Banana Bread Minis (Snack-Size)

Close-up of a freshly baked Banana Bread Minis loaf showing a moist crumb texture and pecan topping.

Transform your love for banana bread into convenient, portion-controlled delights. These snack-sized treats are perfect for a quick bake and can be made ahead.

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Prep Time 15

Cook Time 40

Cooling Time 5

Total Time 1

Servings: 1 mini loaf

Course: Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Minis

1 small (6-7”) over-ripe banana mashed
3 tablespoons unsalted butter 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 pecans finely chopped, optional

Equipment

Mini loaf pan
Oven
Wire rack
Medium bowl
Fork

Method

Preheat your oven to 350°F (175°C). Grease a mini loaf pan with extra butter.
In a medium bowl, mash the banana into a puree using a fork.
Add the butter, sugar, and honey to the mashed banana and stir well. Stir in the egg yolk.
Sprinkle in the flour, wheat germ, baking soda, and salt. Stir in the pecans, if using.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the mini loaves cool in the pan slightly before transferring them to a wire rack to cool completely.

Notes

One small, over-ripe banana (6-7 inches long) is perfect for this recipe. The honey adds sweetness and moisture. Wheat germ and chopped pecans are optional additions for extra flavor and texture.

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