Dreamy Mini Chocolate Chip Banana

This little loaf packs gooey chocolate chips with banana sweetness into every bite. Whenever I see bananas on their last leg, I throw this together. It's quick, it smells amazing, and it's a if-you-know-you-know kinda treat for dessert or a snack.

Honestly, the best slice is the one that's still warm. I whipped this up once to wow my kid after school and since then she keeps begging for it. The mini size means it's gone in a flash!

Tasty Ingredients

• Mini chocolate chips: add melty chocolate into every piece, so go for a good baking kind
• Salt: wakes up the flavors and cuts the sweetness, fine sea salt is awesome here
• Baking soda: helps the loaf rise up fluffy, make sure yours isn’t old
• All-purpose flour: this holds everything together, give it a fluff before scooping so your bread’s light
• Vanilla extract: gives everything a boost in flavor, pure vanilla works best
• Large egg: keeps the loaf together and sturdy, grab a fresh one if possible
• Granulated sugar: makes the bread caramelize and sweet, finer sugar mixes easier
• Unsalted butter: makes the bread tender and tasty, melt it so mixing’s easier
• Ripe bananas: they’re what give this bread its moist bite and sweetness, very spotted ones are gold

Simple Steps

Cool and serve:

After baking, wait about ten minutes, then use the parchment to lift the loaf out. Let it sit on a wire rack until there’s no warmth left so you get neat pieces when you cut.

Bake:

Place your loaf in the hot oven and bake around thirty minutes. Poke it in the center—if just a few moist crumbs stick to your toothpick, it’s good.

Transfer to pan:

Pour your batter in the prepared mini pan and smooth the top out flat so it bakes evenly.

Fold in chocolate chips:

Dump mini chips over your mixed batter, then gently stir them through so you don’t lose the airy feel. Make sure they’re scattered well.

Mix wet and dry together:

Add your sifted dry stuff bit by bit into the banana bowl. Stir lightly just until you can’t see any dry bits—overdoing it makes it tough.

Combine dry ingredients:

Take flour, baking soda, and salt in another bowl and sift them all together so it mixes evenly and does not get lumps.

Add egg and vanilla:

Toss your egg and vanilla in with your wet mix and whisk around until there are zero egg streaks.

Mash bananas and mix wet stuff:

Use a bowl to smash your bananas smooth. Stir in melted butter and sugar until creamy.

Pan prep:

Grab a mini pan and rub with grease or pop in parchment, pushing it right into the corners. Makes pulling the bread out easy.

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What I love most is that the mini chocolate chips melt into tiny gooey spots all through every piece. I sometimes sneak in a few extra chips before putting it in the oven. My kid always wants to smash the bananas for me and never misses a chance to lick the bowl clean.

Best Ways to Store

This loaf will hang out just fine for two days if you wrap it in foil or pop it in a sealed container. For freezing, cut it up, wrap each slice, sling in a freezer bag. Warm it up in the microwave or toaster to get that just-baked vibe again.

Swaps and Changes

If you need it dairy free, coconut oil works instead of butter. Want it heartier? Whole wheat flour is your friend, though it’ll turn out a bit heavier. Ran out of chips? Toss in nuts or dried fruit for a cool change.

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Fun Ways to Enjoy

Try a thick warm slice with salted butter for breakfast or pop it in a lunchbox for a sweet booster. Feels fancy topped with whipped cream or a scoop of ice cream on the side after dinner.

Story Behind It

People first made banana bread back during the Great Depression, trying to use up food instead of wasting it. Super ripe bananas became the must for sweet, moist loaves. Today, this mini chocolate chip spin is a cozy update on that classic comfort, and folks everywhere love it.

Recipe FAQs

→ Can I use regular chocolate chips instead of mini chips?

Totally! Regular chips work too. Minis just spread the chocolate out more evenly in every bite.

→ How ripe should the bananas be?

The browner and squishier, the better—they blend smooth and turn the loaf extra sweet.

→ Can I add nuts to the loaf?

Go for it! Pecans or walnuts give some crunch and a tasty nutty bite.

→ Is it possible to freeze slices?

You bet. Wrap slices up tight and stash them in the freezer. Thaw whenever you want a treat.

→ How do I know when the loaf is fully baked?

Just poke the center with a toothpick. If it comes out pretty clean or only a little crumbly, you’re good.

→ Can I make this recipe without eggs?

Yep! Use chia seeds or ground flax mixed with water if you want to skip the egg and keep that same texture.