Mini Loaf Chocolate Chip Banana Bread
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This mini loaf chocolate chip banana bread turns one ripe banana into two moist small loaves packed with melty mini chocolate chips. Made with oil and brown sugar for a soft, tender crumb, it’s an easy one-banana recipe that takes just 10 minutes of prep and a couple mini loaf pans. Perfect for when you want a warm slice of banana bread without a full-size loaf.
Mini Loaf Banana Bread, Chocolate Chip Style
- Yield: Two mini loaves that yield about 6 slices
- Total Time: 36 minutes (easy 10-minute prep)
- Flavors: Full on banana with sneaky bites of chocolate
- Texture: Soft, moist crumb from oil and brown sugar
- ✨Why Bake This: You can’t go wrong with my popular small batch banana bread that now showcases mini chocolate chips.
It seems to be a given — anytime you’re making banana bread, a chocolate chip version is the obvious next bake. When I was testing my original version of banana bread, I used that dialed-in base and folded in some chocolate.
The one thing with this small batch banana bread that became important in testing is the chocolate chips you choose. Mini chocolate chips are the only way to go. Here’s why:
- Little loaves mean every slice is small. Regular chips are too big, and you’ll end up with bare, chocolate-less bites for the same amount. Mini chips tuck into every corner, so no slice gets left out.
- The smaller chips are naturally lighter, so they stay suspended in the batter better — instead of sinking to the bottom.
The base is the same one-banana formula I tested my way through on the original recipe, right down to measuring the mashed banana so the bread never turns gummy. If you want the full breakdown on banana sizing, the original post has it. Here, the chocolate does the talking.
How To Make Chocolate Chip Banana Bread Mini Loaves
First, I recommend mashing the banana in a separate bowl so you can measure out the exact amount.
Add the mashed banana to a mixing bowl with the brown sugar, oil, egg, and vanilla. Mix until the egg is fully combined — little streaks of unmixed egg can bake into eggy spots in the bread. The batter will look a bit chunky from the banana.
Set a mesh strainer over the bowl and sift in the dry ingredients. This does two things: it distributes everything evenly and catches any pesky clumps. Stir just until the flour streaks disappear, then fold in the mini chocolate chips.
Portion the batter equally between two mini loaf pans — these are usually sold in sets, which makes them handy for small batch quick breads (the same ones I use for my small batch pumpkin bread). You can skip the parchment if you grease every corner well so the loaves release cleanly, but I cut my parchment long and use the overhang as a sling to lift the loaves right out.
Just before the pans go in the oven, dot a few extra mini chips over the batter so every slice gets chips on top. Then bake until the loaves turn golden and the smell of warm banana starts drifting through the kitchen.
Erin’s Tips Before You Bake
- The banana needs to be ripe. For the best moisture, flavor, and sweetness, the banana should be brown and spotty. Underripe bananas won’t deliver the same texture or flavor.
- Small loaves don’t take as long to bake. The mini loaves naturally bake faster than a standard size, and banana bread can dry out fast. Start checking a few minutes early and pull them the moment a toothpick comes out with just a crumb or two.
- Stick with a neutral oil. Oils with notes of flavor (i.e. olive) can compete with the banana and chocolate. Canola, vegetable, refined coconut, and grapeseed all work.
- For more texture, add nuts. Fold in about ¼ cup of chopped walnuts or pecans along with the chocolate chips. Toast them first, and they’ll bring a warm, nutty depth that goes great with the chocolate and banana.
- Try a flavor spin with my mini caramel apple banana bread recipe next!
Did You Make It? Let’s Hear About It!
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If you rescued a lonely banana and turned it into these little loaves, tell me how it went. Drop a comment and a ⭐ rating below — it means so much, and it helps other bakers find their way here.
Mini Loaf Chocolate Chip Banana Bread
by Erin Cernich
Equipment
Ingredients
- ½ cup very ripe banana, mashed (one large, or two small)
- ¼ cup canola oil (or any neutral oil)
- 6 tablespoons packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 6 tablespoons mini chocolate chips
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease 2 small 3×5.75-inch loaf pans. Line the long side of the pans with a piece of parchment paper long enough to hang over the sides of the pans.
- In a small mixing bowl, add the ripe banana(s) and smash with a fork. A few small chunks are ok. Measure out a 1/2 cup.
- In a medium mixing bowl, add the mashed banana, oil, brown sugar, vanilla, and egg. Use a whisk or spatula to mix well.1/2 cup very ripe banana, mashed, 1/4 cup canola oil, 6 tablespoons packed light or dark brown sugar, 1 teaspoon vanilla extract, 1 large egg, room temperature
- Set a fine mesh strainer over the bowl. Add the flour, baking powder and baking soda, salt, and cinnamon. Sprinkle the dry ingredients over the wet. This removes lumps and evenly distributes the ingredients.3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon
- Fold in the chocolate chips, then equally divide the batter into the prepared pans.6 tablespoons mini chocolate chips
- Bake the banana bread for 26 to 30 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the bread in the pans set on a wire cooling rack for 10 minutes. Run a knife around the edges of the bread and gently lift it out of the pans using the parchment overhang. Cool completely on the rack.
- The bread can be stored covered at room temperature for up to 3 days before it starts to dry out. Slices can be reheated in the microwave for a few seconds and slathered with butter!
Notes
- Serving Size – The small batch recipe is easily doubled. Use a standard 9×5 loaf pan and start checking at 40 minutes.
- Can I Just Make One, Larger Loaf? There’s not enough batter for a 9×5 loaf as written (the bread will be thin and dry). I recommend doubling the recipe for a larger loaf.
- Making Muffins – You can divide the batter into 5 to 6 muffin liners and start checking at 20 minutes.
- Chocolate Chips – Because mini chips aren’t as heavy, they won’t sink to the bottom of the loaf. If all you have are regular-sized chips, toss them with a little flour to keep them from sinking.
- How Many Bananas? One large (approx. 8-inch) banana will yield a 1/2 cup of mashed bananas. As will 2 small (approx. 6-inch) bananas.
- Freezing – Wrap the mini loaves individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months, and thaw at room temperature.
Nutrition Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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