Mini Banana Bread Loaves

Cakes

26 Aug

Written By

30 MIN PREP TIME

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20 MIN BAKE TIME

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50 MIN TOTAL

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30 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 50 MIN TOTAL 〰️

Looking for a wholesome, portable treat that’s perfect for lunchboxes, snack time or on the go breakfasts? These Mini Banana Bread Loaves are just the answer. Made with ripe bananas, they’re naturally sweet, easy to make and loved by kids and adults alike. Whether you prefer the burst of juicy blueberries or the comforting richness of chocolate chips, there’s a flavour for every craving. Bake a batch, mix and match the variations or even add your own, and you’ll have a delicious ready to go snacks for the whole week.

This recipe is part of my Back to School Series - a collection of easy, quick and nostalgic bakes and snacks to make the new school term a little sweeter. Keep an eye out for next week’s recipe: After School Cookies, a mash up of two classics perfect for hungry bellies that need an after school pick-me-up.

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Why you will love this recipe:

Miniature Bakes: Everything tastes better when it’s miniature right? These mini loaves are the perfect mini portion that kids and adults alike with LOVE.

Kid-sized convenience: Ideal for lunchboxes, snacks, or grab-and-go breakfasts.

Naturally sweet & moist: Ripe bananas supply sweetness and tender crumb—no extra fuss.

Quick and Easy: Minimal ingredients, familiar steps, bake for the week or make ahead and freeze for an event.

Generous yield: Makes 8 loaves, one batch feeds enough for up to one week of lunchboxes (and possibly a mid morning coffee treat too)

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.

Unsalted butter | adds richness and keeps the crumb tender.
Brown sugar | Adds sweetness while keeping the loaf soft and giving a slight caramel depth.
Tip: For a slightly healthier option, try coconut sugar.
Large eggs | Adds richness and structure, helping bind the ingredients together.
Tip: Make sure your egg is at room temperature, it blends more smoothly and gives better rise.
Bananas | The star of the show! Overripe bananas add natural sweetness, moisture, and that signature banana bread flavour.
Plain flour | Provides the structure of the loaf. Using plain white flour keeps the crumb light and tender.
Tip: If you want extra nutrition, you can swap half for whole wheat flour, though the loaves will be slightly denser.
Baking powder/Bicarbonate soda | The rise-makers! They ensure the loaf bakes up fluffy rather than dense.
Chocolate Chips | For extra texture and rich flavour
Tip: Grape and strawberry are the classic PB&J choices, but raspberry or blackberry jams add a delicious tart twist.
Blueberries | For a pop of juicy flavour and texture

Variations to Try

Nutty Banana Loaves: Add 50g chopped walnuts or pecans for crunch.
Spiced Banana Loaves: Mix in 1 tsp cinnamon or pumpkin spice for a cosy seasonal flavour.
Banana & Raspberry Loaves: Gently fold through a handful of fresh or frozen raspberries before baking.

FAQ’s/Troubleshooting

Q: My loaves sank in the middle – what went wrong?
A: This often happens if the batter was overmixed, or if the loaves weren’t baked long enough. Always test with a skewer before removing from the oven.

Q: Can I make these gluten-free?
A: Yes – swap the plain flour for a good quality 1:1 gluten-free baking blend. Add ½ tsp xanthan gum if your blend doesn’t already contain it. I use the King Arthur Gluten Free Flour.

Q: Can I reduce the sugar?
A: Absolutely – these are naturally sweet from the bananas, so you can cut the sugar to 75g without affecting texture or try using a coconut sugar which is naturally healthier.

Q: Why are my loaves dry?
A: They may have been overbaked. Every oven runs slightly differently, so check them at 18 minutes. Also make sure your bananas are nice and ripe – they provide a lot of the moisture.

Q: Why are my loaves dry?
A: I used this Wilton 8 hole mini loaf tin, but if you don’t have one and don’t want to buy one, you could bake these as a mini muffin instead?

Expert baking tips!

Banana ripeness matters: The spottier the banana, the sweeter and more flavorful your loaves will be. If your bananas aren’t ripe enough, roast them in the oven (unpeeled, 180°C for 10–15 minutes) to bring out their sweetness.

Don’t overmix: Stir just until the flour disappears. Overmixing leads to tough, dense loaves.

Freezer-friendly: Wrap cooled loaves individually and freeze for up to 2 months. Pop into a lunchbox frozen and they’ll be thawed by lunchtime!

Mini vs. Muffins: Don’t have a mini loaf tin? Use a muffin tin instead – baking time will be similar.

✨ I’d love to hear if you bake these mini banana bread loaves! Do you go classic, or add your own twist?

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