Mini Chocolate Chip Banana Bread

Think banana bread but in cute mini form! These mini chocolate chip banana bread loaves are like two bite banana breads. They are soft, fluffy, and have a cinnamon sugar streusel on top!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Prep the loaf pan by greasing it with oil or lining it with loaf liners and set aside. In a large bowl, mash the bananas and set aside.

Step 2

In a medium sized bowl, add flour, sugar, cinnamon, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.

Step 3

In a large bowl, whisk mashed bananas, brown sugar, sour cream, melted and cooled butter, egg, egg yolk, and vanilla. Whisk until well combined.

Step 4

Add in flour, baking soda, baking powder, cinnamon, nutmeg, cornstarch, and salt. Using a spatula, fold until a soft banana batter forms. Don’t overmix!

Step 5

Add in mini chocolate chips. Mix in the mini chocolate chips.

Step 6

Evenly divide the batter between 8 loaves, they should be almost full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.

Step 7

Bake the loaves at 350°F for 25-28 minutes. The banana bread loaves are ready when they bounce back at touch or a toothpick inserted comes out clean.

Step 8

These loaves stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

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