Description
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.
Ingredients
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)
Instructions
- 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.
Notes
- Stir in a pinch of cinnamon or nutmeg for added flavor.
- Swap chocolate chips with dark chocolate, white chocolate, or dried fruit.
- Use gluten-free flour blend with leavening as a substitute for self-raising flour.
- Make vegan by using plant-based milk, egg substitute, and vegan butter.
- Freeze individually and warm in microwave for 10–15 seconds for a fresh feel.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 130 kcal
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
