Mini Banana Bread Loaf Cakes

A miniature twist on a classic recipe, these Mini Banana Bread Loaf Cakes are soft, moist and packed with flavour. With three flavour options to choose from – melty chocolate chip, cosy cinnamon and walnut, or delicious Lotus Biscoff – these easy mini banana bread loaf cakes are sure to be a hit!

This recipe is part of my Mini Cake Recipe Series which also includes these delicious Mini Victoria Sponge Cakes and these Mini Lemon Drizzle Loaf Cakes. More mini cake recipes coming soon!

Ingredients To Make Mini Banana Bread Loaf Cakes

To make these cute mini banana bread loaf cakes, gather the following ingredients:

• Unsalted butter or margarine: Using a margarine (such as Stork) is a great way to ensure a moist, fluffy and airy sponge texture. If using butter, make sure it is room temperature so it is easy to incorporate into the cake batter evenly.
• Caster sugar: The fine texture of caster sugar means it dissolves really easily into the batter, resulting in smooth and evenly sweetened mini loaf cakes. Golden caster sugar adds a lovely caramel-like flavour but you can use white caster sugar if preferred.
• Eggs: Choose organic free-range eggs and make sure they are at room temperature. For this recipe, you can use either 2 large eggs or 3 medium eggs.
• Self-raising flour: Self-raising flour has a raising agent included already, which gives these loaf cakes a lovely rise and fluffy texture. You can swap for all-purpose plain flour if needed, just remember to add 2 teaspoons of baking powder as well.
• Ripe bananas: When it comes to bananas for banana bread, the riper they are the better! If you can, choose bananas which are turning brown or black as they’ll have the best banana flavour. If you were on the verge of throwing the bananas away because they’re black, those are the ones to use!

Which Baking Tin To Use For Mini Loaf Cakes

To make these mini banana bread loaf cakes, it’s best to use a mini loaf tin. This will make perfectly uniform mini loaf cakes with straight, neat edges and no wasted sponge.

The best way to fill the mini loaf cake tin is to use a piping bag. This way you can make sure there’s an even amount of mixture in each hole. It’s also much quicker than using spoons and less messy! Simply fill your piping bag with the mixture, snip off the end, and pipe into the mini loaf cake tin.

This mini loaf tin is also non-stick and loose-based, making it super easy to remove the mini banana bread loaf cakes! Just push them out from the bottom and carefully peel off the metal bases.

Three Easy Flavour Twists

This recipe gives you three options to choose from and the ingredient measurements are based on making a full batch of 12. However, if you’d prefer to make four of each flavour (as shown in the photographs), simply divide the ingredients by three.

• Chocolate chip: Adding chocolate chips into the cake mixture and on top before baking creates gooey pockets of melted chocolate throughout each mini loaf cake. To make a batch of 12, you will need 100g chocolate chips.
• Lotus Biscoff: The caramel flavour of Biscoff works so well with banana bread! Melted Biscoff Spread is folded into the banana bread mixture, and also swirled into the top of each loaf cake, before being sprinkled with crushed Biscoff Biscuits. To make a batch of 12, you will need 4 tablespoons Biscoff Spread and a few Biscoff Biscuits.
• Cinnamon and walnut: Adding walnuts to the mixture and on top adds a delicious crunch, and cinnamon pairs perfectly with both banana bread and walnuts for a cosy, comforting flavour. To make a batch of 12, you will need 100g walnuts and 2 teaspoons of ground cinnamon.

Mini Banana Bread Loaf Cakes

A delicious take on classic flavours, these Mini Banana Bread Loaf Cakes are soft, moist and packed with flavour. With three flavour options to choose from – classic chocolate chip, nutty cinnamon and walnut, or delicious Lotus Biscoff – these mini banana bread cakes are sure to be a hit!

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Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total: 40 minutes minutes

Servings: 12

Ingredients

For the mini banana bread loaf cakes:

• 180 grams Unsalted butter or margarine (I use Stork) if using butter make sure it's at room temperature
• 150 grams Golden caster sugar or white caster sugar
• 2 large Eggs or 3 medium eggs, at room temperature
• 240 grams Self-raising flour
• 2 medium Ripe bananas make sure they are blackened and very ripe

For the flavour options:

• 100 grams Milk or dark chocolate chips
• 4 tablespoons Biscoff spread + a few crushed Biscoff biscuits
• 100 grams Chopped walnuts + 2 teaspoons ground cinnamon

Instructions

Start by making the banana bread loaf cakes:

• Preheat oven to 180°C fan / 200°C conventional. Lightly grease a 12-hole mini loaf tin with butter.
• In a large mixing bowl, cream the butter and caster sugar until light and fluffy.
  180 grams Unsalted butter or margarine (I use Stork), 150 grams Golden caster sugar
• Beat in the eggs, one at a time, until well combined. You can add 1 tbsp of the 240g flour with each egg to stop the mixture from curdling.
  2 large Eggs
• Add the flour and gently fold the mixture until smooth and just combined.
  240 grams Self-raising flour
• In a separate bowl, mash the bananas until smooth and puréed. Then fold into the sponge mixture.
  2 medium Ripe bananas

To make chocolate chip banana bread:

• Fold the chocolate chips into the cake mixture.
  100 grams Milk or dark chocolate chips
• Then divide the mixture evenly between the tin, filling each hole ¾ full.
• Sprinkle a few extra chocolate chips on top.

To make Biscoff banana bread:

• Add the Biscoff spread into a bowl and pop in the microwave for 10-20 seconds or until melted. Pour half the melted spread into the cake mixture and fold just a couple times to swirl it through.
  4 tablespoons Biscoff spread + a few crushed Biscoff biscuits
• Divide the cake mixture evenly between the baking tin, filling each hole ¾ full.
• Add a teaspoon of melted Biscoff spread into the middle of each loaf cake and use the tip of a skewer to swirl it into the mixture. Scatter the Biscoff biscuit crumbs on top.

To make walnut and cinnamon banana bread:

• Fold the chopped walnuts and cinnamon into the cake mixture.
  100 grams Chopped walnuts + 2 teaspoons ground cinnamon
• Divide the cake mixture evenly between the tin, filling each hole ¾ full.
• Sprinkle a handful of chopped walnuts on top of each cake.

Bake the loaf cakes:

• Bake for 18-20 minutes until risen and golden.
  
• Let the banana bread loaf cakes cool in the tin for 10 minutes, then run a knife around the outside of each cake and carefully release from the tin. Leave to cool completely on a wire rack. Enjoy!
  

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