Mini loaves of banana bread with walnuts and chocolate chips.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
16
Yield:
8 mini loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-count mini loaf pan with cooking spray.

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  • 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.

Nutrition Facts

201 calories; protein 3.9g 8% DV; carbohydrates 35.1g 11% DV; fat 6.6g 10% DV; cholesterol 11.6mg 4% DV; sodium 140.2mg 6% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2019
6.29.19 A cup of sugar seemed like a lot for a family who really isn’t into super-sweet these days. My bananas were VERY ripe, and VERY sweet, so I felt comfortable in reducing the sugar amount by half. Trying to watch my sugar these days, so I substituted Truvia® Baking Blend for the sugar which gave us just about the perfect level of sweetness (personal taste). I used three 3-1/2”x6” loaf pans and baked at 350ºF for 35 minutes. I love these small loaf pans for portion control more than anything else. They work great because it keeps us from totally pigging out when something tastes good, like this recipe. They baked up moist, tender, loaded with flavor, and oh yeah, those soft chocolate chips (don’t skip them) accented the banana flavor oh-so-well. Just Emily, thanks for sharing your recipe, this one’s a keeper. Read More
(7)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/29/2019
6.29.19 A cup of sugar seemed like a lot for a family who really isn’t into super-sweet these days. My bananas were VERY ripe, and VERY sweet, so I felt comfortable in reducing the sugar amount by half. Trying to watch my sugar these days, so I substituted Truvia® Baking Blend for the sugar which gave us just about the perfect level of sweetness (personal taste). I used three 3-1/2”x6” loaf pans and baked at 350ºF for 35 minutes. I love these small loaf pans for portion control more than anything else. They work great because it keeps us from totally pigging out when something tastes good, like this recipe. They baked up moist, tender, loaded with flavor, and oh yeah, those soft chocolate chips (don’t skip them) accented the banana flavor oh-so-well. Just Emily, thanks for sharing your recipe, this one’s a keeper. Read More
(7)
Rating: 5 stars
07/19/2019
Yummy. Made muffins. Baked 18-20 minutes. Read More
(2)
Rating: 5 stars
07/20/2019
I had only 2 very yucky brown bananas, so I used what I had. I put them in 3 small bread pans and they baked beautifully! I will make this again when I have brown bananas. Read More
(2)
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Rating: 5 stars
01/18/2020
I made this but without the chocolate chips and nuts, very moist. Will make it again. Read More
(2)
Rating: 4 stars
07/22/2019
More flavor than the other recipe that I use. Although I added fresh ground nutmeg, about 1 tsp. This recipe was a little easier to put together than my other recipe. I am very happy with this recipe, and will use it again. Read More
(2)
Rating: 5 stars
07/20/2019
I’ll make it again! Read More
(2)
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Rating: 5 stars
04/23/2020
It was moist and dense and fantastic. I love this recipe! Simply awesome banana loaf! Thank you Emily! Read More
(1)
Rating: 5 stars
11/08/2020
Easy to make. Tastes delicious Read More
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