April says: "These golden mini loaves are a delicious way to give overripe bananas a second life. Studded with dark chocolate chips and crunchy pecans, they make a comforting tea time treat or a satisfying breakfast on the go."
- Baker: The Mindfulness Baker - April Sampson
- Social Handles: @mindfulnessbaker
- Prep Time: 15 minutes
- Bake: 18 - 20 minutes
- Makes: 12 smaller mini loaf cakes or 10 generous sized cakes
- Flour used: Self Raising Flour
Pecan & Chocolate Chip Mini Banana Loaf Cakes Method:
- Preheat the oven to 180°C fan / 200°C. Lightly grease a 12‑hole mini loaf tin with baking spread.
- In a mixing bowl, cream the butter and caster sugar together until pale and fluffy.
- Add the very ripe bananas and mix until fully incorporated.
- Whisk in the eggs until the mixture is smooth.
- Sift in the flour, then add the dark chocolate chips and pecans. Fold everything together until the wet and dry ingredients are just combined.
- Spoon the batter into the prepared tin. Top each mini loaf with a few extra pecans and chocolate chips if desired.
- Bake for 18–20 minutes, or until risen, golden, and a skewer inserted comes out clean.
- Allow the cakes to cool in the tin for 10 minutes, then run a knife around the edges and lift them out. Transfer to a wire rack to cool completely.
- Enjoy as they are, or serve with a dollop of chocolate spread, extra pecans and dried banana chips.
