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–+ servings
Close-up of a Banana Bread Minis cut in half showing moist interior and crumb topping, resting on a cooling rack.

Banana Bread Minis (Snack-Size)

Enjoy a convenient, portion-controlled version of classic banana bread. These mini loaves are perfect for a quick snack or lunchbox treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 1 mini loaf
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Minis
  • 1 small (6-7") over-ripe banana mashed
  • 3 tablespoons unsalted butter room temperature/ very soft, plus extra for pan
  • 3 tablespoons sugar
  • 2 tablespoons honey
  • 1 large egg yolk
  • 1/2 cup flour
  • 1 tablespoon wheat germ optional
  • 1/4 + 1/8 teaspoon baking soda
  • pinch salt
  • 2 tablespoons pecans finely chopped, optional

Equipment

  • mini loaf pan
  • Oven
  • Medium bowl
  • Fork
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a mini loaf pan with extra butter.
  2. In a medium bowl, mash the banana with a fork until pureed.
  3. Add the butter, sugar, and honey to the mashed banana. Stir until well combined.
  4. Stir in the egg yolk.
  5. Sprinkle in the flour, wheat germ (if using), baking soda, and salt. Stir until just combined. Fold in the chopped pecans, if using.
  6. Pour the batter into the prepared mini loaf pan.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the mini loaf cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Notes

This recipe makes one single mini loaf. You can substitute other chopped nuts for pecans. Wheat germ is optional but adds a nice texture.

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