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Chocolate-Drizzled Mini Banana Breads
Overripe bananas sitting on your counter are a great excuse to whip up these tender, individual-sized loaves. They deliver all the comforting flavor of a classic bake, but in a fun, shareable format that's ready in a fraction of the time. A rich drizzle of melted semisweet chocolate over the top adds a decadent finish you'll love. They're an easy 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 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. Room temperature eggs incorporate better and prevent the batter from breaking.
- 4Turn the mixer down to low speed. Add the flour mixture and the banana mixture alternately to the butter mixture, starting and finishing with the flour. Mix just until combined, scraping the sides of the bowl with a rubber spatula as needed. Don't overmix, or the loaves will turn out tough.
- 5Divide the batter evenly among 6 disposable mini (1/4-pound) loaf pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Transfer the pans to a wire rack and let the breads cool completely.
- 6Drizzle the melted semisweet chocolate over the cooled mini loaves. Let them sit undisturbed until the chocolate hardens completely.
Notes
- Prep: You'll need about 4 medium bananas to get the 2 cups of mashed fruit required for this recipe.
- Tip: To mash bananas easily, place the peeled fruit on a sheet of waxed paper and mash with the tines of a fork.
- Storage: Keep the cooled, chocolate-drizzled loaves in an airtight container at room temperature for up to 3 days.
- Freezer: Wrap un-drizzled mini loaves tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before adding the chocolate.