Description
Indulge in these adorable Mini Egg Banana Bread bites, moist and fluffy with ripe bananas and a hint of amber maple syrup, studded with mini chocolate eggs for a playful crunch. Perfect for breakfast or an afternoon treat, this easy recipe brings comfort and sweetness to any table.
Ingredients
Scale
- 125g salted butter, softened
- 100g caster sugar
- 3 tbsp pure maple syrup (preferably amber syrup)
- 2 large eggs
- 3 ripe bananas (one for decorating)
- 175g plain flour
- 1 tsp baking powder
- Mini chocolate eggs
Instructions
- Preheat the oven to 175°C (350°F) and grease a mini muffin tin.
- In a bowl, cream together softened butter and caster sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the maple syrup, then fold in mashed bananas.
- Sift together flour, baking powder, and a pinch of salt; gently fold into the wet mixture.
- Fold in mini chocolate eggs, reserving a few for topping.
- Scoop batter into the muffin tin, sprinkle reserved chocolate eggs on top, and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool slightly before removing from the tin and serving.
Notes
Tip: You can substitute the butter with coconut oil for a dairy‑free version, or use almond flour for a gluten‑free twist. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bread
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: banana bread, mini desserts, chocolate, amber maple