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
Scale
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
