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!

Course Breakfast

Cuisine American

Keyword banana, banana bread, mini banana bread loaves

Prep Time 10

Cook Time 30

Total Time 1

Servings mini loaves

Calories 728kcal

Author Melissa Rose

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

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.

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!

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