Mini Banana Bread with Chocolate
These mini banana bread are perfect for sharing. They're moist with just the right amount of sweetness, packed with chocolate and bananas
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!
Notes
NOTE 1 - Plain flour (all-purpose flour) doesn't have salt or leavening agents like baking powder.
NOTE 2 - 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.
NOTE 3 - Bananas - You'll need about 4 small overripe bananas for this recipe, or 350gm / 12.5oz weighted without the peels.
Leftovers - allow them 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
Nutrition
Serving: 1 LoafCalories: 540kcalCarbohydrates: 77gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 85mgSodium: 312mgPotassium: 338mgFiber: 2gSugar: 37gVitamin A: 539IUVitamin C: 4mgCalcium: 66mgIron: 3mg