Description
A moist, mini-sized banana bread that’s perfect for portion control and easy snacking.
Ingredients
Scale
- 1 1/2 Cups Mashed Bananas (ripe bananas) – 345 grams – Roughly 3 large bananas (but use 1 1/2 cups of mashed bananas for the best results)
- 1/2 Cup Vegetable Oil – 118 milliliters – Use a neutral-flavored oil such as canola oil or corn oil
- 2 Large Eggs – 114 grams – Use large eggs (not extra large or jumbo eggs)
- 1 Cup White Granulated Sugar – 200 grams
- 2 Cups All Purpose Flour – 240 grams
- 1 Teaspoon Vanilla Extract – 5 milliliters
- 1 Teaspoon Baking Soda – 5 grams
- 1 Teaspoon Baking Powder – 4 grams
- 1/2 Teaspoon Salt – 3 grams
- Optional: 1/2 Cup Chocolate Chips – 90 grams
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the mashed bananas, vegetable oil, eggs, vanilla extract, and sugar until smooth.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt; stir until evenly mixed.
- Fold the dry ingredients into the wet mixture just until incorporated, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a mini loaf comes out clean.
- Allow the mini banana breads to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve as a snack or store in an airtight container for up to 3 days.
Notes
For extra flavor, add a pinch of cinnamon or a handful of chopped walnuts to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: banana,bread,mini,quick bread,recipe