Mini Banana Bread Loaves

This classic banana bread recipe is simple to put together and looks impressive when baked in our Mini Loaf Pan.


  •  Canola oil for spritzing
  • 3   ripe bananas, mashed
  • ½ cup (125 mL) vegetable oil
  • ¼ cup (50 mL) milk
  • 2   eggs
  • ½ tsp (2 mL) vanilla extract
  • 1½ cups (375 mL) all-purpose flour
  • 1 cup (250 mL), plus 1 tbsp (15 mL) granulated sugar, divided
  • 1 tsp (5 mL) baking soda
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) ground cinnamon


  1. Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.

  2. In a large bowl, combine the bananas, oil, milk, eggs, and vanilla, and mix well. Stir together flour, 1 cup (250 mL) of the sugar, baking soda, and salt in a small bowl. Add the dry ingredients to the wet ingredients and stir just until moistened.

  3. Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan. Stir together the remaining 1 tbsp (15 mL) of sugar and cinnamon and add to the Powdered Sugar Shaker. Sprinkle the cinnamon sugar mixture evenly over the batter.

  4. Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.


  • 8  servings

Nutrients per serving:

U.S. nutrients per serving (1 loaf): Calories 360, Total Fat 16 g, Saturated Fat 2.5 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 54 g, Fiber 2 g, Sugars 31 g, Protein 5 g

Cook's Tips:

If you don’t have a Large Scoop, pour ⅓ cup (75 mL) per well.

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