These mini banana bread loaves are perfect for freezing or gifting! The perfect way to use up overripe bananas!
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Why I Love Mini Loaves
- They bake quicker & more even: Instead of 1 bigger loaf that may be undercooked in the center, these mini loaves bake faster & much more even.
- They thaw quicker: With the smaller size, you only have to pull it out of the freezer an hour before instead of the night before. Perfect for a last-minute addition to brunch or to pull out if company is in town!
- Perfect for gifting: I’m sorry but if I’m making banana bread for gifting, I’m going to need to test it out for #QualityControl. And since you can make 4 mini loaves with the same amount of batter from 1 regular sized loaf, you can save one for yourself.
Pan Options
Mini Loaf Pan
have a Wilton mini loaf pan which I love and use for all types of quick breads!
Foil Pans
You can also use disposable foil pans you find at grocery stores.
Mini Banana Bread Loaves
These mini banana bread loaves are perfect for freezing or gifting! The perfect way to use up overripe bananas!This recipe is a simple variation of my popular Ultimate Moist Banana Bread recipe!
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Servings: mini loaves
Ingredients
- 1 ½ cups ripe bananas about 3 large bananas
- ½ cup unsalted butter melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup sour cream or plain greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 ½ cups all-purpose flour spooned and leveled
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, mash ripe bananas (1½ cups, i.e. about 3 large bananas) with a fork until broken up. You want to make sure you break up any large pieces or you will have large pieces of banana in your bread and it can cause it to bake weird.
- Mix in melted butter (½ cup, i.e. 1 stick), light brown sugar (½ cup), and granulated sugar (½ cup), then stir until combined. NOTE: To achieve the dense and moist texture we’re going for you MUST mix by hand! Using an electric mixer will whip too much air into the bread and affect the texture.
- Add in the eggs (2 large), sour cream (½ cup), and vanilla extract (2 teaspoons) then stir until just combined. Once mixed, add in the baking soda (1 teaspoon), baking powder (½ teaspoon), and cinnamon (½ teaspoon) then mix again.
- Lastly, mix in salt (½ teaspoon), cornstarch (1 tablespoon), and all-purpose flour (1½ cups) and stir until just combined. You do not want to mix this for any longer than it takes for the flour to disappear or it will become dense and chewy. Do not overmix!
- Grease a mini loaf pan and fill each with 1 cup of batter. You can also use disposable foil pans found at the grocery store.
- Bake at 350°F for 28-32 minutes, or until a toothpick comes out clean. Oven times will vary.
- Allow to cool completely and store in an airtight container. To freeze, wrap in plastic wrap and store for 1-2 months for best freshness.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Can I substitute sour cream with something else? If you don’t have sour cream you can substitute in plain greek yogurt. Just be sure to mix your yogurt well before measuring to prevent all the liquid juices from being too much in the batter.
Can you make these into muffins? Yes! Fill greased muffin tips with about 4.5 tablespoons batter and bake for 18-20 minutes until toothpick comes out clean. This will yield you about 12 muffins.
Ripen Bananas Quick! Don’t have bananas on hand or don’t want to wait for to ripen? Did you know you can ripen bananas in the oven (and without a paper bag!). Simply place bananas (with their peel still on) on a rimmed baking sheet for 30-40 minutes at 300 degrees. The bananas will turn black and all the gooey insides will caramelize. Hooray for quick ripe bananas!
Nutrition
Calories: 728kcal | Carbohydrates: 104g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 618mg | Potassium: 416mg | Fiber: 3g | Sugar: 60g | Vitamin A: 1044IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 3mg
Maria do Carmo Giannini Balekjian
Hello,
I have a question, how many grams am I supposed to fill the mini loaf pans in?
I look forward to your reply.
Regards,
Melissa
I usually fill each one with 1 cup of batter, so about 240g.
Madison
Super easy to put together and super tasty! I loved adding flakey salt on top. Definitely will be batch making some mixes for the pantry soon. Love joining these monthly baking challenges!
Melissa
I am so happy to hear you enjoyed this recipe, Madison! Thank you so much for leaving a review!
Madison
Super easy to put together and super tasty! I loved adding flakey salt on top. Definitely will be batch making some mixes for the pantry soon.
zee
Can i replace butter with the cooking oil ? If yes then kindly tell me the quantity. It is very difficult for me to buy butter so tell me the substitute please
Melissa
I haven't tried it so I can't say for sure. But it will likely work, just may be more oily.
Adrienne L.
As usual, I forgot to mention I made these as part of the latest baking challenge! :) Delicious!
Adrienne L.
What an easy and delicious banana bread! I always have bananas ready to use up and this is the perfect solution! I added nuts and chocolate chips and one loaf was enjoyed right away and the others were frozen and shared with our neighbors!
Melissa
So happy to hear you enjoyed this recipe, Adrienne! Thank you so much for leaving a review! I really appreciate it!