Name: Mini Banana Bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 36
Cuisine: American
Ingredients: 6 medium ripe bananas; 3/4 cup melted butter, unsalted; 3 large eggs; 2 tsp vanilla extract; 3/4 cup brown sugar, packed (Truvia); 3/4 cup whole milk; 1/4 cup honey; 1 cup bread flour; 2 cup whole wheat flour; 4 tsp ground cinnamon; 2 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 2 cups semi-sweet chocolate chips (Bake Believe)

Jump to Recipe

Mini banana bread loaves are the perfect way to use overripe bananas to create a sweet treat that kids will gobble up! They also pair beautifully with a cup of coffee and fill your home with the comforting aroma of delicious banana bread.

Note -most of my recipes are Trim Healthy Mama friendly. This one is not.

This page may contain affiliate links. To view my full affiliate link disclosure, click here.

Groceries are expensive. Everyone is talking about, and even when you buy 'boring groceries' that consist of all ingredients, it's baffling what we are paying! It wasn't too long ago that I realized that even my 'healthy' and 'reasonable' kid snacks like cheese sticks were adding up fast. A pack of cheese sticks that used to be around $4 just a couple of years ago is heading toward $7 or $8. It's mind-blowing to me.

And so I decided to stop buying kids' snacks. Don't worry, though, I'm going to keep feeding them, but instead of buying cheese sticks, I'm coming up with alternatives that end up being healthier AND cheaper.

These mini banana bread loaves are one of them. The problem is, I can't keep them in stock. My kids each double and triple batches within 24 hours of them coming out of the oven!

If you are trying to cut back on kid grocery snacks, these just might be a great one to put on the list!

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
Related
Mini Banana Bread

Ingredients

Ripe bananas
Melted butter, unsalted
Large eggs
Vanilla extract
Brown sugar, packed (Truvia)
Whole milk
Honey
Bread flour
Whole wheat flour
Ground cinnamon
Baking powder
Baking soda
Salt
Semi-sweet chocolate chips

I prefer to keep my kids' snacks as sugar-free as possible. Truvia brown sugar and Bake Believe chocolate chips keep sugar to a minimum and use sweetener alternatives that are good for you.

See recipe card for quantities.

Instructions

Step 1: Preheat oven to 350°F (175°C). Place silicone bar molds on a baking sheet.

Step 2: In a large bowl, mash bananas.. Add melted butter, eggs, vanilla, brown sugar, milk, and maple syrup. Mix well.

Step 3: Add flour, cinnamon, baking powder, baking soda, and salt. Stir until combined.

Step 4: Fold in the chocolate chips gently.

Step 5: Pour batter into bar molds with ¼ cup portions. Bake until a toothpick inserted comes out clean, about 18-22 minutes.

Step 6: Let cool for 10 minutes, then transfer to a wire rack to cool completely before enjoying!

Step 7: Store in an airtight container for 3-4 days, or freeze up to 3 months!

Hint: let the banana bread loaves cool before taking them out of the silicone mats. It makes it so the loaves don't tear!

Substitutions

Swap whole milk with almond milk for a dairy-light version.
Replace honey with maple syrup if you prefer.
Use peanut butter chips instead of chocolate chips for a peanut butter twist.

Variations

Add walnuts or pecans for crunch.
Sprinkle coarse sugar on top of the bread before baking for a sweet crust. You can also do this with Truvia brown sugar.
Turn into banana muffins by using a muffin pan lined with parchment paper.
Swirl in peanut butter for a banana chocolate chip bread peanut butter version.

I have a sourdough banana bread version if you are interested in using up discard!

Equipment

You will need:

Wire rack for cooling
Large mixing bowl
Potato masher or fork for mashing ripe bananas. Alternatively, use a kitchen mixer, like a KitchenAid.
Silicone bar molds or mini loaf pans
Baking sheet or cookie sheet
Measuring cups and spoons

More of my kitchen favorites can be found on my Amazon storefront of Like to Know shop.

Storage

Wrap your mini banana bread loaves in plastic wrap or store in an airtight container at room temperature for 3-4 days. Freeze for up to 3 months by wrapping in parchment paper and placing in a freezer-safe bag. Thaw at room temperature or microwave for a warm, sweet treat with your morning coffee.

Let me be honest, though, my kids have not let a double batch of these go longer than 24 hours so far. They LOVE THEM!

Top Tip

Don’t overmix your banana bread batter once you add the flour mixture to the banana mixture. Overmixing can lead to tough bread instead of moist, quick bread that stays soft for days. Using overripe bananas with brown spots will add extra natural sweetness and moisture.

FAQ

How do I know when my mini banana bread loaves are done?
Check with a wooden skewer or toothpick in the center. It should come out clean, and the tops will be golden brown. Bake time usually ranges from 18-22 minutes for mini loaves, 33-38 minutes for small loaf pans, and 40-45 minutes for a standard loaf pan.

Can I use regular loaf pans instead of mini?
Yes! This banana bread recipe can be made in a regular loaf pan. Adjust baking time to 40-45 minutes and cover with foil if the top of the bread is browning too quickly.

Can I make this recipe lower sugar?
Yes, using Truvia brown sugar and Bake Believe chocolate chips makes it lower in sugar while still giving a sweet, satisfying flavor.

What’s the best way to mash bananas for banana bread?
A potato masher or electric mixer on medium speed works well to mash your ripe bananas smoothly for your banana bread batter.

Is this Trim Healthy Mama friendly?
Almost all of my recipes will be THM-friendly. This is not one of them. I specifically made this recipe for my children.

Looking for other recipes like this? Try these: