Banana Bread Mini Loaves take classic banana bread into mini form! This gluten free and healthy banana bread is moist, delicious and easy to make!
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Banana bread is one of those things that is always a hit no matter if you are making it at home for your family or gifting it! These banana bread mini loaves are super fun because they come in mini form!
Great for gifting or freezing, this yummy loaf is super easy and quick to make. Try this recipe if you love banana bread, zucchini bread or pumpkin muffins!
Why You'll Love This Recipe
- Great way to use up old bananas in your pantry. Smoothies are also one of my favorite ways to use up old bananas.
- One of the best homemade gifts to give during Christmas and the holidays. Perfect for anyone you want to give a gift to!
- Awesome for freezing! You can take out one or more of these banana bread mini loaves for last minute guests, and easy breakfast or to take to a family member or friend.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Gluten Free Flour: You can also use King Arthur all purpose flour if you want to in place of gluten free flour. If looking for an almond flour recipe, check out these almond flour banana muffins instead of swapping almond flour in this recipe.
- Sweetener: coconut sugar, monk fruit sweetener or cane sugar all work. You could also sweeten these banana bread mini loaves with honey or maple syrup.
- Coconut oil: I use refined coconut oil, however you can also use butter or ghee.
- Greek yogurt: vanilla, plain or dairy free all work. Sour cream is also a good substitute.
Aside from these ingredients you will need a mini loaf pan. I like this Wilton mini loaf pan because all four pans are in one pan together.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
- Preheat oven to 350°. Add coconut sugar or sweetener into a large bowl.
- Add eggs one at a time and beat well.
- Add in the yogurt and vanilla and beat until blended.
- Stir in bananas.
- In a separate bowl, add dry ingredients to a bowl and stir with a whisk. Set aside.
- Add the dry ingredients, in 3 parts, until just blended.
- Stir in chocolate chips or other add-ins like walnuts if you are using.
- Use parchment paper to line mini loaf pan sprayed with coconut oil. Use an ice cream scoop to evenly measure out the batter between the mini loaf pans. Bake at 350° for 40 minutes or until a toothpick comes out clean. Cool for a bit in the pan then let bread cool on a baking rack.
Expert Tips & Things to Know
- When adjusting baking time for mini pans remember that they will bake up much quicker than the traditional loaf. Start checking them at 30 minutes - they may take up to 40 minutes to bake fully.
- To make 1 mini loaf, divide the recipe in 4 and bake in one mini pan following the baking directions.
- Storage: Store leftovers in an airtight container or wrapped in plastic wrap or foil on the countertop for up to 2 days. Alternatively, to store longer, store in the refrigerator for up to 1 week.
- Freezer: This recipe freezes very well! Freeze leftovers wrapped in plastic wrap in a freezer safe container for up to 3 months.
Recipe FAQs
It depends on which mini loaf pan you purchase. I like the Wilton Mini Loaf pan because it has four mini sized loaves that equal my recipe for one large loaf of banana bread.
Since the mini loaf pans are smaller than a traditional bread pan, you will need to bake the banana bread for less time. I bake this recipe for 30 minutes versus the usual 60 minutes for the full loaf pan.
I used a cookie scoop to evenly distribute the banana bread batter between the four pans. You fill the bread pans about ¾ of the way up.
Yes, however it is much easier to handle these smaller pans if you put the on a baking sheet before baking.
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Banana Bread Mini Loaves
Equipment
Ingredients
- 2 cups all purpose flour gluten free
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup coconut sugar monk fruit sweetener or sugar
- ¼ cup coconut oil softened, or use butter or ghee
- 3 ripe bananas
- ⅓ cup Greek Yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- mini chocolate chips
Instructions
- Preheat oven to 350°. Add coconut sugar or sweetener into a large bowl.
- Add eggs one at a time and beat well.
- Add in the yogurt and vanilla and beat until blended.
- Stir in bananas.
- In a separate bowl, add dry ingredients to a bowl and stir with a whisk. Set aside.
- Add the dry ingredients, in 3 parts, until just blended.
- Stir in chocolate chips or other add-ins if you are using.
- Use parchment paper to line mini loaf pan sprayed with coconut oil. Use an ice cream scoop to evenly measure out the batter between the mini loaf pans. Bake at 350° for 40 minutes or until a toothpick comes out clean. Cool for a bit in the pan then let bread cool on a baking rack.
Notes
- When adjusting baking time for mini pans remember that they will bake up much quicker than the traditional loaf. Start checking them at 30 minutes - they may take up to 40 minutes to bake fully.
- To make 1 mini loaf, divide the recipe in 4 and bake in one mini pan following the baking directions.
- Storage: Store leftovers in an airtight container or wrapped in plastic wrap or foil on the countertop for up to 2 days. Alternatively, to store longer, store in the refrigerator for up to 1 week.
- Freezer: This recipe freezes very well! Freeze leftovers wrapped in plastic wrap in a freezer safe container for up to 3 months.
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