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Banana Bread Minis
These miniature banana bread loaves are a fantastic way to use up overripe bananas sitting on your counter. Baked in individual portions, they offer the classic moist texture and sweet flavor of traditional banana bread in a fun, shareable size. A rich drizzle of melted semisweet chocolate over the top adds a decadent finish. They make an excellent addition to lunchboxes, a quick breakfast bite, or a thoughtful homemade gift for friends.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups mashed very ripe bananas
- 2 teaspoons vanilla extract
- ½ cup (1 stick) butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 ounces semisweet chocolate, melted
Instructions
- 1Preheat the oven to 350°F.
- 2Whisk the flour, baking soda, and salt together in a medium bowl. In a separate medium bowl, stir the mashed bananas and vanilla extract until combined.
- 3Beat the softened butter, granulated sugar, and light brown sugar in a large bowl using a mixer on medium speed for about 3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition.
- 4Turn the mixer down to low speed. Add the flour mixture and the banana mixture alternately to the butter mixture. Start and finish with the flour mixture. Mix just until combined, scraping the sides of the bowl with a rubber spatula as needed.
- 5Pour the batter evenly into 6 disposable mini (1/4-pound) loaf pans. Bake for 30 to 35 minutes, checking for doneness by inserting a toothpick into the center of a loaf to see if it comes out clean. Transfer the pans to a wire rack and let the breads cool completely.
- 6Pour the melted semisweet chocolate over the cooled mini loaves. Allow the breads to sit undisturbed until the chocolate hardens.
- 7Mash the peeled bananas on a sheet of waxed paper using a fork to easily yield the required 2 cups.