Mini Banana Loaves
Delightfully moist and bursting with the comforting flavors of ripe bananas and warm cinnamon, these Mini Banana Loaves are the perfect treat for breakfast, dessert, or an afternoon snack. Made with a mix of granulated and brown sugars for added depth and richness, these individually sized loaves are ideal for portion-controlled indulgence or gifting. With a quick 15-minute prep time and only 25 minutes to bake, they’re a convenient choice for busy schedules. The recipe features simple pantry staples like all-purpose flour, vanilla extract, and melted butter, combined to create a tender crumb that pairs beautifully with a cup of coffee or tea. Serve them warm or at room temperature for a homemade bakery-style treat that stays fresh for days. Perfect for banana bread lovers looking for a smaller, portable twist!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup unsalted butter
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 cup milk
Instructions
Preheat your oven to 350°F (175°C). Grease 6 mini loaf pans or line them with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Set aside.
In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Add the milk to the batter and gently fold it in until the mixture is smooth and consistent.
Divide the batter evenly among the prepared mini loaf pans, filling each about 3/4 full.
Place the mini loaves in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
Serve the mini banana loaves warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 457.2 g | 166% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 232.4 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 252 mg | 19% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
