Are those ripe bananas calling your name? These mini banana bread loaves are baked in small 3×5 inch loaf pans, making them perfect for gifts, sharing, or freezing for later. Instead of one large loaf, this recipe makes three moist banana breads with domed tops and a tender crumb.
Why Make Banana Bread in Mini Loaf Pans?
What I love most about this recipe is how pretty the loaves are. They bake up dark golden brown with slightly domed tops, almost like something you'd see in a bakery case. The texture is moist but not mushy, and the sweetness level is just right. They're sweet enough to feel like banana bread, but not so sweet that it tastes like cake.
Mini loaves are also really practical. They're great for gifting, easy to freeze, and perfect when you want smaller portions instead of one big loaf. I often wrap them individually and freeze them so we can pull one out whenever the banana bread craving hits.
What Size is a Mini Loaf Pan?
This recipe is designed for 3×5 inch mini loaf pans, which are sometimes labeled as "gift loaf" pans. They're much smaller than the standard 8×4 or 9×5 loaf pans used for most banana bread recipes. Using the smaller pans helps the loaves bake faster and gives them those nice domed tops.
If you don't have mini pans, you can bake the batter in one larger loaf pan instead, but the baking time will increase.
How Ripe Should Bananas Be for Banana Bread?
The best bananas for banana bread are very ripe with lots of brown spots. The darker the peel, the sweeter and more flavorful the banana will be. If your bananas aren't quite there yet, letting them sit on the counter for another day or two makes a big difference in flavor. I guess the real question is, can they be too ripe? I'm starting to think the answer is no. I made some perfectly good banana bread with these almost black bananas! Bonus, no mashing required. But yellow with lots of dark speckles is ideal.
Instant Pot Banana Bread Option
Update! This recipe also works surprisingly well in the Instant Pot.
For Instant Pot Banana Bread, you'll need a 7-inch springform pan with 3-inch high sides. Prepare the batter as directed in the card and pour it into the springform pan. Add 1½ cups of boiling water to a 6-quart Instant Pot. Lower the pan into the pot on a rack, then close the lid and set the sealing vent. Cook on high pressure for 55 minutes, then allow the pressure to release naturally for about 20 minutes before opening the valve. Remove the pan from the Instant Pot and let the banana bread cool before removing the sides of the pan. The texture comes out soft and moist, similar to steamed quick breads.
Mini Loaves in Instant Pot
If you don't have the small springform you can pressure cook the 3x5 inch loaves in metal pans. The Instant Pot will only hold two 3x5 metal pans, so you can cook two at a time. Because mini loaves are shallower, they'll cook faster. Set the timer for 30 minutes, then do a natural release of 15 minutes.
Other Favorite Banana Bread Recipes
This mini loaf recipe is definitely one of my favorites, but I've made a lot of banana breads over the years. If you're looking for more variations, a few Cookie Madness readers love are:
Each one has a slightly different texture and flavor, so it's fun to experiment and find your favorite.
Recipe
Mini Loaf Pan Banana Breads (3x5 Inch Loaves)
Equipment
- Small Loaf Pans or Mini Loaf Pans
Ingredients
- 1 ½ cups all-purpose flour (200 grams)
- 1 ¼ teaspoons baking soda
- ¼ teaspoon plus a pinch of salt or ¾ if using Diamond or other fine kosher
- 4 tablespoons unsalted butter very much soft but not melted
- 1 cup packed dark brown sugar (200 grams)
- ⅓ cup sour cream or Greek yogurt
- 2 large eggs, lightly beaten with a fork in separate bowl
- ½ teaspoon vanilla extract
- 3-4 large very ripe bananas (weight should be 12 oz), mashed (340 grams)
- ½ cup chopped walnuts optional
Instructions
- Preheat oven to 350°. Grease 3 small (3x5 inch) loaf pans and line with strips of parchment if desired.
- Whisk together flour, baking soda and salt; set aside.
- In a mixing bowl, using a big spoon or a heavy duty scraper, stir the butter, sugar and sour cream until well blended. Stir in the beaten egg and the vanilla.
- Add the mashed bananas and stir until blended, then add the flour mixture and stir until blended. Stir in nuts (if using).
- Divide the batter among the loaf pans and set on a rimmed baking sheet.
- Bake for 42-45 minutes or until the internal temperature of the bread (you can poke a meat thermometer in it) is around 200 or slightly over.
- Makes 3 loaves and each loaf serves about 4 people.
Anna says
Hi Elisabeth, this should be a pretty straightforward double. Just double the ingredients and keep an eye on the loaves while baking. Start checking at 35 minutes. I have 42 minutes, but it doesn't hurt to start checking even earlier since mini loaf pans come in different materials and their shapes and size vary. Also, since you are making a big batch it will take a little more time and energy to mix, so make sure the flour, salt and leavening agents are evenly mixed from the start. When it's time to stir everything together, use a scraper to make sure you get all of the dry mixture incorporated.
Elisabeth Monsma says
What changes and what stays the same if you double the receipe?
Anna says
Sue, I've only made this one as minis so far.
Sue says
This turned out really great! I’m so glad I tried it.
I haven’t made banana bread in a long time and like you I’ve tried a lot recipes over the years. This one is really good! Have you ever made it in two larger pans instead of the smaller ones?
Anna says
Thanks for trying it!
Lynn says
Love this recipe. Easy and so good.
Anna says
Sue, that's how I see it :).
Cheryl, I like the disposable ones too but they can be expensive. They are great, though.
Katrina, the last vegan banana bread was this one. Judging by the photo, I need to make it again and maybe use a slightly smaller loaf pan so it will have a more stately appearance. https://www.cookiemadness.net/2010/07/23/easy-vegan-banana-bread/
Katrina says
Banana Bread Madness! Have you made a good vegan one?
Cheryl says
I have made little loaves but just purchased the small aluminum pans at my grocery store. I grease and flour them. My loaves pop out easily. I put the pans in my dishwasher and they’re ready for use again.
Anna says
This one's really good. I'm not sure if I could bring myself to use mascarpone in banana bread so I'll probably continue using sour cream.
Sue says
I think it’s great that you have lots of different recipes for similar baked goods. It makes it easier to compare and to answer the question I wonder if x,y or z makes a difference!
These little loaves look perfect!