Fullmeals

Mini Banana Muesli Breads

Name: Mini Banana Muesli Breads
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 mini loaves
Cuisine: Western
Ingredients: 2 cups Self-raising flour; 3/4 cup Brown sugar; 1 tsp Cinnamon; 1 cup Mixed muesli; 2 Large overripe bananas; 1/2 cup Milk; 150g Unsalted butter, melted; 3 Eggs

Recipe by OnePotChefShow

Ready in35 min
Prep10 min
Cook25 min
CuisineWestern · Baking
Serves8 mini loaves
DifficultyEasy
Calories~430 kcal

Ingredients

Dry Ingredients

2 cupsSelf-raising flour
3/4 cupBrown sugar
1 tspCinnamon
1 cupMixed muesli

Wet Ingredients

2Large overripe bananas
1/2 cupMilk
150gUnsalted butter, melted
3Eggs

Step-by-Step Instructions

1.Combine Dry Ingredients
In a large mixing bowl, add the self-raising flour, brown sugar, cinnamon, and mixed muesli. Stir with a wooden spoon until everything is evenly combined.
2.Prepare Wet Ingredients
In a separate jug or bowl, mash two large, overripe bananas. Add the milk, melted butter, and three lightly beaten eggs. Stir with a fork or spoon to combine.
3.Mix the Batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Quickly mix with a wooden spoon until just combined. The batter should be thick and slightly lumpy; do not overmix.
4.Fill the Pan
Divide the batter evenly among the 8 holes of a lightly greased mini loaf pan. You can also use a standard muffin pan.
5.Bake the Breads
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes. The mini breads are ready when they are golden brown and a skewer inserted into the center comes out clean.
6.Cool and Serve
Once baked, remove the pan from the oven. Let the mini banana breads cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely before serving.

Ready in

35 mins

Cuisine

Western · Baking

Prep Time

10 min

Cook Time

25 min

Serving

8 mini loaves

Difficulty

Easy

Calories / Serving

~430 kcal

Recipe by OnePotChefShow on YouTube

Adjust Servings

Measurements

Tap an ingredient to mark it ready0 of 8 ready

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Combine Dry Ingredients
In a large mixing bowl, add the self-raising flour, brown sugar, cinnamon, and mixed muesli. Stir with a wooden spoon until everything is evenly combined.
Prepare Wet Ingredients
In a separate jug or bowl, mash two large, overripe bananas. Add the milk, melted butter, and three lightly beaten eggs. Stir with a fork or spoon to combine.
Mix the Batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Quickly mix with a wooden spoon until just combined. The batter should be thick and slightly lumpy; do not overmix.
Fill the Pan
Divide the batter evenly among the 8 holes of a lightly greased mini loaf pan. You can also use a standard muffin pan.
Bake the Breads
Bake in a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) for . The mini breads are ready when they are golden brown and a skewer inserted into the center comes out clean.
Cool and Serve
Once baked, remove the pan from the oven. Let the mini banana breads cool in the pan for before transferring them to a wire rack to cool completely before serving.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 5 swaps

No Self-rising flour?
- 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.

Ingredient Substitutions

No Self-rising flour?
- 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.

AllergensThis recipe contains gluten and dairy and eggs and nuts.

glutendairyeggsnuts

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

FreezeUp to 3 months
Let them cool completely, wrap individually in plastic wrap, and freeze for up to 3 months.

Variations

Simple ways to adapt this recipe.

This recipe can be bakedPreparation tip
This recipe can be baked in a regular muffin pan.
To make one fullPreparation tip
Sized loaf, bake for 45-50 minutes.

Helpful Tips

Small details that can improve the final result.

TipIf You Don't Have Self
Raising flour, use 2 cups of regular flour and add 2 teaspoons of baking powder.
Flavour tipUsing Brown Sugar Is Recommended
Using brown sugar is recommended as it adds a better depth of flavor and color compared to white sugar.
Cooking tipLightly Grease the Baking Pan
Even if it's non-stick, to ensure the breads don't stick.
PreparationThese Breads Can Be Frozen
Let them cool completely, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw at room temperature in a lunchbox.