Mini Banana Bread Loaves
on Mar 29, 2019, Updated Apr 10, 2022
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8 adorable little loaves for the price of one recipe.
Banana Bread Mini Loaves
Of all the quick breads in the world, I don’t know that there is one more universally pleasing than banana bread. The smell of a loaf of banana bread baking engenders the happiest soul-soothing feelings.
And many banana bread and muffin recipes are similar. Hell, many are the same. But that’s quite all right.
Basic Banana Bread
Because you may tweak the proportions a bit, but with some eggs, sugar, flour, and fat in the form of butter or ghee or oil, or dairy (or more than one of the above), and a group of over-ripe bananas, you are going to end up with something well worth the small amount of effort involved, and that will endear you to friends and family, all around.
If I can think of something more guaranteed to be worth your while than a muffin or a quick bread, I will let you know.
Mini Banana Breads
So when I found the world’s most adorable mini loaf pan at the flea market I go to almost every Sunday during the summer, 8 2 x 4-inch loaves all nestled into one single baking tray, I did not even think to negotiate the $2 price tag. I grabbed, and I ran. So now I get to make 8 recipients happy for the price of one recipe. (You can also find a similar loaf pan on Amazon.)
Disposable Mini Loaf Pans
There are also quite a nice array of little paper mini-loaf (and muffin/cupcake) pans available. If you don’t have one of these pans, you can still make the little guys easily, using these disposable mini loaf pans. I like this brand a lot. Do give them a spray with nonstick spray or if you’re feeling industrious a light swipe of softened butter.
You’ll be filling the little loaf tins quite full, and then you will get that pretty browned crown.
Each mini is about the size of two muffins, so you can share with a friend, or you can decide that you deserve two muffins in the form of a mini banana bread loaf. Serve them up with butter or jam or any preserves that you like .
If you can have at least one still warm from the oven, plan to make that happen.
The Cutest Mini Banana Bread Loaves: Cute as a button and perfect for sharing, great for stashing in the freezer. Also a great holiday gift.
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Gifting Banana Bread
Wondering who to give these to? Here’s a list of possible recipients. Or bring them to a work, a PTA meeting, your kids’ soccer game, or your book club. Wrap them in plastic wrap, or parchment paper, and tie them with a pretty ribbon if you want to make them extra gifty.
Some people may see browning bananas. I see a mini banana bread loaves about to be born. (Geez, what a dork.)
Other Banana Recipes:
- Banana Bread with Chocolate and Crystallized Ginger
- Banana Bread Pudding
- Banana Cupcakes with Cream Cheese Frosting
- Chocolate Banana Cake
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Mini Banana Bread Loaves
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 super ripe bananas
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- ¾ cup (1 ½ sticks) unsalted butter melted and cooled
- 3 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350° F, and lightly and oil 8 (2×4-inch) mini loaf pans.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Place the bananas in another large bowl and mash them well with a whisk or a potato masher or a fork. Add the brown and granulated sugars and the melted butter and beat with an electric mixer or a whisk until well blended (there will be little bits of banana that don’t get perfectly smooth). Beat in the eggs one at a time, and then beat in the vanilla. Add the dry ingredients, switch to a spoon, and stir just until the flour is incorporated.
- Spoon the mixture evenly into the tins (they will be fairly full), and bake until a wooden skewer inserted into the middle of the mini loaves comes out clean, about 25 to 28 minutes. Let cool for a few minutes in the tins on a wire rack, then turn the little loaves out onto the rack to finish cooling. Serve warm or at room temperature.
These turned out perfectly and I ended up with exactly 8 mini loaves in my Le Creuset Pan. I had to slightly increase baking time. I used some cinnamon and then also substituted some of the brown sugar for treacle sugar. Thank you for a fantastic recipe- my kids gobbled them up while warm.
This recipe is fantastic. I used butter and flour to grease the pan and the loaves were beautiful and delicious. The only substitution I made was that I used dark muscovado sugar instead of brown to give it a warmer taste. I added a tsp. of cinnamon too. My family gobbled it up. Thank you for sharing!
This is the recipe I use most as friends love it as it do it’s moist full of flavour and light as well the only thing that sometimes happens is that some of them stick on the bottom even though I did oil well with spray could it be the spray I use the same tins all the time anyway someone said it could be that your mood was off not the pan any suggestions
This recipe makes too much batter for the pan.
I have GOT to proof read these comments. My phone and iPad re-spell words sometimes. The loaves WERE delicious, and MY hubby raved………
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I made these with over ripe bananas. I only used 1/2 cup granulated, and 1/2 cup packed brown sugar. They wet delicious. Mu husband raved about then. Will definitely make again. If you really want comments, butter them and serve as soon as you remove from pans.
Note: I had enough batter to make an additional two 3 x 5” mini loaves ( a little bigger than the other 8). Also I store them in mini zip loc bags from Hobby Lobby. They have several sizes.
I made this recipe twice now. The first time they came out perfect, all though the out side was a little sticky ( not sure why). I lined the mini pans with parchment paper for an easy clean up.
The second batch I made didn’t do so well. They fell instead of rising which made them overflow in the pans. They wete almost carmelizes on top and very sticky. I dont know what i did wrong.? The only thing I did different from the 1st batch was I used 2 frozen bananas and 1 fresh ripe banana. They taste fine, just not to appealing. Help.!!
Thanks Candy
I think it must have been that the frozen bananas ended up pretty wet when they were added to the batter (I have had this happen – frozen and defrosted super ripe bananas get pretty liquidy).
Can you freeze the batter before baking?
I have not tried it – but now I am curious! It’s funny – I freeze cookie dough often, but never think to freeze quick bread batter….if you try it let me know!
I just purchased an 8 mini loaf pan for my Christmas baking. I made these last night. What a wonderful recipe. They turn out fantastic. The only thing I did different was I lined the mini pans with parchment paper for an easier clean up.
Can this recipe be used with a regular size bread pan.?
absolutely! a 9×5 pan is fine, just bake for at least 40 minutes, checking with a wooden skewer – when it comes out clean, the bread is done!
These are the best! Made them several times and everyone loved them
Do you think they would be ok in muffin pans as well?
yes! bake for about 20 minutes!
My adaptation: i went the ghee route, added a bit of cinnamon, halved the sugar- did 1/2 brown 1/2 white and a squeeze of allulose. One less egg because I don’t like eggy taste and added two tablespoons of chia seeds. Like you said- we all tweak but what a delight emerged. Thank you for sharing this fantastic recipe to work off of!