Description

Mini Banana Bread Loaf Cakes are bite-sized, soft, and moist with a variety of flavor options including chocolate chips, walnuts and cinnamon, or Biscoff spread. These mini loaves are perfect for snacks, breakfast, or dessert.

Ingredients

For the Dough:

180 grams unsalted butter or margarine (I use Stork)

150 grams golden caster sugar or white caster sugar

2 large eggs or 3 medium eggs, at room temperature

240 grams self-raising flour

2 medium ripe bananas (blackened and very ripe)

For the flavor options:

100 grams milk or dark chocolate chips

4 tablespoons Biscoff spread + a few crushed Biscoff biscuits

100 grams chopped walnuts + 2 teaspoons ground cinnamon

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Instructions

Preheat oven to 180°C fan / 200°C conventional. Grease a 12-hole mini loaf tin with butter.
In a large mixing bowl, cream butter and caster sugar until light and fluffy.
Beat in eggs one at a time, adding 1 tablespoon of flour with each egg to prevent curdling.
Add self-raising flour and fold gently until smooth and just combined.
In a separate bowl, mash bananas until smooth and puréed. Fold the bananas into the batter.
For the chocolate chip banana bread: Fold in chocolate chips. Divide the mixture among the mini loaf tin, filling each about ¾ full. Sprinkle extra chocolate chips on top.
For the Biscoff banana bread: Microwave Biscoff spread for 10-20 seconds until melted. Swirl half into the batter. Divide the mixture and add a teaspoon of melted Biscoff spread into the middle of each loaf, swirling with a skewer. Sprinkle crushed Biscoff biscuits on top.
For the walnut and cinnamon banana bread: Fold in chopped walnuts and ground cinnamon. Divide mixture and sprinkle extra chopped walnuts on top.
Bake for 18-20 minutes until golden and risen. Cool in tin for 10 minutes, then release from tin. Cool completely on a wire rack.

Notes

For a vegan version, swap eggs for flax or chia eggs, and use plant-based butter and milk alternatives.
To make gluten-free, use a gluten-free self-raising flour blend, ensuring all other ingredients are gluten-free.
For a sugar-free version, use erythritol or stevia as sugar substitutes.
Store the mini loaves at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap mini loaves tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini loaf
Calories: 180
Sugar: 15g
Sodium: 100mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg