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–+ servings

Mini Chocolate Chip Banana Bread Loaves

Ania
Think banana bread but in cute mini loaves! This is exactly that. 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!
5 from 2 votes

Ingredients
 
 

For the streusel

For the loaves

Instructions
 

  • Preheat oven to 350°F. Prep the loaf pan by greasing it with oil or lining it with loaf liners and set aside. In a large bowl, mash the bananas and set aside.
  • 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.
    6 tbsp butter, 1/3 cup white sugar, 3/4 cups all-purpose flour, 1/4 tsp cinnamon
  • In a large bowl, whisk mashed bananas, brown sugar, sour cream, melted and cooled butter, egg, egg yolk, and vanilla. Whisk until well combined.
    1 1/4 cups bananas, 3/4 cups dark brown sugar, 1/3 cup butter, 2 tbsp oil, 1/2 cup sour cream, 1 egg, 1 egg yolk, 1 tbsp vanilla
  • Add in flour, baking soda, baking powder, cinnamon, nutmeg, cornstarch, and salt. Using a spatula, fold until a soft banana batter forms. Don't overmix!
    1 3/4 cups flour, 1 tsp baking powder, 3/4 tsp baking soda, 3/4 tsp cinnamon, 1/8 tsp nutmeg, 1 tbsp cornstarch, 1/2 tsp salt
  • Add in mini chocolate chips. Mix in the mini chocolate chips.
    3/4 cups mini chocolate chips
  • 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.
  • Bake the loaves at 350°F for 25-28 minutes. The banana bread loaves are ready when they bounce back at touch or a toothpick inserted comes out clean.
  • These loaves stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!