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Ultra Moist Mini Banana Bread Loaves

Close-up of three moist mini banana bread loaves, one sliced to show chocolate chips throughout the crumb.
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Bake these easy, ultra moist mini banana bread loaves. This small-batch recipe is perfect for quick snacks, breakfast, or homemade gifts.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups very ripe mashed bananas (about 3 medium)
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup chocolate chips (optional add-in)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour six mini loaf pans (approximately 5.75 x 3 inches each).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined.
  6. Add the mashed bananas and sour cream (or yogurt) and mix until incorporated. Do not overmix.
  7. Mix in the remaining dry ingredients until just blended. If using, gently fold in the chocolate chips.
  8. Divide the batter evenly among the prepared mini loaf pans. The batter should fill each pan about two-thirds full.
  9. Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary based on your specific mini loaf pan size.
  10. Let the loaves cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture in this recipe.
  • For a beautiful presentation, sprinkle a few extra chocolate chips on top of the batter right before baking.
  • These individual banana bread portions freeze well. Wrap cooled loaves tightly in plastic wrap and then foil before freezing for up to three months.

Nutrition

Find it online: https://rosatasty.com/mini-banana-bread-loaves-recipe-easy-moist/