A delightful twist on classic banana bread—these mini loaf-sized treats are tender, moist, and studded with melty chocolate chips. Perfectly portioned, they’re ideal for breakfast, snack time, or lunchbox surprises.

Why You’ll Love This Recipe

Single-serve convenience – Mini loaves make portioning easy and are great for individual enjoyment or sharing.
Naturally sweetened – Honey and ripe banana bring a rich, wholesome sweetness without refined sugar overload.
Tender and moist – Melted butter and milk work together to create a soft, fluffy texture.
Chocolatey perk – Mini chocolate chips peek through each bite, offering little bursts of sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 banana
1 medium egg
50 g melted butter
2 tbsp honey
150 ml milk
130 g self‑raising flour
40 g milk chocolate chips
Spray oil or butter (for greasing the tin)

Directions

Preheat the oven to 180 °C fan‑assisted.
In a large bowl, combine the banana, egg, melted butter, honey, and milk. Mix until well blended.
Add the self‑raising flour and three quarters of the chocolate chips to the bowl. Stir until just combined.
Grease a 12‑hole brownie or muffin tin using spray oil or a little butter.
Spoon the batter into the prepared tin holes. Sprinkle the remaining chocolate chips on top of each.
Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let cool in the tin for a few minutes before removing the mini loaves to a wire rack or plate.

Servings And Timing

Serves: 12 mini loaves
Prep time: 5 minutes
Cook time: 18 minutes
Total time: ~23 minutes

Variations

Flavor boosters: Stir in a pinch of cinnamon or nutmeg for extra warmth and spice.
Different chips: Use dark chocolate, white chocolate, or even dried fruit like raisins or chopped dates in place of or alongside the chocolate chips.
Gluten‑free swap: Substitute self‑raising flour with a 1:1 gluten‑free flour blend that includes leavening, adjusting consistency with a splash more milk if needed.

Storage/Reheating

Storage: Store cooled mini loaves in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Freeze in a single layer on a tray until solid, then transfer to a freezer bag—freeze for up to 2 months. Thaw at room temperature or gently warm in the microwave.
Reheating: Warm for 10–15 seconds in the microwave for a soft, just-baked feel, or pop in a toaster oven for a crispier exterior.

FAQs

1. Can I use ripe bananas with brown spots?

Yes. Very ripe bananas are ideal—they’re sweeter and create a more moist, flavorful bread.

2. What if I don’t have self‑raising flour?

Use plain flour plus 1½ teaspoons of baking powder per 130 g of flour to make your own.

3. Can I reduce the sugar?

You could use less honey or swap with maple syrup or agave—just note it may affect moisture slightly.

4. Are mini muffins the same size as mini bananas?

These are baked in mini loaf or muffin tins—around 12 smaller portions. The exact size depends on your tin, but they’re generally smaller than standard muffins.

5. Can I make vegan versions?

Substitute the egg with a flax or chia “egg” (1 tbsp ground flaxseed or chia + 3 tbsp water, set until gelled), use plant‑based milk and vegan butter or oil.

6. Why did my mini loaves sink in the middle?

Possible reasons: oven too cool, overmixing causing deflated batter, or underbaking—ensure correct oven temperature and bake until set.

7. Can I double the recipe?

Absolutely—just use two tins or bake in batches. Adjust timing slightly if using larger tins.

8. How do I know when they’re done?

They’re done when the edges pull slightly away from the tin and a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Can I swap banana for applesauce?

You can replace banana with applesauce for a different flavor and lower fat—but moisture and structure may change, so consider adding a bit more flour if too wet.

10. Are they freezer‑friendly?

Yes—freeze individually wrapped or in a bag for up to 2 months. Thaw at room temperature or warm gently to freshen.

Conclusion

These mini chocolate chip banana breads are a quick, delicious, and perfectly portioned treat—soft, moist, and full of warm banana flavor punctuated by sweet chocolate chips. Ready in under 30 minutes and easily customizable, they’re sure to become a favorite go-to snack or breakfast bite. Let me know if you’d like ideas for different add-ins or adaptations!