Mini Spiced Banana Bread Loaves with Dark Chocolate & Brown Butter Cream Cheese Frosting
Some recipes just feel like a warm hug — and this is one of them. These mini spiced banana bread loaves are moist, fluffy and warmly spiced with cinnamon, clove, nutmeg and a hint of espresso that takes them somewhere completely unexpected. Loaded with melty dark chocolate chips and topped with a brown butter cream cheese frosting that is nutty, silky and dangerously good.
The brown butter frosting is the star of the show. Browning the butter first gives it this deep, toasty, almost caramel-like flavour that pairs perfectly with the tang of cream cheese and the sweetness of the banana. Once you try it you will not go back to regular cream cheese frosting.
Make them as 12–14 adorable mini loaves or one classic full-sized loaf — either way they disappear fast.
Prep Time: 20 mins · Bake Time: 60–65 mins (25–30 mins for mini loaves) · Yield: 12–14 mini loaves or 1 regular loaf
Ingredients
For the Banana Bread
Avocado oil spray for greasing
1½ cups (188g) all purpose flour
1¼ tsp baking soda
¼ tsp salt
1 tbsp cinnamon powder
¼ tsp clove powder
¼ tsp nutmeg
2 tsp espresso powder
1 cup (200g) dark brown sugar, packed
⅓ cup 0% fat Fage yogurt, sour cream or mascarpone
4 tbsp salted butter, room temperature
2 large eggs
4 large very ripe bananas, peeled and mashed (about 1½ cups)
¾ cup chopped 70% dark chocolate or dark chocolate chips
For the Brown Butter Cream Cheese Frosting
200g salted butter
226g (8 oz) cream cheese, cold
200g powdered sugar
1 tbsp vanilla extract
Instructions
Make the Banana Bread
Preheat your oven to 350°F. Lightly coat your mini loaf pans or an 8½x4½ inch loaf pan with avocado oil spray and line with parchment paper, leaving generous overhang on the long sides.
In a medium bowl whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg and espresso powder until combined. Set aside.
Using an electric mixer on medium-high speed, beat the dark brown sugar, yogurt and butter in a large bowl until light and fluffy, about 4 minutes.
Add the eggs one at a time, beating to blend after each addition and scraping down the sides and bottom of the bowl as needed.
Reduce speed to low, add the dry ingredients and mix until just combined.
Add the mashed bananas and mix until just combined. Fold in the dark chocolate chips with a spatula.
Scrape the batter into your prepared pan or divide evenly between mini loaf pans. Smooth the tops.
Bake mini loaves for 25–30 minutes, or a full loaf for 60–65 minutes, until a toothpick inserted in the center comes out clean.
Transfer to a wire rack and let cool in the pan for 1 hour. Turn out onto the rack and let cool completely before frosting.
Make the Brown Butter Cream Cheese Frosting
While the banana bread bakes, start the frosting. Add the butter to a large pot and heat over medium heat. Allow it to melt and come to a simmer. Continue simmering until the butter is foamy, gives off a nutty aroma and turns a deep golden brown. This takes about 10–12 minutes — watch it carefully so it doesn't burn.
Transfer the browned butter to a large bowl and refrigerate until solid but still soft.
Once chilled, whip the brown butter on high speed with an electric mixer until pale and fluffy, about 5–10 minutes.
Add the cold cream cheese and mix on medium speed until fluffy and combined.
Sift in the powdered sugar and vanilla extract. Mix on low speed until combined, then increase to high speed for 1 minute until light and fluffy.
Once your banana bread loaves are completely cool, frost generously and dust with a pinch of cinnamon. Enjoy!
Notes
Ripeness matters: The riper your bananas the better — you want them deeply spotted or even black. This gives maximum sweetness and moisture.
Mini vs full loaf: If making mini loaves check them at 25 minutes. Every oven is different so start checking early.
Make ahead: The brown butter needs time to chill and set before whipping — make it the day before and refrigerate overnight for best results.
Storage: Store frosted loaves in an airtight container in the refrigerator for up to 5 days. Unfrosted loaves freeze beautifully for up to 3 months — just wrap tightly in plastic wrap.
Substitutions: Greek yogurt, sour cream and mascarpone are all interchangeable in equal amounts. For a dairy free version, use vegan butter and dairy free cream cheese in the frosting.
