Mini Chocolate Chip Banana Bread Recipe
If you’re craving something sweet, comforting, and perfectly portioned, you are absolutely going to love this Mini Chocolate Chip Banana Bread. It’s like all the wonderful warmth and flavor of classic banana bread but in cute, mini bites loaded with melty chocolate chips that make every mouthful a little celebration. This recipe combines simple ingredients to create soft, moist bread that’s buttery, naturally sweetened by ripe bananas and honey, and studded with chocolate that melts just right. It’s the kind of treat that feels homemade with a hint of special flair, perfect for breakfasts, snacks, or an anytime pick-me-up.
Ingredients You’ll Need
Every ingredient in this Mini Chocolate Chip Banana Bread is chosen to bring out the best in taste and texture. They’re straightforward, wholesome, and work together beautifully to create that tender crumb and sweet, chocolate-studded pockets you crave.
- Banana: Use a ripe banana for natural sweetness and moisture, which keeps the bread irresistibly soft.
- Medium egg: Acts as a binder and helps create a tender crumb.
- Melted butter (50g): Adds richness and a subtle buttery flavor that balances the sweetness.
- Honey (2 tbsp): A natural sweetener that deepens the flavor with a gentle floral note.
- Milk (150ml): Keeps the batter moist and smooth for an even texture.
- Self-raising flour (130g): Provides structure and lightness thanks to its built-in leavening.
- Milk chocolate chips (40g): Offer melty bursts of chocolate that make this bread so special.
- Spray oil or butter: For greasing the tin to ensure easy release and golden edges.
How to Make Mini Chocolate Chip Banana Bread
Step 1: Preheat and Prepare Your Tin
Start by heating your oven to 180°C fan. Greasing your 12-hole brownie or muffin tin with spray oil or a little butter ensures that your mini loaves slip right out after baking, avoiding any sticky mishaps.
Step 2: Mix the Wet Ingredients
In a large bowl, mash the banana well, then whisk in the egg, melted butter, honey, and milk until you get a smooth, creamy mixture. This step combines all your moist ingredients, setting the stage for a tender crumb.
Step 3: Incorporate the Flour and Chocolate Chips
Next, gently fold in the self-raising flour and three-quarters of the chocolate chips. Be careful not to overmix here – just blend until everything comes together for a soft batter with chocolate gems throughout.
Step 4: Fill the Tin and Add Chocolate Toppings
Spoon your batter evenly into the greased tin holes. Then sprinkle the remaining chocolate chips on top of each mini loaf; this gives a beautiful chocolatey finish that melts into perfect little pockets during baking.
Step 5: Bake to Golden Perfection
Pop the tin in the oven and bake for about 18 minutes. The mini breads will rise slightly and turn a lovely golden color. They’re done when a toothpick inserted comes out clean or with just a few moist crumbs.
Step 6: Cool Before Enjoying
Allow your Mini Chocolate Chip Banana Bread to cool for a few minutes in the tin before removing. This resting time firms them up just enough while keeping the interior wonderfully soft and moist.
How to Serve Mini Chocolate Chip Banana Bread
Garnishes
A light dusting of powdered sugar or a drizzle of melted chocolate adds a sweet finishing touch that looks as delightful as it tastes. Fresh banana slices or a few extra chocolate chips on top can impress guests and boost the chocolate-banana combo.
Side Dishes
Pair these mini breads with a dollop of whipped cream, a spoonful of Greek yogurt, or even a smear of nut butter for extra protein and richness. A fresh fruit salad or a cup of your favorite tea or coffee rounds out a cozy snack or breakfast perfectly.
Creative Ways to Present
Serve your Mini Chocolate Chip Banana Bread in cute cupcake liners for a party-ready look, or stack them on a pretty plate with some fresh berries and mint leaves. They also make charming additions to lunchboxes or brunch platters where bite-sized treats shine.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Mini Chocolate Chip Banana Bread in an airtight container at room temperature. They stay fresh and soft for up to 3 days, making them convenient for busy mornings or spontaneous sweet cravings.
Freezing
If you want to keep them longer, freeze the mini breads in a zip-top bag or airtight container for up to 2 months. Thaw them overnight on the counter or gently warm them before serving to bring back that freshly baked goodness.
Reheating
Pop a mini loaf in the microwave for about 15-20 seconds or warm in a low oven for a few minutes. This revives their softness and melts those chocolate chips perfectly, making them taste like they just came out of the oven.
FAQs
Can I use regular flour instead of self-raising flour?
You can substitute regular plain flour, but make sure to add baking powder (about 1.5 teaspoons) to help your mini breads rise properly.
What type of banana is best for this recipe?
Ripe bananas with brown spots are ideal as they’re sweeter and softer, which gives the best flavor and keeps the bread moist.
Can I make this recipe dairy-free?
Absolutely! Use plant-based milk and replace the butter with coconut oil or a vegan margarine to keep it dairy-free while still deliciously moist.
Is it possible to make a larger banana bread with this batter?
This batter is designed for mini breads, but you can double the quantities and bake in a loaf tin for about 45-50 minutes at the same temperature.
How do I know when my Mini Chocolate Chip Banana Bread is done?
Check for a golden brown top and insert a toothpick or skewer – it should come out clean or with just a few moist crumbs clinging. Avoid overbaking to keep it moist.
Final Thoughts
This Mini Chocolate Chip Banana Bread is a little bite of pure joy that’s easy to make and even easier to love. Whether it’s brightening up your breakfast, sweetening an afternoon snack, or adding charm to your dessert table, these mini breads deliver comfort and happiness in every nibble. I can’t wait for you to try this recipe and enjoy the simple pleasure of homemade banana bread sprinkled with chocolate chips!
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Mini Chocolate Chip Banana Bread Recipe
- Total Time: 28 minutes
- Yield: 12 mini banana bread muffins 1x
- Diet: Vegetarian
Description
Delightfully moist and bite-sized, Mini Chocolate Chip Banana Bread muffins are perfect for a quick snack or breakfast treat. Made with ripe bananas, melted butter, and sweetened naturally with honey, these mini loaves are studded with gooey milk chocolate chips for an irresistible flavor combination. Easy to prepare and perfectly portioned, they’re ideal for both kids and adults looking for a wholesome yet indulgent bite.
Ingredients
Wet Ingredients
- 1 ripe banana
- 1 medium egg
- 50g melted butter
- 2 tbsp honey
- 150ml milk
Dry Ingredients
- 130g self-raising flour
- 40g milk chocolate chips
Other
- Spray oil or butter (for greasing the tin)
Instructions
- Preheat the Oven: Set your fan oven to 180°C to allow it to reach the proper temperature for baking the mini banana breads evenly.
- Mix Wet Ingredients: In a large mixing bowl, mash the banana and then add the medium egg, melted butter, honey, and milk. Stir thoroughly until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the self-raising flour to the wet mixture along with three-quarters of the milk chocolate chips. Mix gently until the batter is just combined, taking care not to overmix.
- Prepare the Baking Tin: Grease a 12-hole muffin or brownie tin lightly with spray oil or butter to prevent sticking during baking.
- Fill the Tin and Add Toppings: Spoon the batter evenly into the 12 tin holes. Sprinkle the remaining quarter of the chocolate chips on top of each mini loaf for a nice chocolatey crust.
- Bake: Place the tin in the preheated oven and bake for 18 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and Serve: Allow the mini banana breads to cool in the tin for a few minutes, then carefully remove them to a wire rack to cool further before serving.
Notes
- Use overripe bananas for the best natural sweetness and moist texture.
- Self-raising flour already contains raising agents, so no need to add baking powder.
- Ensure the melted butter is cooled slightly before adding it to avoid cooking the egg.
- These mini loaves can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a vegan version, substitute the egg with a flax egg and use plant-based milk and butter alternatives.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini banana bread muffin (approximately 50g)
- Calories: 130 kcal
- Sugar: 7g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: mini banana bread, chocolate chip banana bread, easy banana bread recipe, quick banana muffins, bite-sized banana breads
