Banana Chocolate Chunk Mini Loaves

Banana Chocolate Chunk Mini Loaves

I promise, this will be the last banana recipe for a while.  I finally used up the last three bananas in my possession —yay! What a relief! I thought my last couple of bananas were black but these were super black and ripe! But the outcome of these cute little mini loaves were delicious.  Who doesn’t like banana and chocolate with crunchy almonds? I shared these loaves with my neighbor Angela and my dear friend Lisa, who I’m having lunch with today.  Happy hump day!

Banana Chocolate Chunk Mini Loaves

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  • 1/4 cup (1/2 stick) of unsalted butter, softened
  • 1/2 cup of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 3 bananas, mashed
  • 1/2 cup of buttermilk
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 (6 ounce) package of bittersweet chocolate chunks (I used Scharffen Berger)
  • sliced almonds to sprinkle on top (optional)

Banana Chocolate Chunk Mini Loaves


Preheat the oven to 350 degrees F.  Grease four 5-1/2″ x 3″-inch mini loaf pans.

Using a stand or electric mixer (or mix by hand) cream butter and sugar.   Then add eggs and continue to beat until combined, scraping down the sides of the bowl.  Add vanilla extract, mashed bananas, buttermilk and beat until well blended.  Add flour, baking powder, baking soda and salt.  Mix until just moistened.  Fold in chocolate chunks.

Divide the batter among four mini loaf pans, about 2/3 full.  Sprinkle the top with sliced almonds.  Place the four mini loaf pans onto a baking sheet and bake for 30-33 minutes or until the tester/toothpick inserted into the center comes out clean.

Let the mini loaves cool completely on a cooling rack before cutting into them.

Adapted from Barbara Bakes

Banana Chocolate Chunk Mini Loaves


61 thoughts on “Banana Chocolate Chunk Mini Loaves

  1. Now this is what I could have to breakfast every morning. Thank you Anne! These look wonderful and I bet they taste fantastic. It has antioxidants, vitamin E, B6, fiber and much more in one yummy serving. 😀

  2. Without the sliced almonds this would still be tasty, but ordinary. The almonds gives it a nice texture balance. This is a winner!

  3. Although I don’t love to eat plain ol’ bananas, I LOVE them baked into breads and muffins and get excited when I find new recipes for them—these sound fantastic! And your photos are beautiful!

  4. Absolutely love those mini loaf tins. I’m hoping to be baking banana bread tomorrow – ouch! Hope it turn out as good as yours. Although I’m still taking new photos of the cauli and swede soup so the bread may have to wait.

  5. haha… I’ve been on a banana baking binge as well. So far I’ve made 3 banana desserts in one month. Obsessed much? I made something very similar to this last week. My neighbour’s kids loved it. Never fail when there is chocolate and banana in the mix.

  6. I would love to sit down to this! Personally, I never get tired of baking, smelling, eating, seeing banana bread. I love to make them small and give them out as gifts or freeze a couple for later. Plus, I love chocolate banana bread. Those Scharffen Berger chunks must be sooo good in yours! Love the touch of almonds on top!

  7. I love the sliced almonds on top of these … and they’re so freakin cute! I don’t know what it is about mini loaves but I love they way they look!

  8. These look fantastic, Anne! They’re the perfect size and the almonds on top “make” them. You’ve been sharing some incredible banana recipes. No need to stop on my account. 🙂

  9. Pingback: Banana Bread Loaf | sisteRecipes

  10. Anne, You have so many delicious recipes…..we are drooling over these amazing recipes and pictures. We would love to have you submit your recipes on our new sister site – It has so many fun features and drives traffic back to your blog. Stop by and check it out. -The Six Sisters

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