Mini Banana Bread Loaves Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 15 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 6
Best Season: All Seasons
Description

These Mini Banana Bread Loaves are moist, soft, and perfectly sweet with rich banana flavor in every bite. Ideal for breakfast, snacks, gifting, or meal prep, these individually sized loaves bake evenly and stay tender for days. This easy homemade banana bread recipe is beginner-friendly, freezer-friendly, and made with simple pantry ingredients.

Ingredients
    For the Banana Bread Batter
  • 2 cup all-purpose flour (sifted)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon (optional but recommended)
  • 3 medium ripe bananas (well mashed, about 1.25 cup)
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar (adds moisture and depth)
  • 0.5 cup unsalted butter (melted and slightly cooled)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 0.25 cup milk (room temperature)
    • Optional Add-Ins
  • 0.5 cup chopped walnuts or almonds
  • 0.5 cup chocolate chips
  • 2 tbsp raisins
Instructions
    Prepare the Oven and Pans
  1. 1
    Preheat your oven to 175°C. Grease 6 mini loaf pans lightly with butter or oil and line them with parchment paper for easy removal. Proper preparation prevents sticking and ensures clean edges.
    2. Mash the Bananas
  2. 2
    In a medium bowl, mash the ripe bananas using a fork until smooth with very small lumps. Overripe bananas with brown spots work best because they are naturally sweeter and softer, giving maximum flavor and moisture.
    3. Mix the Dry Ingredients
  3. 3
    In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Mixing dry ingredients separately ensures even distribution of leavening agents for uniform rise.
    4. Combine the Wet Ingredients
  4. 4
    In another bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and milk. Finally, fold in the mashed bananas.
  5. 5
    The mixture should look smooth and slightly thick.
    6. Combine Wet and Dry Mixtures
  6. 6
    Gradually add the dry mixture into the wet mixture. Use a spatula and fold gently. Do not overmix. Stir only until no visible flour remains. Overmixing can make the loaves dense and tough.
  7. 7
    If using nuts or chocolate chips, gently fold them in at this stage.
    8. Fill the Mini Loaf Pans
  8. 8
    Divide the batter evenly among the prepared mini loaf pans, filling each about ¾ full. This allows room for proper rising without overflow.
    9. Bake
  9. 9
    Place the pans in the preheated oven and bake for 25–30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. 10
    Avoid opening the oven frequently during baking to maintain even temperature.
    11. Cool and Remove
  11. 11
    Allow the loaves to cool in the pans for 10–15 minutes. Then gently remove and transfer them to a wire rack to cool completely. Cooling properly prevents soggy bottoms and helps set the structure.
Note

Use overripe bananas for maximum sweetness and moisture.

Do not overmix the batter; gentle folding keeps the texture soft.

Store at room temperature in an airtight container for up to 3 days.

Refrigerate for up to 1 week.

Freeze wrapped loaves for up to 3 months. Thaw at room temperature before serving.

For a healthier version, replace half the flour with whole wheat flour.

You can reduce sugar slightly if your bananas are very sweet.

For a bakery-style finish, brush warm loaves with a little melted butter after baking.

Keywords: easy, moist, kid-friendly, freezer-friendly, homemade
Read it online: https://petitepanini.com/recipe/mini-banana-bread-loaves-recipe/