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Mini Banana Bread Loaves: Quick Recipe for Moist, Individual Cakes

These mini banana bread loaves are ideal for freezing or gifting — a delicious way to use up overripe bananas.

mini foil loaf pan of banana bread with gift tag

Why I Love Mini Loaves

  • They bake quicker & more evenly: Mini loaves finish faster than a single large loaf and are far less likely to be undercooked in the center.
  • They thaw quickly: Smaller loaves defrost in about an hour, making them perfect for last-minute brunch additions or guests who drop by unexpectedly.
  • Great for gifting: One batch makes four mini loaves, so you can gift several and still keep one for quality control (or snack time!).

Pan Options

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Mini Loaf Pan

I use a Wilton mini loaf pan for these and it works well for quick breads.

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Foil Pans

Disposable foil pans from the grocery store are a convenient alternative if you prefer not to use a reusable pan.

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5 from 13 votes

Mini Banana Bread Loaves

Makes: 4 mini loaves
Print
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour
These mini banana bread loaves are perfect for freezing or gifting! The perfect way to use up overripe bananas!

This recipe is a simple variation of the Ultimate Moist Banana Bread recipe.

Recipe by Melissa Rose

Ingredients

 

  • 1 ½ cups ripe bananas, about 3 large bananas
  • ½ cup unsalted butter, melted
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ cup sour cream, or plain Greek yogurt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 ½ cups all-purpose flour, spooned and leveled

⭐️ Before you begin! If you make this, please consider leaving a review and rating — it helps support small creators and keeps recipes available.

Instructions

 

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mash 1 ½ cups ripe bananas (about 3 large) with a fork until smooth and free of large chunks.
  3. Stir in melted ½ cup unsalted butter (about 1 stick), ½ cup light brown sugar, and ½ cup granulated sugar until combined. Note: mix by hand to keep the loaf dense and moist — an electric mixer can whip in too much air.
  4. Add 2 large eggs, ½ cup sour cream (or plain Greek yogurt), and 2 teaspoons vanilla extract. Stir until just combined, then add 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon cinnamon and mix again.
  5. Mix in ½ teaspoon salt, 1 tablespoon cornstarch, and 1 ½ cups all-purpose flour. Stir until the flour disappears — do not overmix.
  6. Grease a mini loaf pan and fill each cavity with about 1 cup of batter. Disposable foil pans also work well.
  7. Bake at 350°F for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary by oven.
  8. Let the loaves cool completely, then store in an airtight container. To freeze, wrap individually in plastic wrap and freeze for 1–2 months for best freshness.

Notes from Melissa

Substituting sour cream: Plain Greek yogurt can be used instead of sour cream. Mix the yogurt well before measuring so excess liquid doesn’t alter the batter.

Make muffins instead: Fill greased muffin cups with about 4.5 tablespoons of batter and bake 18–20 minutes until a toothpick comes out clean. Expect about 12 muffins.

Quickly ripen bananas: To speed ripening, place unpeeled bananas on a rimmed baking sheet and bake at 300°F (150°C) for 30–40 minutes. Their peels will darken and the fruit will soften and caramelize, perfect for recipes.

Nutrition

Calories: 728kcal, Carbohydrates: 104g, Protein: 9g, Fat: 31g

Did you make this?

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