Ever made just enough for a mini-loaf? I wish I’d put something in the photo so you could get the perspective of the mini size.
In all my years of baking, I’ve never – ever – made just enough batter to bake something in one of those little mini-loaves. Normally I don’t even use those mini-loaf pans except at Christmas time when I’m baking breads, or my Bishop’s Bread favorite. Since I’ve been a widow, however, I make just one loaf of that bread at Christmas. One regular loaf.
But when I saw this recipe, over at “I am a food blog,” it resonated with me. I had one over-ripe banana, I had chocolate, and best part, making a small loaf would keep me from eating so much of it. So I dove in and had a loaf done in no time. I won’t count the extra time it took to measure salt twice, measure baking powder twice, flour twice, etc. I should have brought all the duplicate ingredients out and left them out. I didn’t think about it, as I made the chocolate batter first, and it’s poured into the little loaf pan while you make the second batter.
Neither batter was hard or time consuming – mashing up the banana was the most wrist action I did. Then you pour that batter in on top of the chocolate batter. Into the oven it goes. I guess the chocolate batter rose first, hence it wound its way up the sides of the pan, then the banana batter began. The circle of chocolate was apparent at one end of the loaf and not at the other. But it’s kind of charming, in a way. NOTE: I’ve included gram measurements for the flour in both batters – it’s important that you measure because making a small loaf like this, it’s critical to be accurate. The chemistry in a small loaf wouldn’t be so forgiving.
A few days later my son stopped by my house to deliver something to me and he asked “do you have anything I can snack on, Mom?” I said of course. I made him a plate of cheddar cheese and goat brie with crackers, a cut-up apple and two slices of this bread. As it happened, he devoured it all as he stood 6 feet from me at the front door. I offered some water – he said no. Actually I think he said heck no, because “do you know how hard it is to find a public restroom now?” I didn’t. Hadn’t even thought about it.
What’s GOOD: everything about this bread is good. I’d definitely make it again. Loved the small portion it made. As I’m writing this, there is still one small slice in the refrigerator. I had a slice for dessert tonight with a little cream poured over it. But it’s a lovely snacking bread.
What’s NOT: only that you need to have an over-the-hill banana to make this. You’ll have very little flavor if you try this with an eating banana with no black streaks on it! Did you know that you can freeze a over-ripe banana in its skin? Then defrost and you’ve got mush already, perfect for going into this little bread.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
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Chocolate and Banana Bread – Mini Loaf
Recipe By: From the blog: I am a food blog
Serving Size: 4
CHOCOLATE LAYER:
6 tablespoons all purpose flour
1/4 cup sugar — or sugar substitute
1 tablespoon cocoa — plus 1 teaspoon
1/8 teaspoon baking soda
1 pinch salt
1/4 cup cold water
1 tablespoon vegetable oil
3/4 teaspoon white vinegar
1/2 teaspoon vanilla extract
BANANA LAYER:
52 1/2 grams all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 pinch ground cinnamon
57 1/2 grams sugar — or sugar substitute
1/2 large egg — whisk and measure out
2 tablespoons vegetable oil
6 tablespoons banana — ripe, mashed
1 1/2 teaspoons sour cream — or Greek yogurt
1/4 teaspoon vanilla extract
NOTE: Do use the gram measurement for the flour and sugar. Making a small loaf requires precision in measuring.
1. Lightly butter and flour a mini loaf pan (6×3) inches or a pan that holds 2 cups liquid. Preheat oven to 325°F.
2. Prepare chocolate batter: combine flour, sugar, cocoa, baking soda and salt in a bowl. Mix well, then make a well in the center and pour in the water, oil, vinegar and vanilla. Whisk until blended. The batter will still be lumpy. Pour into the prepared mini loaf pan and set aside.
3. Prepare banana bread batter: Combine flour, baking soda, cinnamon and salt in a bowl and set aside. Beat together the sugar and egg until light and fluffy. Slowly drizzle in oil while whisking, taking your time. Stir in mashed bananas, sour cream and vanilla. Mix just until combined and no flour streaks are visible.
4. Pour this batter on top of the chocolate layer and bake for 30-40 minutes, or until the internal temperature reaches 200°F when an instant read thermometer is inserted into the center. The cake should be golden brown on top and the cake will spring back when you gently press it and a skewer comes out clean. Cover top of bread with foil during baking if the top begins to brown too quickly.
5. Remove from oven and let cool in the pan for 30 minutes, then upend the pan into your palm and place on cooling rack until it’s reached room temp. Or until it’s still slightly warm. Use a serrated knife to slice.
Per Serving: 323 Calories; 12g Fat (32.1% calories from fat); 4g Protein; 52g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 229mg Sodium.

Leslie
said on May 9th, 2020:
I love this! It is a challenge to find recipes with small portions, and I don’t have the willpower to keep a large dessert and not eat it all. Thank you as always for a great recipe!
Best regards, Leslie
Yes, I so agree with you, Leslie. It’s a winner of a small loaf. . . carolyn t
Toffeeapple
said on May 11th, 2020:
Well now, you came into my head as soon as I awoke this morning and now here you are, is it magic?
I like this recipe, I like small recipes a lot. I recently came across this site on Facebook but this is the web address: https://onedishkitchen.com/
It is run by Joanie Zisk and not only are there recipes but details of where one might buy small utensils too.
I hope that you and your family are all well and coping with the strange and interesting times? I am well as is D and I am enjoying being on my own for so long. My daughter did come to visit and we had tea and biscuits whilst sitting apart on my driveway. It was frustrating that we could not hug but I am certain that we shall eventually be able to do so in the not too distant future.
Stay safe and well Carolyn!