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banana bread mini loaves with chocolate chips are easy to make and moist! Chocolate chip banana bread that is moist and gluten free is the best recipe for delicious banana bread in a mini loaf pan!

Banana Bread Mini Loaves

Banana Bread Mini Loaves take classic banana bread into mini form! This gluten free banana bread is moist, delicious and easy to make!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 loaves
Author Lyndsey


  • 2 cups gluten free 1 to 1 flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup monk fruit sweetener
  • ¼ cup ghee
  • 3 ripe bananas
  • cup Greek Yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • mini chocolate chips


  • Preheat oven to 350°.
  • Add dry ingredients to a bowl and stir with a whisk. Set aside.
  • Put sweetener and ghee or butter in a large bowl and beat until well blended.  Add eggs one at a time and beat well.  Add in the bananas, yogurt and vanilla and beat until blended.  Then you 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.


Serving size is ⅓ of one mini loaf.