Mini Banana Bread with Chocolate drops

Mash the bananas with a fork or a potato masher until as smooth as possible – small pieces are perfectly fine. Then mix the bananas with a little lemon juice to give them a fresh note and keep their nice colour.

Now for the batter. Whisk the egg with brown sugar, white sugar and Vanilla into an even, creamy mixture – nothing needs to be whipped. Then add the melted butter, the oil and the bananas and stir everything together well. The combination of butter and oil keeps your little cakes especially aromatic and moist for longer.

In a second Bowl, mix White flour, Baking powder, salt, Cinnamon and Nutmeg and add this mixture to the batter. Stir everything only briefly – the batter may still be slightly lumpy. That's exactly how it stays nice and light and doesn't become too dense.

Finally, fold in the Chocolate drops. Fill the batter into the prepared moulds, about three-quarters full (approx. 100 g), so the mini banana breads can rise nicely while baking.

Bake the mini banana breads in a preheated oven at 180 °C top/bottom heat for about 30 to 35 minutes. Towards the end of the baking time, check with a wooden skewer whether they are done – it may still come out slightly moist, so the little cakes stay lovely and moist inside.

After baking, let the mini banana breads rest in the tin for about 10 minutes before carefully removing them and leaving them to cool completely on a Cake rack. They are already really delicious fresh, but the next day they become even moister and more aromatic.