Mini Banana Chocolate Chip Bread Recipes

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.

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.

BANANA-CHOCOLATE CHIP MINI DOUGHNUTS

Steps:

• Preheat the oven to 425 degrees F. Generously coat a mini doughnut pan with cooking spray. Whisk the flour, baking powder, baking soda, 1/2 teaspoon cinnamon and the salt in a large bowl. Whisk the mashed bananas, yogurt, vegetable oil, brown sugar, eggs and vanilla in a separate bowl. Stir the banana mixture into the flour mixture until just combined; stir in the chocolate chips.
• Transfer the batter to a large resealable plastic bag and snip off one corner. Pipe the batter into the prepared pan, filling each cup almost all the way. Bake until golden brown, 7 to 8 minutes. Let cool in the pan2 to 3 minutes; remove the doughnuts to a rack to cool completely. Letthe pan cool, then coat with more cooking spray and repeat with the remaining batter.
• Put the melted butter in a shallow bowl. Mix the granulated sugar and the remaining 1/4 teaspoon cinnamon in another shallow bowl. Dip one side of each doughnut in the butter, letting the excess drip off, then immediately dip it in the cinnamon sugar. Store in an airtight container up to 2 days.
• You can also make these in a mini muffin pan; bake 8 to 10 minutes.

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.

CHOCOLATE CHIP BANANA BREAD

Steps:

• For the banana bread
• Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
• Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in flour, baking soda, cinnamon and salt until blended. Stir in HERSHEY'S® Mini Semi-Sweet Chocolate Baking Chips then spoon into prepared pan.
• Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.

JUDY'S CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, buttermilk and vanilla. In another bowl, mix flour, baking powder, baking soda and salt; stir into creamed mixture. Fold in chocolate chips and, if desired, walnuts., Transfer to prepared pan. Bake 60-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack; remove paper.

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.

MINI BANANA BREADS

Steps:

• Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
• In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
• Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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.