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Ultra Moist & Easy Mini Banana Bread Loaves with Chocolate Chips

Four golden brown mini banana bread loaves topped with chocolate chips cooling on a wire rack.

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Make perfectly portioned, ultra moist mini banana bread loaves studded with chocolate chips. This quick recipe is simple, ideal for snacking, gifting, or portion-controlled desserts.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 6-cup mini loaf pan, or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla extract until just combined.
  5. Mix in the mashed bananas and sour cream until smooth. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips gently with a spatula.
  7. Divide the batter evenly among the prepared mini loaf cups, filling each about two-thirds full.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the mini loaves cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or nearly black for the best flavor and moisture in your mini banana bread loaves.
  • For easy gifting, wrap cooled loaves individually in plastic wrap or small cellophane bags tied with twine.
  • This recipe works well for small batch baking when you do not want a full-sized loaf.

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