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Ingredients for Banana chocolate mini loaves

Banana chocolate mini loaves

Individual quick-bread loaves made with ripe bananas and large chocolate chunks, baked in paper liners for moist mini treats with glossy chocolate pockets and caramelized banana tops.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas, mashed about 1 1/4 to 1 1/2 cups mashed
  • 1 tablespoon lemon juice
  • 2 large eggs
  • 1/2 cup unsalted butter, melted 115 g, cooled slightly
  • 1/3 cup neutral oil (vegetable or canola) or additional melted butter
  • 3/4 cup light brown sugar, packed 150 g
  • 1/4 cup granulated sugar 50 g
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour 220 g
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon optional
  • 3/4 to 1 cup large chocolate chunks or chopped chocolate bar dark or semi-sweet
  • 6 banana slices (for topping) about 1/4-inch thick
  • 2 tablespoons coarse demerara or turbinado sugar optional, for sprinkling
  • to taste nonstick spray or additional butter for greasing if not using liners
  • 12 paper or parchment mini loaf liners
  • to taste powdered sugar or chocolate shavings optional finishing
  • 1 to 2 tablespoons milk or cream optional, to thin chocolate for drizzle

Equipment

  • 12-cup mini loaf pan or two smaller pans
  • Paper mini loaf liners or parchment
  • Mixing bowls
  • Spatula
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Place 12 paper mini loaf liners in a mini loaf pan or grease the pan well if not using liners.
  2. Mash the ripe bananas in a bowl until mostly smooth and stir in 1 tablespoon lemon juice. Set aside.
  3. Whisk together the eggs, melted butter, oil, light brown sugar, granulated sugar, and vanilla extract until combined and slightly glossy.
  4. Stir the mashed bananas into the wet mixture until evenly distributed.
  5. In a medium bowl, whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using).
  6. Fold the dry ingredients into the wet ingredients with a spatula until just combined; small streaks of flour are okay.
  7. Gently fold in 1/2 cup of the chocolate chunks so you have remaining pieces to place on top.
  8. Divide the batter among the prepared liners, filling each about three-quarters full for room to rise.
  9. Press one banana slice into the top center of each loaf and scatter the remaining chocolate chunks around it. Optionally sprinkle coarse sugar for a sparkling finish.
  10. Bake for 18–24 minutes, rotating the pan once, until the tops are golden and a toothpick inserted near a chocolate chunk comes out with a few moist crumbs. Avoid overbaking.
  11. Cool the loaves in the pan for 8–10 minutes, then transfer to a wire rack to cool completely.
  12. If desired, melt remaining chocolate with 1–2 tablespoons milk or cream and drizzle over cooled loaves, then dust with powdered sugar or add chocolate shavings.

Notes

Baking times are guidelines; ovens vary. Check earlier to avoid overbaking.
Chopped chocolate yields more dramatic melted pockets than chips.
The optional lemon juice in the mashed bananas helps keep them from darkening quickly and adds brightness.