Mini Banana Bread Loaf Cakes are a fun and delicious twist on the classic banana bread. These bite-sized treats are soft, moist, and packed with flavor, offering a delightful balance of sweetness and texture. Whether you prefer the classic chocolate chip version, the nutty cinnamon and walnut combo, or the indulgent Lotus Biscoff flavor, these mini banana loaves are sure to become a favorite for all. Perfect for a snack, dessert, or breakfast treat, these mini loaves are as versatile as they are delicious!
Why You’ll Love This Recipe
These Mini Banana Bread Loaf Cakes are a delightful take on the beloved banana bread, but with a twist—personalized flavor options to cater to everyone’s taste! The moist texture from ripe bananas, combined with the rich flavors of chocolate, cinnamon, walnuts, or Biscoff, makes them perfect for any occasion. They are easy to make, cook quickly, and are the ideal size for snacking, sharing, or gifting. Plus, they freeze well, so you can always have a batch on hand when a craving strikes.
Ingredients
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180 grams unsalted butter or margarine (I use Stork)
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150 grams golden caster sugar or white caster sugar
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2 large eggs or 3 medium eggs, at room temperature
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240 grams self-raising flour
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2 medium ripe bananas (make sure they are blackened and very ripe)
For the flavor options:
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100 grams milk or dark chocolate chips
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4 tablespoons Biscoff spread + a few crushed Biscoff biscuits
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100 grams chopped walnuts + 2 teaspoons ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 180°C fan / 200°C conventional. Lightly grease a 12-hole mini loaf tin with butter.
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In a large mixing bowl, cream the butter and caster sugar together until light and fluffy.
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Beat in the eggs one at a time, adding 1 tablespoon of flour with each egg to prevent the mixture from curdling.
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Add the self-raising flour and gently fold it into the mixture until smooth and just combined.
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In a separate bowl, mash the bananas until smooth and puréed. Then fold the mashed bananas into the batter.
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For the chocolate chip banana bread:
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Fold the chocolate chips into the batter.
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Divide the mixture evenly among the mini loaf tin, filling each hole about ¾ full.
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Sprinkle extra chocolate chips on top.
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For the Biscoff banana bread:
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Microwave the Biscoff spread for 10-20 seconds until it’s melted.
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Pour half of the melted Biscoff spread into the batter and gently swirl it through.
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Divide the mixture evenly among the tin.
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Add a teaspoon of melted Biscoff spread into the middle of each loaf cake and swirl it with a skewer.
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Sprinkle crushed Biscoff biscuits on top.
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For the walnut and cinnamon banana bread:
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Fold the chopped walnuts and ground cinnamon into the batter.
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Divide the mixture evenly among the tin.
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Sprinkle a handful of chopped walnuts on top of each cake.
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Bake for 18-20 minutes until the cakes are golden and risen.
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Let the banana bread loaf cakes cool in the tin for 10 minutes before releasing them from the tin. Allow to cool completely on a wire rack.
Enjoy your mini banana bread loaf cakes fresh, or store them for later!
Servings and Timing
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Servings: 12 mini loaf cakes
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Prep Time: 20 minutes
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Cook Time: 20 minutes
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Total Time: 40 minutes
Variations
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Vegan Banana Bread Loaf Cakes: Swap the eggs with flax eggs or a chia egg, and use a plant-based butter and milk alternative. You can also choose non-dairy chocolate chips if you want a vegan option.
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Gluten-Free Version: Use a gluten-free self-raising flour blend instead of regular self-raising flour. Ensure all other ingredients, such as the chocolate chips and Biscoff spread, are gluten-free.
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Sugar-Free Option: Use a sugar substitute like erythritol or stevia and check that the other ingredients are suitable for a sugar-free diet.
Storage/Reheating
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Storage: These mini banana bread loaf cakes can be stored at room temperature in an airtight container for up to 3 days. If you’d like them to last longer, you can refrigerate them for up to 5 days.
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Freezing: You can also freeze the mini loaf cakes. Wrap each one tightly in plastic wrap and store them in a freezer bag or container. They’ll last up to 2 months in the freezer. When you’re ready to enjoy, simply thaw at room temperature for a few hours or microwave for a few seconds.
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Reheating: To reheat, you can microwave for 15-20 seconds or place them in a preheated oven at 160°C for about 5-7 minutes.
FAQs
Can I use margarine instead of butter?
Yes, margarine works just as well as butter for this recipe. However, make sure it is at room temperature for easier mixing.
Can I substitute the self-raising flour with all-purpose flour?
You can substitute self-raising flour with all-purpose flour, but you’ll need to add baking powder. Use 1 teaspoon of baking powder for every 100 grams of all-purpose flour.
What should I do if my bananas aren’t ripe enough?
For the best flavor and moisture, make sure your bananas are very ripe with blackened skins. If they aren’t ripe enough, you can place them in a brown paper bag to speed up the ripening process.
Can I add other mix-ins?
Yes! Feel free to add other ingredients like dried fruit, coconut flakes, or even a bit of peanut butter for extra flavor.
Can I make this recipe in a regular loaf tin?
Yes, you can. Just make sure to adjust the baking time. A regular loaf tin will need about 50-60 minutes to bake fully.
Is it possible to make these mini loaves without the flavor variations?
Absolutely! You can make just a simple classic banana bread without any added chocolate chips, walnuts, or Biscoff.
Can I freeze the batter?
It’s best to bake the batter and then freeze the mini loaves. Freezing the batter before baking can affect the texture of the finished loaf.
Can I use frozen bananas?
Yes, frozen bananas work well in this recipe. Just thaw them fully and mash them before adding to the batter.
How can I make the mini loaves even more indulgent?
Top the mini loaves with a drizzle of chocolate ganache, cream cheese frosting, or a dusting of powdered sugar for extra indulgence.
Can I use a regular muffin tin for this recipe?
Yes, you can use a muffin tin for individual servings. Bake for about 15-18 minutes, checking for doneness with a toothpick.
Conclusion
These Mini Banana Bread Loaf Cakes are the perfect way to enjoy the comforting flavors of banana bread in a fun, customizable way. Whether you’re a fan of classic chocolate chips, cinnamon and walnuts, or the irresistible taste of Lotus Biscoff, there’s a version for everyone. With simple ingredients and easy steps, they’re the perfect treat to whip up any time you’re craving something sweet and satisfying.
