These mini loaves are extra large and delicious. Make sure your bananas are very ripe and soft. I love to add a little cinnamon in the mix, but you can omit if you want. The mini chips are the best in this recipe as they add little bits of chocolate flavor. Sprinkle extra mini chips on top and a bit of powdered sugar. Happy baking!

Mini chocolate chips work best in this recipe as the chocolate doesn’t overwhelm the banana flavor

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup neutral vegetable oil
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup full-fat sour cream (substitute Greek yogurt)
  • 1 -1 1/2 cup mashed over ripe banana
  • 1 cup mini chocolate chips
  • 2 Tablespoons powdered sugar, optional

Directions:

Preheat oven to 400 degrees. Spray 4 mini loaf pans (5 1/2″ x 3″ x 2 1/4″ high) with cooking spray. In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt. Add both sugars and whisk to combine and incorporate well. 

In a separate large bowl, whisk together the oil, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.

Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Fold in the chocolate chips mixing just until combined.

Divide the batter evenly among prepared baking tins, filling each tin all the way to the top. Add a few extra mini chips on top.

Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. 

Transfer to a cooling rack after removing from loaf pan to cool completely. Sprinkle with powdered sugar as desired. You can freeze loaves in ziplock for a few weeks if they last that long! Enjoy!