I recently tried this mini banana bread recipe and it hit the sweet spot: a perfectly moist, fluffy little banana bread treat sized just for one or two. It feels nostalgic, cozy, and satisfying without the commitment of a full loaf.

Why You’ll Love This Recipe

I’ll tell you why this mini banana bread stands out to me:

It’s tailored for one or two servings—no giant loaf, no leftovers. I like that when I just want a little treat, I don’t end up with four slices I need to finish.
The bake time is much shorter than a full loaf—about 25 minutes or so—so I don’t have to wait a long time to satisfy a banana bread craving.
It uses simple ingredients and a straightforward process. I didn’t need any fancy tools, so it felt approachable even on a regular day.
The flavour and texture are excellent—ripe banana, optional chocolate chips and walnuts for texture and richness, plus a bit of cream cheese for extra moistness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons + 2 teaspoons (35 g) unsalted butter
¼ cup (55 g) mashed ripe banana
1 tablespoon + 2 teaspoons (25 ml) whole milk
2 tablespoons (25 g) light brown sugar
2 tablespoons (25 g) granulated sugar
¼ teaspoon vanilla extract
2 tablespoons + 2 teaspoons (40 g) cream cheese
¼ cup + 3 tablespoons (70 g) all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon baking powder
⅛ teaspoon salt
¼ teaspoon ground cinnamon
⅛ cup (15 g) chopped walnuts (optional)
3 tablespoons + 2 teaspoons (40 g) dark chocolate chips or chopped dark chocolate
Extra chocolate chips for topping

Directions

Preheat the oven to 350°F (180°C) and grease two ramekins or small baking dishes.
In a bowl, melt the butter in the microwave in 20-second intervals, stirring each time, until mostly melted.
Add the mashed banana and milk to the melted butter and mix until combined.
Add the brown sugar, granulated sugar, cream cheese, and vanilla extract. Mix until smooth.
In a separate bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet mixture and gently fold until just combined—stop when there are no visible streaks of flour.
Stir in the chopped walnuts and chocolate chips.
Divide the batter evenly between the two greased ramekins. Bake for 15 minutes.
Remove from the oven, top with extra chocolate chips, then return to the oven and bake for another 10 minutes.
Let cool slightly before serving.

Servings and timing

Yield: 2 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35–40 minutes

Variations

Here are some ways I like to tweak this recipe:

Skip the chocolate chips or walnuts if I prefer a more straightforward banana bread flavour.
Use sour cream or thick plain yogurt instead of cream cheese for a similar moist texture.
Swap dark chocolate chips for milk or white chocolate depending on my preference.
Use oil instead of butter in a pinch—the flavour changes a bit, but it still works well.
Halve the recipe and use one ramekin if I only want one serving.

Storage / reheating

I store any leftovers in an airtight container at room temperature for up to one day. If I need to keep them longer, I refrigerate them, though they taste best fresh.
To reheat, I microwave for about 15–20 seconds or warm them in a 300°F (150°C) oven for a few minutes until soft and warmed through.

FAQs

Can I use salted butter instead of unsalted?

Yes, I just leave out the added salt in the recipe if I’m using salted butter.

Do I have to use vanilla extract?

No, it’s optional. I like the depth it adds, but the banana bread still tastes great without it.

Can I make this with oil instead of butter?

Yes, it works. The flavour will be a bit different, but the texture stays nice and moist.

Can I skip the chocolate chips or walnuts?

Definitely. I’ve made it without them, and it still turns out delicious.

Can I make this into mini muffins instead?

Yes, I just bake them in a mini muffin tin and check on them a few minutes earlier since they bake faster.

Conclusion

I genuinely enjoy this mini banana bread for those times when I want something comforting and sweet but don’t want to commit to a full loaf. It’s quick, easy, and delivers on flavor every time. If I’ve got one ripe banana sitting around, this is one of my favorite ways to use it up.

Mini Banana Bread