Instructions
Step 1: Preheat oven to 350°F (175°C). Lightly grease or line a 12-cavity mini loaf silicone pan or muffin tin.
Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Step 3: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in mashed bananas and vanilla.
Step 4: Fold in the dry ingredients, alternating with the yogurt, until just combined. Do not overmix.
Step 5: Spoon the batter evenly into the mini loaf pan cavities, filling each about ¾ full.
Step 6: Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the loaves to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Tips & Secrets
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The riper the bananas, the sweeter and moister the bread.
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Silicone pans make it easier to release the loaves cleanly.
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For extra flavor, sprinkle a little cinnamon sugar on top before baking.
Serving & Storage
Serve warm with butter, honey, or nut butter. These mini loaves store well in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days. They also freeze beautifully — wrap individually and store up to 2 months.
Variations
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Stir in ½ cup chocolate chips for a sweet twist.
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Add ½ cup chopped walnuts or pecans for crunch.
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Swirl in a tablespoon of peanut butter before baking for a nutty surprise.
Conclusion
These Mini Banana Bread Loaves are soft, moist, and packed with banana goodness. Perfectly portioned and quick to bake, they’re ideal for family breakfasts, lunchboxes, or sharing with friends. Bake a batch, and enjoy the comfort of banana bread in mini form!
