 the flour.
Fold in the remaining flour, baking powder and bananas.
Using an ice cream scoop add the into the pan 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.
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