Some mornings, you just need the smell of fresh banana bread drifting through the kitchen. These mini chocolate chip banana breads bring that comfort in a sweet, bite-sized way. They’re tender, moist, and studded with melty chocolate chips. Perfect for lunchboxes, quick snacks, or a cozy afternoon treat with tea. You can whip up a batch in minutes, and the mini size means they bake in less than 20 minutes. Each one feels like its own little gift.
Table of Contents
Why You’ll Love This Recipe
Mini Chocolate Chip Banana Bread is the kind of treat you’ll want on repeat. This recipe is quick to prepare, making it ideal for busy mornings or last-minute baking. Kids love the mini size and the burst of chocolate in each bite. It stores well, so you can make a batch ahead for the week or freeze for later. You can easily skip the chocolate chips for a simpler banana bread or swap them for dried fruit. The batter comes together in one bowl, keeping cleanup simple. It’s also nut-free, making it safe for school lunchboxes.
Ingredients You’ll Need
- 1 banana
- 1 medium egg
- 50g melted butter
- 2 tbsp honey
- 150ml milk
- 130g self-raising flour
- 40g milk chocolate chips
- Spray oil or butter for greasing
Optional swaps: use maple syrup instead of honey, dark chocolate chips for a richer flavor, or wholemeal self-raising flour for a heartier texture.
Step-by-Step Instructions
Step 1 – Prep the Oven and Tin
Preheat your oven to 180°C fan. Lightly grease a 12-hole brownie or muffin tin with spray oil or butter.
Step 2 – Mix Wet Ingredients
In a large bowl, mash the banana until smooth. Add the egg, melted butter, honey, and milk. Stir until combined.
Step 3 – Add Dry Ingredients and Chocolate Chips
Add the self-raising flour and three-quarters of the chocolate chips to the bowl. Gently fold until just mixed.
Step 4 – Portion the Batter and Add Topping
Spoon the batter evenly into the tin holes. Sprinkle the remaining chocolate chips on top for a pretty finish.
Step 5 – Bake and Cool
Bake for 18 minutes, or until golden and springy to the touch.
Cool for a few minutes before lifting out of the tin.
Tips for the Best Mini Banana Bread
For the best Mini Chocolate Chip Banana Bread, choose ripe bananas with brown spots for natural sweetness. Mix until just combined to avoid tough bread. For even baking, fill the tin holes equally. You can bake in muffin tins for taller shapes or brownie tins for squarer bites. For an extra treat, drizzle cooled Mini Chocolate Chip Banana Bread with a little melted chocolate.
Storing and Freezing Instructions
Keep your mini banana breads in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag. They thaw at room temperature in about 2 hours, making them perfect for grab-and-go snacks.
Mini Chocolate Chip Banana Bread Recipe Card
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Mini Chocolate Chip Banana Bread – Quick & Cozy Treat
- Total Time: 23 minutes
- Yield: 12 mini loaves 1x
Description
Mini Chocolate Chip Banana Bread in cute, tender bites. Soft crumb, melty chips, and quick prep for busy days.
Ingredients
1 banana
1 medium egg
50g melted butter
2 tbsp honey
150ml milk
130g self-raising flour
40g milk chocolate chips
Spray oil or butter
Instructions
1. Preheat oven to 180°C fan. Grease a 12-hole brownie tin or muffin tin with spray oil or butter.
2. Mash banana in a large bowl until smooth.
3. Add egg, melted butter, honey, and milk. Stir until combined.
4. Add self-raising flour and three-quarters of the chocolate chips. Fold gently until just combined.
5. Spoon batter evenly into the tin holes.
6. Sprinkle remaining chocolate chips on top.
7. Bake for 18 minutes until golden and springy to the touch.
8. Cool for a few minutes, then lift out of the tin.
Notes
Makes 12 mini banana breads.
Suitable for nut-free lunchboxes.
You can omit chocolate chips if desired.
Prep time minimal; cook time 18 minutes.
Bake in either a brownie tin or a muffin tin.
Store in an airtight container for up to 3 days.
Freeze and defrost at room temperature in about 2 hours.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
More Dessert Recipes Like This
If you love this recipe, you might also enjoy my amazing vegan pumpkin chocolate chip bread recipe,
my moist chocolate chip pumpkin bread,
or these soft pumpkin oatmeal cookies for a cozy snack.
Frequently Asked Questions
How to know when chocolate chip banana bread is done?
Check if it’s golden on top and springs back when pressed lightly. A toothpick should come out clean or with a few crumbs.
What is the number one mistake made when making banana bread?
Overmixing the batter, which makes the bread dense instead of light.
How to prevent chocolate chips sinking in banana bread?
Toss them in a little flour before adding to the batter.
Does chocolate chip banana bread need to be refrigerated?
No, keep it at room temperature for up to 3 days. Refrigerating can make it dry.
Conclusion
This mini chocolate chip banana bread recipe is a quick, heartwarming bake that fits perfectly into everyday life. Try swapping mix-ins, make a double batch for the freezer, and share with friends. I’d love to hear how yours turn out, so leave a comment or send me a picture.
For more cozy baking ideas, follow me on Pinterest.
