Mini Banana Bread Loaves

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Banana bread is one of those recipes that always feels like home. It’s warm, comforting, and just the right amount of sweet. But this isn’t just any banana bread—this small-batch version is packed with cozy spices and melty chocolate chips, making it impossible to stop at just one slice. The recipe makes four mini loaves, so you can share (or stash them away for later).

As someone baking in a tiny kitchen in Korea, I’m always looking for ways to scale down recipes without sacrificing flavor. The batter comes together in minutes—no mixer required—and bakes up beautifully in a toaster oven. Whether you’re in the mood for a quick treat or need a foolproof way to use up those overripe bananas, this recipe has you covered.

Happy baking, and I hope you enjoy!

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Mini Banana Bread Loaves

Yield: 4 mini loaves

Recipe Notes: I made this recipe using four 7.5cm x 13.5cm pans. But the recipe can also be made using muffin tins. Fill the muffin tins just over halfway full and adjust the baking time to about 10-14 minutes, or until a toothpick inserted in the center comes out clean.

Ingredients:

• 2 medium ripe bananas (mashed)

• 1/4 cup olive oil

• 1/2 cup brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 120g (~1 cup) all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt

• 3/4 tsp ground cinnamon

• 1/8 tsp ground nutmeg

• 1/8 tsp ground ginger

• 1/2 cup chocolate chips (plus extra for topping, optional)

Instructions:

Preheat & Prep:

1. Preheat the oven to 175°C (350°F).

2. Lightly grease four mini loaf pans.

Prepare the batter:

1. Mash the bananas in a medium mixing bowl.

2. Then add oil, brown sugar, egg, and vanilla extract, and whisk until smooth.

3. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. Fold in chocolate chips.

Bake & Cool:

1. Evenly distribute the batter among the pans, filling each just over halfway (around 1/3 cup + 2 tablespoons of batter total into each pan).

2. Top each loaf with extra chocolate chips before baking.

3. Bake for 12-14 minutes, or until a toothpick inserted in the center comes out clean.

4. Allow the loaves to cool in the pans for 10 minutes before transferring to a wire rack.

Serve warm or at room temperature and enjoy your mini banana bread!

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