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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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!
