Looking for the perfect banana bread recipe that’s quick, delicious, and just the right amount of sweet? This easy banana bread with optional chocolate chips or whey protein is a Wild River Collective favorite. It’s the perfect way to use up overripe bananas, and it bakes beautifully into mini loaves—ideal for sharing, gifting, or freezing for later.
I enjoy wrapping these mini banana bread loaves up as little gifts for any occasion or really no occasion at all. The simple gift of freshly baked banana bread is perfect for any time of year. Plus a mini loaf feels like just the right amount for a simple thinking of you gesture or bundle up a few loaves!
Whether you enjoy it as a healthy snack, post-workout treat, or cozy weekend bake, this recipe delivers moist, flavorful banana bread every time.
Why You’ll Love This Banana Bread
- Quick & Simple: Minimal prep and ready in under 30 minutes bake time
- Customizable: Add chocolate chips for a sweet treat or whey protein for a nutrient boost
- Perfect Portions: Mini loaf pans make it easy to share or store
- Naturally Sweet: Overripe bananas bring rich flavor and natural sweetness
Banana Bread Ingredients
- 2 cups organic all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 2 eggs
- 2 1/3 cups mashed overripe bananas (about 4–5 bananas)
- Optional: 1 cup mini or regular chocolate chips
- Optional: 1 tsp vanilla or 2 scoops whey protein powder
Step-by-Step Instructions
Prep the Oven & Pans
Preheat oven to 350°F (175°C). Lightly grease 3–4 mini loaf pans
Mix the Dry Ingredients
In a large bowl, combine flour, baking soda, and salt. Mix in protein powder if using. Set aside.
Cream the Butter & Sugar
In a separate bowl, cream together butter and brown sugar until smooth. Stir in eggs and mashed bananas until well blended. Add vanilla if using and mix to combine.
Combine Wet & Dry Mixtures
Stir the banana mixture into the flour mixture until just moistened. (Over mixing can make bread dense.) Fold in chocolate chips.
Bake & Cool
Divide batter evenly into prepared mini loaf pans. Bake for 22–27 minutes, or until a toothpick inserted in the center comes out clean. (Oven temps can vary so check on mini loaves to avoid over baking). Let loaves cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Tips for the Best Banana Bread
- Use Very Ripe Bananas: The browner, the better—this is where the flavor and sweetness come from. I like to use bananas I’ve stored up in the freezer, just thawed and use in the recipe as needed.
- Don’t Overmix: Stir until ingredients are just combined for a light, tender crumb.
- Mini Loaf Storage: Wrap cooled loaves in plastic wrap or store in an airtight container for up to 3 days, or freeze for up to 3 months.
Banana Bread FAQs
Q: Can I make this recipe in a regular loaf pan?
A: Yes! Just increase the baking time to 50–60 minutes and check for doneness with a toothpick.
Q: How can I make this banana bread healthier?
A: Swap half the flour for whole wheat, reduce the sugar slightly, or add protein powder.
Q: Can I freeze banana bread?
A: Absolutely! Wrap cooled loaves tightly and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Nutrition (per serving, with chocolate chips)
Approximate values, (12 servings total or 3 servings per mini loaf)
Calories: 281 | Protein: 4g | Carbs: 32g | Fat: 12.5g | Fiber: 2g | Sugar: 22g
Enjoy your warm, fresh-baked banana bread with a cup of coffee, a post-sauna tea, or pack it as a sweet treat for your next travel or hiking day. This versatile recipe is part of the Wild River Collective’s mission to celebrate wholesome, easy-to-make recipes that fit into your everyday life.
Save it or share this recipe so you can make it again and again!
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