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
Instructions
- Preheat the oven to 180°C (fan).
- In a large bowl, add the banana, egg, melted butter, honey, and milk. Mix well until the ingredients are thoroughly combined.
- Add the self-raising flour and three-quarters of the chocolate chips to the mixture. Stir until everything is well incorporated.
- Grease a 12-hole brownie tin or muffin tin with spray oil or a little butter.
- Spoon the batter into the tin holes, filling each one about three-quarters full.
- Sprinkle the remaining chocolate chips on top of the batter in each hole.
- Bake in the oven for 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before removing the mini banana breads from the tin.
Notes
- Store in an airtight container for up to 3 days at room temperature.
- Freeze them individually wrapped in plastic or in a freezer-safe bag for longer storage.
- Reheat in the microwave for 10-15 seconds or in the oven at 180°C for 5 minutes.
- Ripe bananas work best as they provide more sweetness and moisture.
- Can be made dairy-free, vegan, or with a nutty twist by adding walnuts or pecans.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini banana bread
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
