Mini Banana Chocolate Chip Bread Recipes

ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
• Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
• Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
• Bake for 50 minutes to an hour, or until a toothpick comes out clean.
• Cool completely before serving.
• Enjoy!

CHOCOLATE CHIP BANANA MINI LOAVES

Steps:

• Heat oven to 350°F. Grease and flour 3 (5 3/4x3-inch) mini loaf pans; set aside.
• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add bananas and vanilla; beat at low speed until well mixed. Stir in all remaining ingredients.
• Spoon batter into prepared pans. Bake 33-38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes; remove from pans. Cool completely. Spread sliced bread with Butter with Canola Oil, as desired.

MINI WHOLE WHEAT BANANA BREADS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F. Coat the sides and bottoms of 4 mini loaf pans (5 3/4 by 3 1/4 by 2 1/4 inches) with nonstick cooking spray.
• Whisk together both flours, the baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Set aside 1 tablespoon of the dry mixture in a small bowl.
• Using a fork, mash 2 1/2 bananas with both sugars in a large bowl until the mixture is mostly smooth with a few small pieces of banana. Add the oil and egg and stir until combined. Stir in the dry ingredients until just combined and then stir in the milk. Toss the chocolate chips with the reserved flour mixture and fold into the batter. Divide the batter among the prepared mini loaf pans. Thinly slice the remaining 1/2 banana and place 4 to 5 slices in an overlapping line down the center of each mini loaf on top of the batter.
• Bake until the tops of the loaves are golden and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the breads in the pans for 10 minutes and then turn each pan upside down to release the breads. Cool completely, banana slice side up, on a wire rack.
• Cook's Notes: To freeze for later use, wrap each loaf first in plastic wrap and then foil. Take out the frozen loaves the night before using and thaw in the refrigerator.
• You can also bake the batter as 1 large loaf in a greased 9-by-5-inch metal loaf pan for 55 to 60 minutes, covering the bread in the last 10 minutes with a piece of foil if it browns too quickly. Cool in the pan 10 minutes and then turn out and cool completely on a wire rack.

EMILY'S BANANA-NUT MINI LOAVES WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-count mini loaf pan with cooking spray.
• Mix sugar, applesauce, egg, and vanilla in a large bowl with a wooden spoon. Add in bananas, walnuts, and chocolate chips and stir to combine. Add flour, baking soda, cinnamon, and salt and stir until completely mixed. Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick or fork inserted into the center comes out clean, 25 to 30 minutes. Allow to cool for at least 30 minutes.

MINI BANANA-CHOCOLATE CHIP BREAD

Steps:

• Heat oven to 350ºF.
• Whisk 1 egg, bananas and mayo in large bowl until blended. Combine flour, 1 cup sugar, chocolate chips, baking soda and salt. Add to banana mixture; stir just until moistened.
• Beat cream cheese, remaining sugar and egg in medium bowl until blended.
• Pour half the banana mixture into 4 greased and floured 5-1/2x3-1/4x2-inch mini loaf pans. Top with spoonfuls of cream cheese mixture; carefully spread over batter in pan. Spoon remaining banana mixture over cream cheese layer; spread carefully to completely cover cream cheese mixture.
• Bake 40 to 45 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove bread loaves from pans to wire rack; cool completely.

CHOCOLATE CHIP-ESPRESSO BANANA BREAD

Steps:

• Heat oven to 325°F. Spray two 8x4-inch loaf pans with canola oil cooking spray.
• In medium bowl, stir together bananas, 1/2 cup of the granulated sugar, the brown sugar, melted butter, vanilla and eggs. In another medium bowl, stir together flour, espresso powder, baking soda, baking powder and salt. Add flour mixture to banana mixture, stirring to combine. Stir in chocolate chips. Pour into loaf pans. Sprinkle remaining 1 tablespoon granulated sugar on top.
• Bake 40 to 45 minutes or until brown and firm to the touch. Cool 10 minutes. Remove from pans, and place top sides up on cooling rack. Cool completely before slicing.

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

MINI BANANA CHOCOLATE CHIP MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter and sugar.
• Add eggs and beat.
• Add bananas, milk and lemon juice.
• Sift together flour, baking powder, baking soda and salt and add to wet ingredients.
• Fold in chocolate chips.
• Spray mini muffin tins with nonstick cooking spray and fill with batter.
• Bake for 12-15 minutes or until golden brown on top.