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Mini Banana Bread Loaves Recipe for Moist Individual Loaves

These mini banana bread loaves are perfect for freezing or gifting — a delicious way to use up overripe bananas.

mini foil loaf pan of banana bread with gift tag

Why I Love Mini Loaves

  • They bake quicker & more evenly: Mini loaves heat through faster than a single large loaf, so you avoid undercooked centers and get consistent results.
  • They thaw faster: Small loaves only need an hour to thaw from frozen, not overnight — great for last-minute brunches or unexpected guests.
  • Perfect for gifting: One batch makes multiple loaves, so you can give a few away and still keep one for quality control (or snacking).

Pan Options

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Mini Loaf Pan

I use a Wilton mini loaf pan for quick breads and it works well for this recipe.

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Foil Pans

Disposable foil pans from the grocery store are a convenient alternative if you prefer not to use a reusable pan.

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5 from 13 votes

Mini Banana Bread Loaves

Makes: 4 mini loaves
Prep Time: 10
Cook Time: 30
Total Time: 1
These mini banana bread loaves are perfect for freezing or gifting and are a great way to use up overripe bananas.

This recipe is a simple variation of the Ultimate Moist Banana Bread recipe.

Recipe by Melissa Rose

Ingredients

  • 1 ½ cups ripe bananas, about 3 large bananas
  • ½ cup unsalted butter, melted
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ½ cup sour cream, or plain Greek yogurt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 ½ cups all-purpose flour, spooned and leveled

⭐️ Before you begin! If you make this recipe, please consider leaving a review and rating to help support small food creators and improve the recipe for others.

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mash 1½ cups ripe bananas (about 3 large bananas) with a fork until smooth and free of large chunks.
  3. Stir in ½ cup melted unsalted butter, ½ cup light brown sugar, and ½ cup granulated sugar until combined. Note: mix by hand to keep the batter dense and moist — an electric mixer can incorporate too much air.
  4. Add 2 large eggs, ½ cup sour cream (or plain Greek yogurt), and 2 teaspoons vanilla extract. Stir until just combined. Then add 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon cinnamon; mix again.
  5. Fold in ½ teaspoon salt, 1 tablespoon cornstarch, and 1½ cups all-purpose flour. Stir until the flour is just incorporated — do not overmix.
  6. Grease a mini loaf pan and fill each cavity with about 1 cup of batter. Alternatively, use disposable foil pans from the grocery store.
  7. Bake at 350°F for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so check at the lower end of the time range.
  8. Cool completely, then store in an airtight container. To freeze, wrap individually in plastic wrap; they keep best for 1–2 months.

Notes from Melissa

Substituting sour cream: Plain Greek yogurt works well as a one-to-one substitute. Stir the yogurt before measuring so extra liquid doesn’t affect the batter.

Make muffins instead: Fill greased muffin tins with about 4½ tablespoons batter and bake 18–20 minutes for approximately 12 muffins.

Quickly ripen bananas: Place whole, unpeeled bananas on a rimmed baking sheet and bake at 300°F for 30–40 minutes. The skins will darken and the bananas will sweeten and soften, perfect for baking.

Nutrition

Calories: 728kcal
, Carbohydrates: 104g
, Protein: 9g
, Fat: 31g

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