These mini banana bread are perfect for sharing. They’re moist with just the right amount of sweetness, packed with chocolate and bananas
My five-year-old suddenly hates bananas!
The fruit, or should I say herb? Yes, bananas are technically herbs. I discovered this only a few years back thanks to my niece. I laughed and said, ‘No way?!’ before trying to impress her with, ‘Did you know tomatoes are fruits?’ She rolled her eyes and replied matter-of-factly, ‘Of course I do!’ Classic nine-year-old!
Anyway, my five-year-old, Kai, no longer likes bananas. In fact, he bluntly told me he hates them and they taste disgusting. Well, my boy, let me tell you. Banana was your FIRST solid food, and the only fruit (I mean herb, AARGH!) you would never turn down!
Wonderful, now we’ve got a pile of very ripe, small bananas waiting to be used. If that little dude thinks he can just stop loving bananas, then he doesn’t know what he’s in for! Hey Kai, how about some fun-sized banana bread loaded with chocolate?
He suspiciously held one in his tiny hands, then ripped off the banana slices and then devoured half of it 😂. He gave it a good go because these mini-loaves are quite filling and can easily satisfy two grown-ups!
These mini loaves get their moistness and deliciousness from overly ripe bananas, chocolate chips, and sour cream. Not overly sweet, but sweet enough to curb our cravings! Perfect with your favourite cuppa or pack them in your lunchbox for a yummy snack.
Wishing a happy Father’s Day to all the fantastic dads! We see you and appreciate you! At school, Kai crafted a cute Olympic gold medal out of cardboard, which read, ‘Dad’s the best! He scribbled out ‘dad’ and replaced it with his name before giving it to his dad, who didn’t find it amusing, but his mum giggled in secret.
Mini Banana Bread with Chocolate
What can I use instead of a mini loaf tin?
You can use a muffin tin or even a loaf pan if you’re making a single, larger loaf. Adjust the baking time as muffins need less time in the oven, and a larger loaf will need more time in the oven.
When are bananas best for baking?
Overripe bananas have the best intense flavour and aroma for baking, and their soft texture also makes them easy to mash. Look for heavily speckled or even brown peels, as this means the bananas are ready to use for baking.
What does sour cream do to banana bread?
Sour cream adds moisture and a slight tang to banana bread, resulting in a tender, moist crumb.
Are these mini banana bread sweet?
I kept the sugar minimal, as the chocolate chips already contributed to the sweetness, making them still enjoyably sweet overall. If you like your banana bread on the sweet side, increase the brown sugar by one or two tablespoons, or, even better, add more chocolate chips.
More easy baked goodies to try:
Ingredients for Mini Banana Bread with Chocolate
Plain flour (all-purpose flour) doesn’t have salt or leavening agents like baking powder.
Baking soda (bi-carb or bicarbonate of soda) – This recipe calls for baking soda, not baking powder, because they are different. To leaven baked goods, baking soda needs something acidic to make baked goods rise; in this case, it’s the sour cream.
Bananas – You’ll need about 4 small overripe bananas for this recipe, or 350gm / 12.5oz weighted without the peels.
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How to make Mini Banana Bread with Chocolate
Step-by-step guide with photos
Preheat oven to 180°C (350°F). Melt the butter in the microwave over low heat in short 30-40 second bursts. Leave the melted butter to cool slightly while preparing the remaining ingredients.
To grease, use a brush or spray to apply oil or melted butter to an 8-hole mini loaf tin. Line the loaf holes with non-stick baking / parchment paper. Cover the loaf holes lengthwise, ensuring a slight overhang as this will help pull the loaves out after baking. Or simply use a standard 12-hole muffin tin and prepare it with muffin cases and a light oil spray.
For the dry ingredients – In a large bowl, whisk together the flour, sugar, baking soda and salt. If your baking soda is lumpy, push it through a fine sieve before adding.
For the wet ingredients – In a separate bowl, beat the eggs lightly, then whisk in the sour cream until smooth. Next, whisk in the melted butter, vanilla extract, and the mashed banana until well combined.
Form a well in the centre of the dry ingredients, then add the wet ingredients. Fold to combine, just until there are no pockets of dry flour remaining. Try not to overmix the batter as this may make the banana bread dense. Add the chocolate chips and continue folding just until combined.
Use a spoon or cookie scoop to distribute the batter equally in the tin. Optional – add sliced bananas and more chocolate chips over the top. Bake for 30 to 35 minutes until a skewer comes out clean when inserted in the middle, but make sure it’s not the melted chocolate that caught the skewer!
Let the mini banana bread cool in the tin for 15 minutes, then lift it out with the paper and transfer it to a cooling rack. Enjoy!
How to store mini banana bread
Leftovers – Allow the mini banana bread to cool completely at room temperature, then transfer them to an airtight container or resealable bag. You can keep them at room temperature for up to 2 to 3 days or refrigerate them for up to 5 days. When frozen, they’ll keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Mini Banana Bread with Chocolate
Video
Ingredients
- 113g / 4oz unsalted butter, melted
- oil spray or melted butter for greasing
- 2 cups (350g / 12.5oz) plain or all-purpose flour (NOTE 1)
- ⅔ cup (140g / 5oz) packed brown sugar
- 1 tsp baking soda (bicarbonate of soda / bi-carb soda) (NOTE 2)
- ½ tsp salt
- 2 large eggs, lightly beaten
- ½ cup (115g / 4oz) sour cream
- 2 tsp vanilla extract
- 4 small (350g / 12.5oz) bananas, mashed (extra for topping) (NOTE 3)
- 1 cup (200g / 7oz) milk chocolate chips (extra for topping)
Instructions
- Preheat oven to 180°C (350°F). Melt the butter in the microwave over low heat in short 30-40 second bursts. Leave the melted butter to cool slightly while preparing the remaining ingredients.To grease, use a brush or spray to apply oil or melted butter to an 8-hole mini loaf tin. Line the loaf holes with non-stick baking / parchment paper. Cover the loaf holes lengthwise, ensuring a slight overhang as this will help pull the loaves out after baking. Or simply use a standard 12-hole muffin tin and prepare it with muffin cases and a light oil spray.
- For the dry ingredients – In a large bowl, whisk together the flour, sugar, baking soda and salt. If your baking soda is lumpy, push it through a fine sieve before adding.
- For the wet ingredients – In a separate bowl, beat the eggs lightly, then whisk in the sour cream until smooth. Next, whisk in the melted butter, vanilla extract, and the mashed banana until well combined.
- Form a well in the centre of the dry ingredients, then add the wet ingredients. Fold to combine, just until there are no pockets of dry flour remaining. Try not to overmix the batter as this may make the banana bread dense. Add the chocolate chips and continue folding just until combined.
- Use a spoon or cookie scoop to distribute the batter equally in the tin. Optional – add sliced bananas and more chocolate chips over the top. Bake for 30 to 35 minutes until a skewer comes out clean when inserted in the middle, but make sure it's not the melted chocolate that caught the skewer!Let the mini banana bread cool in the tin for 15 minutes, then lift it out with the paper and transfer it to a cooling rack. Enjoy!
