Mini Chocolate Chip Banana Bread

Why You’ll Love This Recipe

These mini banana breads are soft, moist, and packed with rich banana flavor, complemented by the sweetness of chocolate chips. They’re quick to prepare and bake, making them ideal for busy mornings or snack time. The bite-sized portions make them easy to serve and share, while the chocolate chips add just the right amount of indulgence. Plus, you can freeze them for a later treat, making this recipe as convenient as it is delicious!

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 for greasing the tin

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

Directions

1. Preheat the oven to 180°C (fan).

2. In a large bowl, add the banana, egg, melted butter, honey, and milk. Mix well until the ingredients are thoroughly combined.

3. Add the self-raising flour and three-quarters of the chocolate chips to the mixture. Stir until everything is well incorporated.

4. Grease a 12-hole brownie tin or muffin tin with spray oil or a little butter.

5. Spoon the batter into the tin holes, filling each one about three-quarters full.

6. Sprinkle the remaining chocolate chips on top of the batter in each hole.

7. Bake in the oven for 18 minutes or until a toothpick inserted into the center comes out clean.

8. Allow to cool for a few minutes before removing the mini banana breads from the tin.

Servings and Timing

• Yield: 12 mini banana breads

• Prep Time: 5 minutes

• Cook Time: 18 minutes

Variations

• Nutty Version: Add chopped walnuts or pecans for a nutty twist.

• Dairy-Free: Use a non-dairy milk alternative like almond milk and substitute the butter with coconut oil or a dairy-free spread.

• Vegan Option: Swap the egg for a flax egg (1 tablespoon of ground flaxseeds mixed with 2.5 tablespoons of water), and use a plant-based milk and butter substitute.

• Spices: Add a pinch of cinnamon or nutmeg to elevate the flavor.

Storage/Reheating

• Store the mini banana breads in an airtight container at room temperature for up to 3 days.

• To freeze, wrap them individually in plastic wrap or place them in a freezer-safe bag. When ready to enjoy, simply defrost at room temperature for a few hours.

• To reheat, warm in the microwave for 10-15 seconds or place them in a preheated oven at 180°C for 5 minutes.

FAQs

1. Can I use ripe bananas for this recipe?

Yes, ripe bananas are perfect for this recipe as they provide a natural sweetness and moisture to the mini banana breads.

2. Can I make these banana breads without chocolate chips?

Absolutely! You can leave out the chocolate chips or replace them with other mix-ins like dried fruits, nuts, or even a swirl of peanut butter.

3. What if I don’t have self-raising flour?

You can substitute self-raising flour with plain flour and add 1 ½ teaspoons of baking powder for each 150g of flour.

4. How do I know when the mini banana breads are done?

Insert a toothpick into the center of one of the mini breads. If it comes out clean, they’re ready to be taken out of the oven.

5. Can I double this recipe?

Yes, you can double the ingredients to make a larger batch. Just make sure to adjust the cooking time as necessary, depending on the size of your baking tin.

6. Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw them before using and mash them thoroughly.

7. How long do these mini banana breads keep?

They stay fresh for up to 3 days when stored in an airtight container at room temperature. You can also freeze them for longer storage.

8. Can I use honey substitutes?

Yes, maple syrup, agave nectar, or brown sugar can be used as a substitute for honey.

9. Can I bake these in a loaf pan instead of a muffin tin?

Yes, you can. If using a loaf pan, the baking time will be longer—around 25-30 minutes. Check with a toothpick to ensure it’s done.

10. How can I make these mini banana breads healthier?

You can reduce the amount of honey or use a sugar substitute. You can also substitute whole wheat flour for the self-raising flour for added fiber.

Conclusion

Mini chocolate chip banana bread is a deliciously simple treat that’s perfect for any time of the day. Whether you’re making it for a snack, a lunchbox treat, or a quick breakfast, it’s easy to prepare and customizable to your taste. With the option to freeze or store for later, it’s a convenient and tasty recipe to keep on hand for busy days.

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