Bake individual servings of incredibly moist and tender banana bread using this simple, quick recipe. These mini loaves are perfect for snacking, breakfast, or gifting.
Author:sarahthompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6-8 mini loaves 1x
Category:Quick Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
1/2 cup sour cream or plain Greek yogurt
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a mini loaf pan (typically yields 6-8 mini loaves).
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until just combined.
Mix in the mashed bananas and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
If using, gently fold in the chocolate chips.
Divide the batter evenly among the prepared mini loaf pans, filling each about two-thirds full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaves cool in the pan for 10 minutes before carefully removing them to a wire rack to cool completely.
Notes
For the best flavor and moisture, use bananas that are heavily spotted or almost black.
To make a healthy mini banana bread version, substitute half the all-purpose flour with whole wheat flour.
These mini loaves freeze well; wrap cooled loaves tightly in plastic wrap and then foil.
If you do not have a mini loaf pan, you can bake this as one standard loaf for about 50-60 minutes.