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Super Moist & Easy Mini Banana Bread Loaves (Perfect for Gifting)

Two golden brown mini banana bread loaves sprinkled generously with coarse sugar, resting on a white plate.
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Bake adorable, individual portions of banana bread that stay incredibly moist. This simple recipe uses ripe bananas and is perfect for quick snacks or homemade food gifts.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/4 cups)
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup mix-ins (optional: chocolate chips, chopped walnuts, or pecans)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour six standard mini loaf pans (approximately 5.75 x 3 inches).
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the egg until just combined, then mix in the vanilla extract.
  5. Add the mashed bananas and sour cream (or yogurt) to the wet ingredients. Mix on low speed until just incorporated. Do not overmix at this stage.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed only until the flour streaks disappear. If using mix-ins like chocolate chips or nuts, gently fold them in by hand now.
  7. Divide the batter evenly among the prepared mini loaf pans. Fill each pan about two-thirds full.
  8. Bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center of a loaf; it should come out clean or with a few moist crumbs attached.
  9. Let the mini loaves cool in the pans on a wire rack for 10 minutes. Then, carefully remove them from the pans and let them cool completely on the wire rack.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture in your banana bread mini loaves.
  • For the moistest result, do not overmix the batter after adding the flour. Overmixing develops gluten, leading to a tougher texture.
  • These individual banana bread portions freeze well. Wrap cooled loaves tightly in plastic wrap, then foil, and freeze for up to three months.

Nutrition

Find it online: https://tastethisplate.com/mini-banana-bread-loaves-recipe/