Mini Chocolate Chip Banana Bread Loaves

Think banana bread but in cute mini form! These mini chocolate chip banana bread loaves are like two bite banana breads. They are soft, fluffy, and have a cinnamon sugar streusel on top!

I love these mini loaves because they're so easy to grab and go on your way out the door. Instead of baking 1 regular banana bread in a 9x5 pan, this made 8 mini loaves.

This banana loaf recipe is one of my favourites because it takes no time to throw it all together. Everything mixes together in one bowl too for minimal cleanup!

It's got pockets of mini chocolate chips as well as a buttery cinnamon sugar streusel in each bite.

Ingredients Notes

All-purpose flour – Standard all-purpose flour works best here. 

Butter – I always use unsalted for baking. This will be melted. Make sure it is cooled back down to room temperature. If it is too warm, the banana bread batter will be too runny.

Bananas – I used fresh bananas that were very ripe. The riper, the sweeter the loaves will be. Make sure to use fresh and not frozen.

Brown sugar – I used dark brown sugar. Light brown sugar works as well.

Chocolate chips - I used semi-sweet chocolate chips. You can also use dark chocolate, but milk or white would be to sweet.

Vanilla extract – I love using a ton of good quality vanilla in my recipes.

Step by step instructions

Here is how to make and bake these Mini Chocolate Chip Banana Bread Loaves. You will need a greased mini loaf pan, two large mixing bowls, a spatula, and a whisk.

Step 1 – Make the streusel. In a medium sized bowl, add flour, sugar, cinnamon, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.

Step 2 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, brown sugar, sour cream, melted and cooled butter, egg, egg yolk, and vanilla. Whisk until well combined.

Step 3 - Add dry ingredients. Add in flour, baking soda, baking powder, cinnamon, nutmeg, cornstarch, and salt. Using a spatula, fold until a soft banana batter forms. Don't over-mix!

Step 4 - Add in chocolate chips. Mix in the mini chocolate chips.

Step 5 – Scoop. Evenly divide the batter between 8 loaves, they should be almost full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.

Step 6 – Bake. Bake the loaves at 350°F for 25-28 minutes. The banana bread loaves are ready when a toothpick inserted comes out clean.

Storing & Freezing

Store any extra loaves in an airtight bag or container for up to 1 week at room temperature or in the fridge.

The great thing about these loaves is that they freeze super well! Once baked and cooled, place them into a ziplock freezer-safe bag. Freeze for up to 2 months.

When ready to eat, warm them up in a microwave or toaster oven at 300°F for 5 minutes and enjoy!

FAQ

Do I have to add bananas?

Yes! This is one of the main ingredients in this recipe.

Can I use regular sized chocolate chips?

Absolutely! You can also omit them completely if you’d like.

How do you get them out of the loaf pan?

I greased mine with some oil. You can also use butter, or use mini loaf liners.

Can I bake this in a regular 9x5 pan?

Absolutely. The baking time will be longer though, so keep an eye on it.

I have extra streusel leftover! What do I do?

Streusel actually freezes very well. Take any leftovers you may have and place it in a ziplock freezer-safe bag and freeze it! Next time you're baking, you've got it right on hand. You also don't need to thaw it out before using.

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