Easy Banana Chocolate Chip Mini Breads – Kid-Friendly Snack for Busy Moms

What I love most about this recipe? It’s so simple my eldest, who’s 9, can make the entire batter herself. She just needs a bit of help with the oven. The younger ones love to help too — especially when it comes to adding the chocolate chips “to their heart’s content.”

These mini banana breads are perfect for:

School lunches (they fit perfectly in lunchboxes!)
Snacks on the go for those crazy evenings filled with after-school activities
Or honestly… just to enjoy warm out of the oven with a glass of milk

They’re moist, delicious, and made with real ingredients you probably already have in your kitchen.

What You’ll Need

1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup sugar
Chocolate chips (as many as your heart desires)
3 medium ripe bananas
⅓ cup melted butter (cooled slightly) or olive oil
1 large egg
1 tsp vanilla extract

How to Make Them

Preheat your oven to 375°F (190°C).
In a large bowl, mash your bananas. Add the melted butter or oil, egg, and vanilla. Mix well.
Add in your dry ingredients: flour, baking soda, salt, and sugar. Stir until just combined — no need to overmix.
Fold in your chocolate chips (this is the kids’ favorite part!).
Pour into cupcake tins or mini loaf pans. I love using these silicone mini loaf tins and silicone cupcake tins because they make cleanup a breeze and there’s no need for liners of extra grease.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool for a few minutes (if you can wait that long!) — then enjoy.

FitFab Tip

Make a double batch and freeze half! They thaw beautifully, and you’ll thank yourself on those busy school mornings when everyone’s running out the door.

Whether you’re baking together on a Sunday afternoon or prepping snacks for the week, these little banana breads are sure to become a family favorite — just like they are in ours.

FAQ

Can I use frozen bananas for this recipe?

Yes! Frozen ripe bananas work perfectly. Just thaw them first and drain any excess liquid before mashing. They actually make the mini breads extra moist.

Can I make these banana breads without chocolate chips?

Definitely. You can swap the chocolate chips for blueberries, chopped walnuts, or even leave them plain for a classic banana flavor. My kids sometimes mix half and half!

How should I store banana chocolate chip mini breads?

Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them individually and reheat as needed.

Can I make these as full-size loaves instead of minis?

Yes — just pour the batter into a standard loaf pan and bake at 350°F for about 50–55 minutes, or until a toothpick comes out clean. Perfect for slicing and freezing!