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Close-up cross-section view showing the moist, tender crumb of a Banana Bread Minis (Snack-Size) muffin.

Banana Bread Minis (Snack-Size)

These snack-size banana bread minis are a quick and easy bake, perfect for lunchboxes or a quick treat. They are designed to be a nutritious and delicious option for children, especially those following a gluten-free diet.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 1 mini loaf
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread
  • 1 small (6-7”) over-ripe banana mashed into a puree
  • 3 tablespoons unsalted butter at room temperature/ very soft, plus extra for pan
  • 3 tablespoons sugar
  • 2 tablespoons honey
  • 1 large egg yolk
  • 1/2 cup flour
  • 1 tablespoon wheat germ optional
  • 1/4 + 1/8 teaspoon baking soda
  • pinch salt
  • 2 tablespoons finely chopped pecans optional

Equipment

  • Mini loaf pan
  • Oven
  • Mixing Bowl
  • Fork
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a mini loaf pan (approximately 5 3/4” x 3” x 2”) with extra butter.
  2. In a medium bowl, mash the banana into a puree using a fork.
  3. Add the butter, sugar, and honey to the mashed banana and stir well. Stir in the egg yolk until combined.
  4. Sprinkle in the flour, wheat germ (if using), baking soda, and salt. Stir until just combined. If using pecans, stir them in now.
  5. Pour the batter into the prepared mini loaf pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the mini banana bread cool in the pan for a few minutes before carefully transferring it to a wire rack to cool completely.

Notes

These mini banana breads are perfect for making ahead and storing for quick snacks. They are a delightful way to use up overripe bananas and offer a wholesome treat for your family.

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