These mini banana bread loaves are deliciously moist and are extremely easy to throw together. I've added some chocolate chips to this recipe but you could use some toasted chopped nuts instead if you prefer. This recipe will also fill a 900ml loaf tin and will take about 50 minutes to cook in the oven.
For the banana bread:
- 110 g Butter, at room temperature, plus extra for greasing
- 190 g Caster sugar
- 2 Large eggs
- 240 g Self-raising flour
- 1 tsp Baking soda
- 3 large bananas
- 1/2 teaspoon of vanilla extract
- 150 g chocolate chips
- 100 g almond butter
For the almond butter frosting:
- 125 g almond butter
- 50 g butter, softened
- 50 g icing sugar, sifted
- 1 tblsp milk, if needed
- Preheat the oven to 180C. To make the banana bread, cream the butter and sugar in a bowl with a hand held mixer until light and pale.
- Add in one egg and a little flour and mix through, repeat with the other egg and the rest of flour and baking soda, until everything is mixed through and smooth.
- Peel the bananas and mash them with the back of a fork. Add them to the bowl with the vanilla extract, chocolate chips and almond butter and mix through.
- Pour the mix into 10 x 100ml well-greased loaf tins and arrange them on two baking trays.
- Place them in the oven for about 20 minutes, swapping the oven shelves half-way through to ensure they cook evenly. Insert a metal skewer into the centre of each loaf and if it comes out clean the banana breads are ready.
- You can cover it with tinfoil after 15 minutes to stop it browning too much on top if you need to.
- Remove the banana breads from the loaf tins and place them on a wire rack to cool.
- For the filling, beat together the almond butter, butter and icing sugar in a bowl until blended, add the milk if needed to obtain a spreading consistency.
- Once the banana bread loaves are completely cold, spread over the almond butter frosting.
- Arrange on plates and cut into slices to serve.