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I love when I post a recipe like these mini banana bread loaves and within a couple days dozens of you make it and love it!

That makes me so happy.  I am notorious for buying too many bananas and then throwing them in the freezer whole to use later.  

A quick inventory of my freezer revealed that I had TEN bananas that needed to be used up.

How do you freeze bananas?

I freeze the lazy way – I simply throw them whole, peel and all, in the freezer.  Once placed on the counter they thaw into this liquidy banana gold.  You can also peel your bananas, freeze them individually on a cookie sheet, and then 30 minutes later, store in a ziptop bag.  That way they won’t stick together and you can pull out as many as you need.

this is a photo of mini banana bread loaves

My weekly newsletter goes out every Monday, and this recipe is posted in my newsletter.  But as more and more people made these, questions were raised “where is the recipe?!”  Now this recipe will have a home on my blog for future reference.  My mini loaf pans were bought at Goodwill, but here is a similar set at Target.

this is a photo of mini banana bread loaves

Mini Banana Bread

Yield: 4 mini loaves
Prep Time: 2 minutes
Cook Time: 20 minutes 18 seconds
Total Time: 22 minutes 18 seconds

I love tiny food. These mini banana bread loaves are perfect for meal prep. I've enjoyed one with breakfast every morning with chicken sausage and fruit.

Ingredients

  • 2 bananas, mashed
  • 1/2 cup quick or regular oats
  • 1/4 cup flour
  • 1/4 cup powdered peanut butter (I used PBFit)
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 cup Splenda
  • 1 egg
  • 1/4 cup unsweetened almond milk
  • 28 grams Lily's sugar free chocolate chips

Instructions

    Mix everything together except the chocolate chips and divide between four mini loaf pans. Divide the chocolate chips on top of the banana bread and bake at 350 for 18-20. Let cool before removing from pans.

Notes

Click here to see what the WW points would be on your plan. If you count calories or macros, each one is 198 calories, 5.2 fat, 34 carbs, 5.2 fiber and 7.5 protein.

Did you make this recipe?

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© Biz

Powdered peanut butter is my go to ingredient to make peanutty recipes – I used the sugar free but there is no point difference if you choose the regular.  PBFt and PB2 are basically the same, just manufactured by different companies.

this is a jar of PBFit powdered peanut butter

Lily’s chocolate chips are my go to sugar free chips.  I use the mini chips so it seems like I am getting way more!

The points and macros are in the recipe card.  These reheat in the microwave for 30 seconds beautifully, or you could reheat them in an airfryer for 5 minutes to reheat.

this is a photo of mini banana bread loaves

Let me know if you make these mini banana bread loaves!  I’d love to see it.  You can check out my MIL recipe for banana bread here – posted nearly 11 years ago!

 

For this simple recipe, mix everything except the chocolate chips in a bowl and cook at 350 for 18-20 minutes. These reheat in the microwave for 30 seconds beautifully, or you could reheat them in an airfryer for 5 minutes to reheat. On #teampurple these are 3 points each. On #teamgreen and #teamblue these are 4 points each.