Everybody loves banana bread. Right? Not David, David hates bananas. I’ve managed to get him to eat one slice of banana bread, once. It was low on bananas and high on chocolate chips.
But in general, everybody loves banana bread. Right? Not in my office. I took banana bread in and aside from all the girls who are alawys on a diet, half of the others don’t like bananas.
So what is a girl to do, when she’s craving banana bread, has browning bananas, but doesn’t want to eat a whole loaf in one go? She makes mini banana bread!
I turned to my dear friend Lissy who has a fool proof banana bread recipe and adapted it to make mini ones.
NB: I used 6 mini loaf tins and one small loaf tin, but I think it would make 8/9 mini loaves. If you don’t have any use a deep muffin tin, but make sure you check the centres with a skewer.
NB: Because mini loaf tins come in such different sizes and shapes my cooking time in the recipe below is a bit vague, don’t let it put you off making these mini banana breads. you can easily check if the loaves are ready by inserting a cocktail stick or skewer into the middle. If it comes out clean then they are ready. If cake mixture is still wet and sticking to the stick, they need longer. If the top is browning too much then cover with foil.
- 250g Dove's Gluten Free Self Raising Blend (or regular)
- 125g softened butter
- 100g golden caster sugar
- 130g light brown soft sugar
- 300g mashed ripe bananas
- 100g apple puree (because I ran out of bananas)
- 1tsp vanilla extract
- 2 medium eggs, whisked slightly to combine (I do this with fork in a mug)
- 100g dark chocolate chips
- Grease your mini loaf tins or muffin pan and preheat your over to 180'c. I lined a strip of greaseproof paper down the middle of my tins to make them really easy to get out.
- In a large bowl, using an electric mixer, cream the butter and sugar together untill light, fluffy and golden.
- Weigh out your flour into a seperate bowl.
- In a large bowl or jug, mix together the banana, apple, vanilla extract and egg. I'll be honest this will be slightly gross looking.
- Add about a third of the flour and a third of the egg mix to the butter and sugar and stir or mix to combine. Repeat twice more.
- With a spoon gently stir through the chocolate chips.
- Spoon the mixture into the mini loaf tins until they are about 5/6 full.
- Bake for 35-45 minutes. See Notes.
- Let the loaves cool for about half an hour, then lift out of the tins onto a cooling rack to cool completely.
When they are completely cool they can go into the freezer in sandwich bags for snacking later. Or into a tin if you have lots of banana lovers around to hoover them up
Making mini banana bread has a ton of benefits. They are perfect for picnics, packed lunches, long walks, post workout snacks. I hid some of mine in the freezer as well for cake emergencies!