No sharing required with these personal size banana bread loaves.

Mini Banana Blueberry Loaves

You know how it is when bananas pass that stage of being just ripe enough to eat?

It’s when they get a few too many brown spots on them.

The only way not to waste them at this point is to let them sit on the counter and tell yourself that you’ll make banana bread out of them.

This happens to me all the time and I feel sooo guilty when I don’t have time to make the banana bread and have to throw them away.

Mini Banana Blueberry Loaves

This banana bread was a result of one of those times when I went a little too crazy buying bananas that were on sale.

The good news is, this banana blueberry bread is really delicious and with the glaze on top…it’s really really delicious.

Although this recipe is made in mini loaves, the bread can also be made into muffins or one large loaf.

More recipes with bananas you may like “Double Banana Pancakes“, “Browned Butter Banana Dessert” and “Banana, Blueberry and Oatmeal Breakfast Smoothie“.

Let’s check out the ingredients.

Banana Bread Ingredients

For the Bread – very ripe bananas, blueberries, flour, granulated sugar, eggs, baking powder, baking soda, salt, and butter

For the Glaze – powdered sugar, milk and vanilla extract

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Bread:

Preheat oven to 350 degrees F.

Butter in Mixing Bowl

Cream the Butter, Sugar and Eggs – In a large bowl add softened butter,

Sugar in Mixing Bowl

and sugar.

Cream Butter and Sugar in bowl

Then beat with a mixer.

Add Eggs in Bowl

To the bowl, add the eggs.

Add Eggs in Bowl

Here’s where I got way too fancy schmancy for my own good.

I decided to try and crack an egg with one hand.

And guess what, it didn’t work.

Add Eggs in Bowl

So I fished out the egg shell from the batter, and on I went with the recipe.

Mix Banana Bread Batter in bowl

Next, beat the eggs in with the butter and sugar mixture until creamy.

Set aside for a moment.

Add Flour to Batter in bowl

For the Dry Ingredients – In a medium size bowl, add flour, baking powder, baking soda, and salt.  Whisk together.

For the Batter – To the bowl with the butter mixture, add the dry ingredients a little at a time…

Mix Batter with Mixer in bowl

…while mixing on low speed.

Mashed Bananas in Bowl

In a separate small bowl, mash the bananas with a fork.

Add Bananas to Batter in bowl

Then add the mashed bananas to the batter and mix together.

Batter for Banana Bread in bowl

Next,

Batter for Banana Bread in bread

…to the mixing bowl,

Add Blueberries in Batter in bowl

…add blueberries.

Stir Blueberries in Batter in bowl

and gently mix them into the batter with a spatula.

Mini Bread Loaf Liners in Pan

Grease the mini loaf pans (8 cavity mini loaf pan tray – dimension of 16.06 x 10.12 x 1.57) or add paper liners.

Add Batter to Loaf Liners in pan

Mini loaves with batter in pan

Distribute the batter evenly into each loaf pan or paper liner.

Baked Mini Banana Loaves in pan

Baking the Bread – Bake in a preheated oven until a wooden toothpick inserted into the bread comes out dry (about 45 minutes).

Mini Banana Bread Loaves in pan

When the loaf pans are cool enough to handle, remove the loaves from each pan.

Place them onto a cooling rack and let cool.

For the Glaze:

Icing in Bowl

To a small bowl, add powdered sugar, milk and vanilla extract.

Mix together until smooth.

If the consistency of the mixture is too thick, add just a touch more milk.

The glaze should be wet enough to drizzle.

Drizzle Icing on Banana Bread

Place the bread loaves on a large plate or back into the cooled loaf pan.

Drizzle Icing on Banana Bread

Next,

Icing on Banana Bread in pan

…drizzle the glaze on top of each mini loaf.

Mini Blueberry Banana Bread Loaves

Serve warm or at room temperature.

Mini Banana Blueberry Bread

and enjoy.

Mini Banana Blueberry Bread

so good.

Mini Blueberry Banana Bread on plate

Really good topped with butter too.

Banana Blueberry Bread on plate

Banana Blueberry Bread on plate

Thank you so much for stopping by CCC!

More Dessert Recipes You May Like:

Warm Cherry Pie Rolls

Sour Cream Coffee Cake Muffins

Blueberry Streusel Coffee Cake with Lemon Glaze

Carrot Cake Banana Bread Baked Doughnuts

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Mini Banana Blueberry Loaves

Mini Loaf Glazed Blueberry Banana Bread

Light and moist banana blueberry bread to serve for breakfast, a snack or dessert.
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Ingredients

For the Bread:

  • 1/3 cup butter softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1-3/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas about 3 medium size bananas
  • 1/3 cup fresh blueberries
  • 1 tablespoon butter softened (for greasing the pan)

For the Glaze:

  • 1/2 cup powdered sugar
  • 3 teaspoons milk
  • 1 dash vanilla extract

Instructions

  • Grease with butter, mini loaf pans (8 cavity mini loaf pan tray - dimension of 16.06 x 10.12 x 1.57) or add paper liners.  Set aside.

For the Bread:

  • Preheat the oven to 350 degrees F. 
  • For the Dry Ingredients - In a medium size bowl, add flour, baking powder, baking soda, and salt. Whisk the ingredients together (whisking has a similar effect to sifting the dry ingredients).  Set aside.
  • Cream the Butter, Sugar and Eggs - In a large bowl add butter and sugar. Beat together. Next, add the eggs and beat in with the butter and sugar mixture until creamy. 
  • For the Batter - To the bowl with the butter mixture, add the dry ingredients a little at a time while mixing on low speed.
  • To the bowl, add mashed bananas.  Using a large sturdy spoon, mix the bananas into the batter.
  • To the batter, add blueberries.  Using a sturdy spatula, gently mix them into the batter. 
  • Distribute the batter evenly into each loaf pan or paper liner. 
  • Baking the Bread - Bake in a preheated oven until a wooden toothpick inserted into the bread comes out dry (about 45 minutes). 
  • When the loaf pans are cool enough to handle, remove the loaves from each pan.  Place them onto a cooling rack and let cool.

For the Glaze:

  • To a small bowl, add powdered sugar, milk and vanilla extract.  Mix together until smooth.  
  • If the consistency of the mixture is too thick, add just a touch more milk. The glaze should be wet enough to drizzle.
  • Place the bread loaves on a large plate or back into the cooled loaf pan.
  • Next, drizzle the glaze on top of each mini loaf. 
  • Serve warm or at room temperature.