Preheat the oven to 350°F. Butter a mini loaf pan or insert liners into your pan.
In a large mixing bowl, mash the ripe bananas and melted butter with a fork until smooth. Mix in the sugar until combined. Beat in the egg and stir in the vanilla.
Sprinkle in the baking soda, salt, flour and cinnamon. In three batches, stir the flour mixture into the banana mixture until combined and creamy. Stir in the chocolate chips until evenly distributed.
Bake 25 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes, then loosen the sides of the loaves with a knife. Transfer the loaves from the pans to a cooling rack and let cool entirely, about 2 hours. To store, wrap tightly with plastic wrap or refrigerate up to 10 days.
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Notes
If you are using pan liners (which I love) I still lightly spray them with cooking spray for easy removal.
Can I make mini loaf banana breads with different add-ins?
Yes, you can customize your mini bread loaf with various add-ins like chocolate chips, chopped nuts (such as walnuts or pecans), raisins, or dried fruit. Fold these ingredients into the batter before pouring it into the mini loaf pans.
What's the best way to store mini loaf banana breads?
Store mini loaf banana breads in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them for up to a week or freeze them for several months. Wrap them tightly in plastic wrap and aluminum foil before freezing.