Snack-sized Mini Banana Bread uses only 1 cup of flour and some old bananas. Make a batch and share it with your neighbors & friends.
Mini Banana 🍌Bread Loaves with Big Flavor🧑🏼🍳
I traveled last week for work and came home to 2 past-their-prime bananas. Not enough for a big loaf of Blueberry Banana Bread. But, I sure hate to let food go to waste so I thought I would make a tiny batch of my favorite banana bread, instead.
Plus... making tiny banana bread gave me a reason to order that pan I've had my eye on! It's so adorable with its little Fall-themed critters including a turkey 🦃, squirrel 🐿️, and fall foliage 🍁! Eeeeks!
The cute little critters on the bottom of these little Mini Banana Bread loaves are just TOO MUCH!
The mini loaves make gifting these little gems so easy, too. Maybe next time, I'll actually make it out the door with them instead of eating them all.
But, I'm thinking this little loaf pan makes delicious banana bread seem even more special! So, now I'm planning to make a few batches with the rouge bananas that happen here at the farm and put them in the freezer. After all, some big holidays are coming up!
One last thing--please don't skip the sprinkling of raw sugar on the top of the bread loaves. The crunch this brings to the little loaves is something you don't want to miss!
Omg... this is the best banana bread... The crunchy topping is my favorite part!Madelyn
Butter--Salted or unsalted both work well in this recipe.
Sugar--Sweetens up this quick bread
Bananas that are past their prime--black bananas are fine for banana bread. That's when their sugars are at their highest levels. Your compost pile (or chickens on my farm) won't miss them.
Egg--Large eggs are always used in baking. I love a good free-range farm egg the most!
Flour--ONLY 1 cup for this recipe. Can you believe that?! Measure carefully. Spoon it into your measuring cup lightly, do NOT tap or shake it while measuring, and level off your dry measuring cup.
Baking Soda--This is what makes quick bread rise. Check the expiration date to make sure yours is fresh before starting.
Salt--I use Kosher salt, but regular iodized salt works just fine.
Chopped Pecans--Love them? Add them in. Not for you? Leave the nuts out.
Raw Sugar--Please, don't skip this ingredient. You will thank me when you are eating that sweet, crunchy layer on your banana bread.
Top Tips for Making Banana Bread 🔝
Less is more. Really--Do NOT overstir. I know stirring is so fun! But NOT when making quick breads.
Stir the butter, sugar, eggs, and bananas until well combined. Then the rest is to barely be stirred. Like just enough so that the flour is barely stirred in. When in doubt. 🛑 Stop stirring. Practice self-control here.
Mix this recipe by hand. NO MIXERS! Using a mixer makes it difficult to tell when your dough is just incorporated.
Cut with a serrated knife 🔪 for the cleanest cut.
In a large bowl stir together softened butter and sugar. Add in egg and mashed bananas.
Into the butter mixture, stir in the remaining flour, baking soda, and salt. Only stir until the flour is mostly incorporated.
Gently fold in pecans. Do not over-stir.
Pour into a greased mini loaf baking pan.
Sprinkle top with raw sugar.
Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
Cool completely in the pan.
Store in the pan with a loose covering to keep the top crunchy and the bottom soft.
Substitutions and Variations 🍽️
Dried Fruit in Banana Bread--add any type of dried fruit you enjoy: dried blueberries, cranberries, pineapple, apple, etc.
Healthy Banana Bread! Lower Fat and Calories by substituting applesauce for half of the butter: ⅛ cup applesauce + ⅛ cup butter.
Nut Free Blueberry Banana Bread--leave out nuts altogether if you have a nut allergy or dislike nuts.
I like to store this banana bread in the pan and only cover the cut end of Mini Banana Bread with plastic wrap to prevent it from drying out.
Then leave the top uncovered so the crunch of the sugar topping stays crunchy.
There is no need to refrigerate this quick bread and it keeps for 2-3 days at room temperature. Refrigerate for longer shelf life.
To Freeze Banana Bread: Wrap in heavy-duty foil or place in a freezer bag and place in the freezer for up to 3 months. Defrost at room temperature.
More Easy Recipes ➕
Did You Try This Recipe? ❤️
Lastly, if you made Mini Banana Bread following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Mini Banana Bread
- ¼ cup Butter softened
- ½ cup Sugar
- 2 Bananas over ripe
- 1 Egg large
- 1 cup All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¼ cup Pecans chopped
- 1 Tablespoon Raw Sugar
- In a large bowl stir together softened butter and sugar. Add in egg and mashed bananas.
- Into the butter mixture, stir in the remaining flour, baking soda, and salt. Only stir until the flour is mostly incorporated.
- Gently fold in pecans. Do not over-stir.
- Pour into a greased mini loaf baking pan.
- Sprinkle top with raw sugar.
- Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan.
- Store in the pan with a loose covering to keep the top crunchy and the bottom soft.