All the delicious taste of banana bread in a mini cake form. Perfect to pack into kids’ lunchboxes!

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I’m always looking for new nut-free Snack Recipes for Kids that I can pack into their lunchbox for school.

Something relatively healthy but that still feels like a nice treat for them. And these Mini Chocolate Chip Banana Breads are perfect!

They’re so easy to make too.

Simply add mashed banana, egg, butter, honey and milk to a large bowl and mix well.

Add self raising flour and chocolate chips and mix again.

If your child’s school doesn’t allow chocolate in lunchboxes then it’s totally fine to leave the chocolate chips out. They will still taste delicious.

Spray an individual brownie tin with spray oil or rub with a little butter to grease it well.

Then divide the mixture between the 12 holes. If you don’t have an individual brownie tin then a muffin tin works perfectly fine.

This is the Individual Brownie Tin which I am using.

Bake for 18 minutes and then leave the mini banana breads to cool for a few minutes in the tin.

This will make it much easier to remove them.

The result is these tasty little squares of banana bread, deliciously sweet from the mashed banana and a little honey but still much lower in sugar than most shop bought snacks.

Storing & Freezing

They will keep in an airtight container for up to 3 days.

You can also freeze them. They will defrost quickly in the just a couple of hours so you can pop them straight into lunchboxes from the freezer and they will be ready to enjoy by lunchtime.

If you liked this recipe you may also enjoy my Leftover Cereal Bars

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Mini Chocolate Chip Banana Bread

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Description

All the delicious taste of banana bread in a mini cake form. Perfect to pack into kids’ lunchboxes!

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Ingredients

• 1 banana
• 1 medium egg
• 50g melted butter
• 2 tbsp honey
• 150ml milk
• 130g self raising flour
• 40g milk chocolate chips
• spray oil or butter

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Instructions

1. Preheat the oven to 180c fan.
2. Add the banana, egg, butter, honey and milk to a large bowl and mix well.
3. Add the flour and three quarters of the chocolate chips and mix again.
4. Grease a 12 hole brownie tin or muffin tin with spray oil or a little butter.
5. Add the mixture to the tin holes and add the remaining chocolate chips on top.
6. Bake in the oven for 18 minutes.
7. Allow to cool for a few minutes before removing from the tin.

Notes

These mini banana breads will keep in an airtight container for up to 3 days.

They can also be frozen. Defrost at room temperature in a couple of hours.