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The Ultimate Moist Mini Banana Bread Loaves (Easy & Perfect for Gifting)

Two halves of freshly baked mini banana bread loaves studded with chocolate chips on a white plate.
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You need a simple recipe for moist, perfectly portioned mini banana bread loaves. This one-bowl method is quick to mix and bakes fast, making it ideal for snacks, breakfast, or homemade gifts.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 medium)
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup chocolate chips or chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 6-cavity mini loaf pan, or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mix aside.
  3. In a large bowl, use an electric mixer or a sturdy whisk to beat the softened butter and sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Stir in the mashed bananas and the sour cream until just combined. Do not overmix at this stage.
  6. Add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand until just combined. A few streaks of flour are fine. If using, gently fold in the chocolate chips or nuts.
  7. Divide the batter evenly among the prepared mini loaf cavities, filling each about two-thirds full.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a loaf comes out clean or with moist crumbs attached.
  9. Let the mini loaves cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture.
  • For freezer friendly banana bread, wrap cooled loaves tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw on the counter.
  • If you do not have a mini loaf pan, you can use a standard 12-cup muffin tin; baking time will be closer to 18-20 minutes.

Nutrition

Find it online: https://kitchenslang.com/mini-banana-bread-loaves-easy-recipe/