You know those mornings when you find a sad, overripe banana just hanging out on your countertop, looking all lonely? Well, that was me last Saturday, standing in the kitchen with a sleepy dog and a little one arguing, “No, the blue crayon is NOT a snack.” I glanced at that banana, and two thoughts popped in my head: “I can’t waste this!” and “That would make a killer banana bread!” So, I stumbled into my trusty recipe archives and landed on this Mini Chocolate Chip Banana Bread that’s now our Saturday go-to. It’s SO GOOD, and I’m not kidding when I say it turned the morning chaos into something cozy and sweet.
And let me tell you, this recipe is quick, light on the wallet, and totally kid-approved. It’s the kind of bread that evokes cozy memories and leaves your kitchen smelling like a warm hug. Seriously, this mini banana bread recipe is one you won’t want to miss!
Why You’ll Love This Recipe
- Quick & Easy: You can whip this up in no time, making it perfect for busy mornings or last-minute brunches.
- Budget-Friendly: With just a handful of simple ingredients, this bread won’t break the bank.
- Freezer-Friendly: Make a double batch and freeze them for later—instant breakfast or snack!
- Comforting & Nostalgic: The smell alone takes me back to my mom’s kitchen—there’s just something magical about banana bread, right?
- Chocolatey Twist: The addition of chocolate chips gives it a little extra something special over traditional recipes.
Ingredients Needed and How to Make It
Ingredients Needed:
For the Base:
- 1 ripe banana (the more spots, the better!)
- 1 medium egg
- 50g melted butter (softened for easy mixing)
- 2 tbsp honey (sweet lovin’)
- 150ml milk
For the Dough:
- 130g self-raising flour (because we want that extra fluff)
- 40g milk chocolate chips (for the winning touch)
For Greasing:
- Spray oil or butter (to keep things non-stick)
How to Make This Recipe?
Step 1: Preheat & Prepare
First things first, preheat that oven to 180°C (fan oven). You wanna make sure it’s warmed up, so your mini banana breads get that perfect, fluffy rise!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, throw in your overripe banana, egg, melted butter, honey, and milk. Go ahead and mash that banana up real good, then give it a good whisk until everything’s blended. You’re looking for a smooth mixture here—nothing chunky!
Step 3: Combine the Dry Ingredients
Next, slowly add in the self-raising flour. Fold it in gently to avoid overmixing, then toss in about three-quarters of those glorious milk chocolate chips. You just want to mix until you see no flour streaks. It’ll be a thick batter, and trust me, it’s gonna be fantastic.
Step 4: Grease the Tin
Grab your 12-hole brownie or muffin tin and grease it up with your spray oil or a smidge of butter. This step is KEY because we don’t want our mini delights sticking around when we try to celebrate them.
Step 5: Fill and Top
Scoop that banana bread batter evenly into the tin holes—fill them up about three-quarters full. Then, sprinkle the remaining chocolate chips on top. Make it look pretty, because we eat with our eyes first, right?
Step 6: Bake Away!
Pop that tin in your preheated oven and bake for about 18 minutes. You’ll know they’re ready when you stick a toothpick in the center and it comes out clean. Your kitchen will smell like happiness.
Step 7: Cool Down
Once they’re done, let them cool in the tin for a few minutes before gently removing them. Trust me, you might burn your tongue if you dive in too soon!
How to Store It & Expert Tips
How to Store It
These mini chocolate chip banana breads will keep in an airtight container for 2-3 days at room temperature. If you want to stash some for later, just pop them in the freezer. They freeze like a dream! To reheat, just give them a quick zap in the microwave or let them thaw at room temperature.
Expert Tips
- Flavor Boost: Want to kick it up a notch? Add a hint of vanilla extract or a sprinkle of cinnamon for extra warmth.
- Banana Swap: Don’t have ripe bananas? Substitute with applesauce for a different twist!
- Choco-Lover’s Dream: Feel free to swap out milk chocolate chips for dark or even white chocolate. Your taste buds will thank you!
Conclusion
So there you have it! This Mini Chocolate Chip Banana Bread isn’t just a recipe; it’s a warm hug for your taste buds and a lifesaver on busy mornings. I mean, what’s not to love? If you try it out, I’d love to hear your thoughts—be sure to leave a star rating and drop a comment.
And seriously, share it with your cousin who never shows up empty-handed. Did you add your own spin? I wanna hear it!
FAQ Section
Q: Can I use a different type of flour?
Here’s the deal: self-raising flour is what gives this bread its fluff. If you only have all-purpose flour, just add 1 tsp of baking powder to mimic the rise.
Q: What’s the best way to store leftover banana bread?
Real talk: keep it in an airtight container at room temperature for a couple of days, or freeze it. It’ll be just as delicious when you’re ready to eat it!
Q: Can I add nuts or other flavors?
Absolutely! Throw in some chopped walnuts or swap out chocolate chips for dried fruit if that’s your jam. Get creative with it!
And if your sweet tooth isn’t done yet, my Dubai Chocolate Brownies are absolute chaos in the best way. Happy baking!
Mini Chocolate Chip Banana Bread
Ingredients
Method
- Preheat the oven to 180°C (fan oven).
- In a large mixing bowl, mash the overripe banana, then add the egg, melted butter, honey, and milk. Whisk until smooth.
- Slowly fold in the self-raising flour and about three-quarters of the chocolate chips until just combined.
- Grease a 12-hole muffin tin with spray oil or butter.
- Scoop the batter evenly into the tin holes, filling them about three-quarters full.
- Sprinkle the remaining chocolate chips on top.
- Bake for about 18 minutes or until a toothpick comes out clean.
- Let cool in the tin for a few minutes before removing.
