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–+ servings
A golden brown, freshly baked loaf of Banana Bread Minis with a crunchy topping, resting on a wire rack.

Banana Bread Minis (Snack-Size)

These snack-size banana bread minis are perfect for a quick breakfast, lunchbox treat, or anytime snack. They are easy to make ahead and bring a touch of homemade comfort to your day.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 1 mini loaf
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread
  • 1 small over-ripe banana 6-7" long
  • 3 tablespoons unsalted butter room temperature/ very soft, plus extra for pan
  • 3 tablespoons sugar
  • 2 tablespoons honey
  • 1 large egg yolk
  • 1/2 cup flour
  • 1 tablespoon wheat germ optional
  • 1/4 + 1/8 teaspoon baking soda
  • pinch salt
  • 2 tablespoons finely chopped pecans optional

Equipment

  • Mini loaf pan
  • Oven
  • Medium bowl
  • Fork
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a mini loaf pan (approximately 5 3/4” x 3” x 2”) with extra butter.
  2. In a medium bowl, mash the banana into a puree using a fork.
  3. Add the butter, sugar, and honey to the mashed banana and stir well. Stir in the egg yolk until combined.
  4. Sprinkle in the flour, wheat germ (if using), baking soda, and salt. Stir until just combined. Fold in the chopped pecans, if using.
  5. Pour the batter into the prepared mini loaf pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the banana bread mini cool in the pan for a few minutes before carefully transferring it to a wire rack to cool completely.

Notes

These mini banana breads are a delightful way to use up overripe bananas. The wheat germ and pecans add a nice texture and flavor, but are optional. You can substitute other chopped nuts for the pecans if you prefer.

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