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–+ servings
Close-up of a moist slice of Banana Bread Minis showing nuts and a caramelized banana topping.

Banana Bread Minis (Snack-Size)

This recipe creates a single, snack-sized mini loaf of banana bread, perfect for a quick treat or lunchbox inclusion. It uses simple ingredients and is quick to prepare.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 1 loaf
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

For the Mini Loaf
  • 1 small over-ripe banana 6-7 inches long
  • 3 tablespoons unsalted butter at room temperature, 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; use any chopped roasted nuts

Equipment

  • Mini Loaf Pan (5 3/4” x 3” x 2”)
  • Medium bowl
  • Fork

Method
 

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

Notes

This recipe uses only the egg yolk. You can use any chopped roasted nuts instead of pecans. Wheat germ is optional but adds texture.

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