These Mini Banana Bread Loaves are the perfect blend of moist, tender and sweet banana flavor. Featuring my classic sour cream banana bread base, these adorable loaves are ideal for snacking or gifting. Plus, they bake up faster than a full-sized loaf, making them a convenient option for busy mornings or last-minute cravings. Want to elevate your quickbread? Add in nuts, chocolate chips or your favorite mix-ins for a customized treat!
There’s something undeniably comforting about the aroma of banana bread baking in the oven, especially when it’s a batch of these adorable Mini Banana Bread Loaves.
These mini loaves are a game-changer, perfect for satisfying a variety of taste buds in one batch. Whether you choose to make them all the same flavor or customize each one with a different mix-in (like I did in the photo above), you’ll love how easy and versatile this mini loaf recipe is. My little ones certainly have their favorites, and I’ll give you a hint: the chocolate-studded loaf always disappears first!
The Best Mini Loaf Pan
Individual mini loaf pans are great (and make convenient sizes for gifting), but baking many different flavors of mini loaves at once could be easier. Enter: Wilton’s mini loaf pan.
This pan comes with eight separate cavities and makes it even simpler to get eight deliciously different loaves without the fuss of multiple pans. You could absolutely make eight versions of the same banana bread, but I love knowing I can have eight different flavors in the same time it takes to bake one.
How Full Do You Fill a Loaf Pan for Mini Banana Bread Loaves?
Most quickbread recipes are for one loaf, so I’ve made adjustments to allow for eight perfectly baked mini banana bread loaves (one regular recipe equals roughly three mini loaves). Like any quick bread, you’ll want to fill each cavity two-thirds of the way full to allow them enough room to rise.
Do Smaller Pans Bake Faster?
Size absolutely matters when you’re baking due to the depth of your pan and the thickness of your batter in the pan. Depending on the depth of your loaf pan, you may need to increase your bake time.
To play it safe, start to check on your loaves about 5 minutes before the end of their bake time to make sure they’re evenly baked and a nice toasty brown. All that banana bread babysitting will be worth it, I promise!
What Happens if You Overmix Banana Bread?
Over-mixing banana bread batter causes the gluten (which gives baked goods that fluffy elasticity) to overdevelop and become dense and gummy. Not two words we want associated with our mini banana bread loaves!
Set yourself up for success by mixing wet and dry ingredients separately before folding them in together. As soon as they’re incorporated, stop mixing and set down that spatula. Your perfectly moist mini loaf is now only minutes away!
Ingredients
- Cooking Spray
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 very ripe bananas, mashed well (about 1 ½ cups)
- 1/3 cup sour cream or plain yogurt
- 2 large eggs
- 1/4 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
- 1 1/2 cups mix-ins of choice, such as chocolate chips, chopped nuts or blueberries
Instructions
- Preheat the oven to 350°F. Grease eight (4×2-inch) nonstick mini loaf pans with cooking spray.
- In a large bowl, whisk together the flour, white sugar, brown sugar, baking soda and salt.
- In a separate medium bowl, whisk together the mashed bananas, sour cream, eggs, vegetable oil and vanilla extract. Add the wet ingredients to the dry and mix just until combined. Fold in your mix-ins of choice then divide the batter among the mini loaf pans.
- Bake the mini loaves until a toothpick inserted comes out clean, 25 to 30 minutes. Remove the loaves from the oven and let them cool completely in the pan before removing and serving.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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I want to make these for a bake sale. Can I double or triple the recipe? Thank you!
Absolutely, Serenity!
Super yummy!!! Soooo moist and delicious. Thank you for this recipe.
So glad you enjoyed it, Barbara!
Tried the mini banana loaves added raisins about a cup and didn’t have sour cream/yogurt replaced with buttermilk . It was tasty and not overly sweet
I’m so happy to hear that you enjoyed the recipe!
These came out GREAT! Kids approved lol. Great size for small hands.
I’m so glad your kids loved them, Samantha!
This is my second time making this. Super easy and super yummy!
I’m thrilled you’ve been enjoying the recipe, Michelle!
These were very delicious, I’m actually about to make them again.
Yay! I’m so thrilled you’ve been enjoying the recipe, Amber!
My hubby asked me to make them for his boys weekend away. He never asks me to make something again if he didn’t absolutely love them.
Ten stars!!!!!
Woohoo! I’m thrilled to read this, Rebecca!
Hi, your recipes are lovely and I’m planning to try a bunch. I read in your high altitude cookies that you should lower the temperature. In this recipe, should I bake these at 325 F? Also, do you have any recipes that are keto friendly for high altitude? Thank you!
Thanks, Laura! I haven’t made this recipe at 325F but you could try it!
Awesome recipe ,came out great
I’m so thrilled you enjoyed the recipe, Randy!
Can you use olive oil instead of vegetable oil?
Absolutely, Alli!