Recipe Card - Eggless Mini Banana Bread Loaves -

Recipe Card - Eggless Mini Banana Bread Loaves

A one-bowl, stand-mixer no egg banana bread baked as tall, soft mini-loaf muffins with blueberries and warm spice.

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Course: Breakfast, Dessert, Snack

Cuisine: American, Caribbean

Keyword: baking, banana bread, banana mini loaf pans, banana muffins, muffins

Prep Time: 15

Cook Time: 45

Servings: mini loaves

Calories: 321kcal

Equipment

Ingredients

3 ripe bananas 3 - 4, medium, mashed (half-batch banana estimate: ~14 oz, based on a double batch weighing 1 lb 12 oz after peeling)
4 oz butter 8 tbsp / ½ cup, 1 stick, melted and cooled
1 tsp pure vanilla extract
½ tsp cinnamon powder
½ tsp salt
Pinch cardamom
½ cup brown sugar
¼ cup white sugar
1½ tsp baking powder
1½ cups all-purpose flour

Optional Add-Ins:

1½ cups blueberries tossed with 1 tbsp flour, optional
1 cup chopped pecans or walnuts optional
chocolate chips 1/2 - 1 cup, optional
½ cup raisins 1/2 - 1 cup, optional nod to the inspiration

Instructions

Preheat Oven — Preheat oven to 350°F and lightly grease mini loaf or rectangle muffin tins, ensuring corners and edges are well coated for easy release.
Prepare Batter Base — Add mashed bananas (bananas were pounded in the video), vanilla extract, cinnamon, salt, cardamom, brown sugar, white sugar, baking powder, and flour to the bowl of a stand mixer fitted with the whisk attachment.
Initial Mixing — Whisk on medium speed just until the ingredients are combined and no dry flour pockets remain.
Add Melted Butter — Pour in the melted, cooled butter and beat on Speed Level 4 for 1 minute until fully incorporated; the batter may appear runny at first but will emulsify and thicken slightly as whisking continues.
Adjust Consistency — If the batter still feels overly loose after mixing, add a small amount of flour and whisk briefly; proper mixing usually corrects the texture without additional flour.
Fold Add-Ins — Gently fold in blueberries dusted with flour along with chopped pecans or walnuts; chocolate chips or raisins may also be added if desired.
Fill Tins — Spoon the batter evenly into the prepared mini loaf tins, filling each cavity fairly full — about a heaping 1/3 cup per cavity — and lightly smooth the tops if needed.
Bake — Bake in the preheated oven until the mini loaves are well risen, lightly golden on the surface, and a wooden skewer inserted into the center comes out clean or with a few moist crumbs, about 30-40 minutes depending on oven performance and pan depth.
Cool in Pan — Remove the tins from the oven and place them on a wire rack; allow the loaves to cool in the tins for several minutes so the structure can set and release more easily.
Unmold — Carefully turn the mini loaves out onto the rack and allow them to finish cooling completely.
Serve — Serve warm for a softer crumb or at room temperature once fully set.

Notes

Nutrition Info does not include chocolate chips or nuts

Nutrition