Mini Chocolate Chip Banana Bread

Jason Clarke

Mini Chocolate Chip Banana Bread

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A quick, budget-friendly, and delicious mini banana bread with a chocolatey twist that’s perfect for busy mornings or a sweet treat.

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Prep Time 10

Cook Time 18

Total Time 28

Servings: 12 pieces

Course: Breakfast, Snack

Cuisine: American

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

For the Base

1 piece ripe banana The more spots, the better!
1 medium egg
50 g melted butter Softened for easy mixing
2 tbsp honey Sweet lovin’
150 ml milk

For the Dough

130 g self-raising flour For extra fluff
40 g milk chocolate chips For the winning touch

For Greasing

Spray oil or butter To keep things non-stick

Method

Preparation

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.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 80mgFiber: 1gSugar: 5g

Notes

These mini banana breads will keep in an airtight container for 2-3 days at room temperature. They freeze well, and you can reheat them in the microwave or let them thaw at room temperature. Add vanilla extract or cinnamon for extra flavor, or substitute with applesauce if necessary.

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