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Mini Banana Bread Variety Loaves

Delightful bite-sized mini loaves of banana bread that can be made in various flavors, perfect for sharing or freezing for later.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 loaves
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon Feel free to add nutmeg or cardamom.
Wet Ingredients
  • 0.5 cups unsalted butter, melted Can substitute with coconut oil for dairy-free.
  • 0.75 cups brown sugar
  • 2 pieces eggs Substitute with flaxseed meal for vegan.
  • 1 tsp vanilla extract
  • 3 medium ripe bananas, mashed Choose ripe for sweetness.
  • 0.5 cups sour cream OR yogurt Opt for almond yogurt for a dairy-free version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease or line a mini loaf pan with parchment paper.
  3. In a bowl, mix together flour, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl, combine melted butter and brown sugar, then beat in the eggs and vanilla extract.
  5. Stir in the mashed bananas and sour cream or yogurt until well mixed.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
Baking
  1. Pour the batter into the prepared mini loaf pan, filling each cavity about 2/3 full.
  2. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the loaves to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

These mini loaves can be enjoyed warm or at room temperature. Slice them for breakfast or a snack, and consider adding butter or cream cheese for extra flavor. Store in an airtight container at room temperature for up to three days or freeze for longer storage.