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Mini Banana Bread Loaf Cakes

Delicious Mini Banana Bread Loaf Cakes for Cozy Moments

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These Mini Banana Bread Loaf Cakes are a nostalgic treat, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 loaves
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 180 grams Unsalted Butter Use room temperature for optimal mixing.
  • 150 grams Golden Caster Sugar Substitute with white caster sugar if needed.
  • 2 large Eggs Ensure they’re at room temperature.
Dry Ingredients
  • 240 grams Self-Raising Flour Substitute with all-purpose flour plus baking powder.
  • 2 medium Ripe Bananas Choose very ripe, blackened bananas for maximum flavor.
Optional Add-ins
  • 100 grams Chocolate Chips Fold into batter for a fun variation.
  • 4 tablespoons Biscoff Spread Can be substituted with Nutella.
  • 100 grams Chopped Walnuts Omit for a nut-free version.
  • 2 teaspoons Ground Cinnamon

Equipment

  • 12-hole mini loaf tin
  • Mixing Bowl
  • hand mixer or stand mixer
  • Spatula
  • Potato Masher

Method
 

Baking Steps
  1. Preheat your oven to 180°C fan / 200°C conventional and grease the mini loaf tin.
  2. Cream the unsalted butter and golden caster sugar until pale and fluffy.
  3. Incorporate the eggs one at a time, adding a tablespoon of flour with each.
  4. Fold in the self-raising flour until just combined.
  5. Mash the ripe bananas and fold them into the batter.
  6. Add optional ingredients for variations and mix well.
  7. Fill each cavity of the mini loaf tin about ¾ full.
  8. Bake for 18 to 20 minutes until golden brown and a toothpick comes out clean.
  9. Cool for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1loafCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Freeze for longer storage.

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