Mini Banana Bread (Moist, Sweet & Perfectly Portion-Controlled)

Oh my sweet friend… there is something so comforting about banana bread — but mini banana bread? That’s next-level cozy. These Mini Banana Breads are soft, tender, perfectly sweet, and individually portioned for sharing, gifting, or sneaking one with your afternoon coffee.

They bake up golden on the outside, fluffy on the inside, and smell like pure happiness while they’re in the oven. I love making these when bananas are spotted and soft — because that’s when the magic happens.

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Why You’ll Love This Mini Banana Bread

• Perfect individual portions
• Moist and fluffy texture
• Balanced sweetness
• Great for meal prep
• Freezer-friendly
• Kid-approved

These mini loaves are ideal for:

• Lunchboxes
• Brunch spreads
• Holiday gifting
• Bake sales
• Coffee time

Ingredients (Full & Complete)

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Main Ingredients

• 2 medium ripe bananas (about 1 cup mashed / 240g)
• 1½ cups (190g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¼ cup (50g) brown sugar, packed
• 2 large eggs, room temperature
• ½ cup (120ml) vegetable oil or melted butter
• ¼ cup (60ml) milk or plain yogurt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional but lovely)

Optional Add-Ins

• ½ cup chocolate chips
• ½ cup chopped walnuts or pecans
• 1 tablespoon flaxseed
• Sprinkle coarse sugar on top before baking

Tools Needed

• Mini loaf pans (or muffin tin)
• Mixing bowls
• Whisk
• Spatula
• Cooling rack

How to Make Mini Banana Bread

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Step 1: Preheat Oven

Preheat to 350°F (175°C). Grease mini loaf pans or line with parchment.

Step 2: Mash Bananas

In a large bowl, mash bananas until smooth with small lumps remaining.

Step 3: Mix Wet Ingredients

Whisk in eggs, oil (or melted butter), milk (or yogurt), vanilla extract, granulated sugar, and brown sugar until well combined.

Step 4: Add Dry Ingredients

In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.

Gradually mix dry ingredients into wet mixture. Stir until just combined — do not overmix.

Fold in optional add-ins if using.

Step 5: Fill Pans

Pour batter into mini loaf pans, filling about ¾ full.

Step 6: Bake

Bake for:

• 20–25 minutes (mini loaves)
• 16–20 minutes (muffin tin)

A toothpick inserted should come out clean or with a few moist crumbs.

Step 7: Cool

Let cool in pan for 10 minutes, then transfer to rack.

What to Serve with Mini Banana Bread

• Butter or honey spread
• Cream cheese
• Coffee or chai
• Fresh fruit
• Drizzle of peanut butter

Tips for Perfect Mini Banana Bread

• Use very ripe bananas for natural sweetness.
• Don’t overmix — it makes bread dense.
• Measure flour correctly (spoon and level).
• For extra moist texture, use yogurt instead of milk.
• Let cool fully before slicing for clean cuts.

Storage Instructions

• Room temperature: 3 days in airtight container.
• Refrigerator: up to 5 days.
• Freezer: wrap individually and freeze up to 3 months.

Frequently Asked Questions

Can I make one large loaf?

Yes! Bake in a 9×5 loaf pan for 50–60 minutes.

Can I make it dairy-free?

Yes — use plant milk and oil instead of butter.

Can I reduce sugar?

Yes, reduce granulated sugar by 2 tablespoons without major texture change.

Can I make it whole wheat?

Replace half the flour with whole wheat flour.

Nutritional Information (Per Mini Loaf – Makes 6)

Nutrient	Amount
Calories	260 kcal
Carbohydrates	34g
Protein	4g
Fat	12g
Saturated Fat	2g
Sugar	18g
Sodium	160mg

Interactive Moment

If you bake these Mini Banana Breads, I would love to see them!
Tag your photo on Pinterest:
https://www.pinterest.com/poulefrecipe/

Tell me — did you add chocolate chips or keep it classic?

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