Moist, tender mini loaf cakes packed with ripe bananas, crunchy nuts, and sweet raisins — perfect for breakfast, snacks, or gifting.
Ingredients
- 3 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¾ cup chopped walnuts or pecans
- ½ cup raisins
Instructions
Prepare the Batter
- Preheat oven to 350°F (175°C).
- Grease mini loaf pans or line with parchment.
- In a large bowl, whisk together:
- mashed bananas
- melted butter
- brown sugar
- eggs
- vanilla
- In another bowl, combine:
- flour
- baking soda
- baking powder
- salt
- cinnamon
- Gradually mix dry ingredients into wet ingredients.
- Fold in nuts and raisins.
Bake
- Divide batter evenly among mini loaf pans.
- Bake for 25–35 minutes until golden brown and a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack.
Optional Toppings
- Cream cheese glaze
- Cinnamon sugar
- Extra chopped nuts
- Honey drizzle
Tips
- Use overripe bananas for maximum sweetness and moisture.
- Soak raisins in warm water for softer texture.
- These mini loaves freeze beautifully.
