Mini Chocolate Chip Banana Loaves

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Mini Chocolate Chip Banana Loaves, a delicious twist on classic banana bread. Perfectly moist, packed with ripe bananas, a touch of cinnamon, and overflowing with chocolate chips, these mini loaves are topped with a silky dark chocolate ganache that's simply irresistible. Ready to fill your kitchen with the aroma of baked goodness?

Prep Time 35

Cook Time 22

Total Time 57

Servings Mini Loaves

Calories 544kcal

Author Fay

INGREDIENTS

Banana Loaves

3 (3) bananas very ripe
156 g (1 ¼ cups) all-purpose flour OR self-rising flour
7 g (1½ teaspoon) baking powder omit is using self-rising flour
100 g (½ cup) superfine sugar
120 ml (½ cup) vegetable oil
2 (2) eggs large
85 g (½ cup) chocolate chips
¼ teaspoon (¼ teaspoon) cinnamon

Ganache Topping

150 g (5.3 oz) dark chocolate
80 g (⅓ cup) heavy cream

Garnish

42 g (¼ cup) chocolate chips

INSTRUCTIONS

Banana Loaves

Preparation: Preheat your oven to 338°F (170°C) and grease an 8 cavity mini loaf pan.
Banana Mixture: In a large mixing bowl, mash the ripe bananas well using a potato masher or fork.
Combine Ingredients: To the mashed bananas, add the all-purpose flour, baking powder, sugar, chocolate chips, cinnamon, vegetable oil, and eggs. Stir with a wooden spoon until the mixture is well combined and no flour streaks remain.
Bake: Evenly divide the batter among the prepared mini loaf pan cavities. Bake in the preheated oven for 22 minutes, checking after 20 minutes to prevent overbaking.
Cool: Allow the loaves to cool in the pan on a wire rack for 10 minutes, then transfer them out of the pan to cool completely on the wire rack.

Ganache Topping

Chocolate Topping: For the ganache, add dark chocolate and hot cream to a heat-proof bowl. Stir until the chocolate melts and the mixture becomes smooth.
If necessary, microwave on full power for 20 seconds, stir, and repeat until smooth.
Refrigerate the ganache, stirring often, until it thickens enough to pipe.
Decorate: Fill a piping bag fitted with a petal tip with the ganache and pipe in a zig-zag motion down the length of each mini loaf.
Garnish with a few chocolate chips or some grated chocolate.

NOTES

Use very ripe bananas for best sweetness and moisture.

Don't over-mix batter to keep loaves tender.

Add 5ml (1 tsp) vanilla extract to batter for more flavor if desired.

Microwave ganache briefly if it gets too thick.

Substitute 85g (½ cup) nuts or dried fruit for the chocolate chips.

Store loaves at room temp for 3 days or refrigerate for 1 week.

NUTRITION