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Published: November 8, 2026

These Mini Hazelnut Banana Breads are soft and full of sweet banana flavor with a delicious hint of hazelnut. Made in individual mini loaf pans, this easy recipe makes 12 little banana breads that are perfect for breakfast, an afternoon treat or sharing with friends and family.

WHY YOU’LL LOVE THIS RECIPE

🤎Perfect mini size - This recipe makes 12 individual mini banana breads, making them perfect for sharing.

🤎Soft and moist - Each little loaf has a wonderfully tender texture with plenty of moisture from the ripe bananas.

🤎Full of banana flavor - Made with ripe bananas, these mini loaves have a naturally sweet, delicious banana flavor.

🤎Delicious hazelnut flavor - Hazelnuts add a lovely nutty flavor that pairs beautifully with the sweetness of the bananas.

🤎Easy to make - You don't need any complicated techniques or special equipment to prepare this simple homemade treat.

🤎Perfect for breakfast or snacking - Enjoy them with your morning coffee, as an afternoon treat or whenever you're craving something sweet.

Storage Options

Once they have cooled completely and been frosted, transfer them to an airtight container and store them in the refrigerator for up to 3 days. Since the frosting contains butter and cream cheese, refrigeration is the best option for keeping everything fresh. Keep in mind that the banana breads will become a little firmer when cold. I recommend taking them out of the refrigerator and allowing them to sit at room temperature for approximately 30 minutes before serving. This gives the butter in the frosting time to soften again and brings back the tender texture of the banana breads.

Tips & Tricks

→ Use ripe bananas - For the best flavor and texture, make sure your bananas are very ripe. Look for bananas with plenty of brown spots on the peel, as these are naturally sweeter and have a stronger banana flavor. Ripe bananas are also much easier to mash and incorporate into the batter, helping create moist, tender mini banana breads.

→ Choose unsweetened, 100% hazelnut butter - I recommend using pure hazelnut butter made from 100% hazelnuts, without added sugar, oils or other ingredients. Sweetened hazelnut spreads, such as chocolate-hazelnut spreads, have a very different consistency and sweetness level, which can affect the flavor and texture of the batter. Pure hazelnut butter gives these banana breads a lovely nutty flavor while allowing the sweetness of the bananas and other ingredients to shine through.

→ Allow the melted butter to cool before adding it to the batter - If your recipe calls for melted butter, make sure you let it cool for approximately 10 to 15 minutes before mixing it with the other ingredients. Adding very hot butter can affect the consistency of the batter and may cause other ingredients, especially eggs, to warm up too quickly. You want the butter to remain liquid but no longer be hot when you add it.

→ Don't overmix the banana bread batter - Once you combine the wet and dry ingredients, mix gently until everything is just incorporated. Overmixing develops the gluten in the flour, which can result in dense, tough or rubbery banana breads instead of the soft, tender texture we're looking for. A few small lumps in the batter are perfectly fine, so don't feel tempted to keep mixing until it's completely smooth.

→ Fill the mini loaf pans evenly - Since this recipe makes 12 individual mini banana breads, I recommend dividing the batter as evenly as possible between the pans. Using an ice cream scoop can make this easier and help ensure all the loaves bake at approximately the same rate. Avoid overfilling the pans, as the batter needs room to rise during baking.

→ Check the mini loaves for doneness - Mini banana breads bake more quickly than a full-sized loaf, so keep an eye on them toward the end of the baking time. Insert a toothpick into the center of one of the loaves; it should come out clean or with a few moist crumbs attached. If it comes out with wet batter, give them a few more minutes in the oven. Be careful not to overbake, as this can make the smaller loaves dry.

→ Let the banana breads cool completely before frosting - Allow the mini loaves to cool in their pans for a few minutes before carefully transferring them to a wire rack. Let them cool completely before adding the frosting. If the banana breads are still warm, the frosting will begin to melt, making it difficult to spread or pipe neatly.

→ Use softened butter for the frosting - Make sure your butter is softened to room temperature before preparing the frosting. Softened butter creams much more easily with the other ingredients, creating a smooth, fluffy frosting without lumps. If the butter is too cold, it can make the frosting difficult to mix.

→ Use a kitchen scale for accurate measurements - Baking is all about getting the ingredient ratios right, so I strongly recommend weighing your ingredients rather than relying entirely on measuring cups.

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Ingredients You Will Need For This Recipe

For the Banana Breads

Ripe bananas: I recommend using very ripe bananas with brown spots on the peel, as they're sweeter and easier to mash. For consistent results, weigh the bananas after peeling them. You should have approximately 350g of mashed banana for this recipe.
Unsweetened hazelnut butter: Adds a delicious nutty flavor that pairs beautifully with the bananas and warm cinnamon. Make sure to use 100% hazelnut butter without added sugar or other ingredients. Sweetened hazelnut spreads can affect the sweetness and consistency of the batter, so I recommend sticking with the unsweetened variety.
Dark brown sugar: Adds sweetness, moisture and a rich caramel-like flavor thanks to its molasses content. Light brown sugar also works.
Granulated sugar: Provides additional sweetness while balancing the deeper flavor of the dark brown sugar. Using both sugars creates a lovely balance of sweetness and moisture in the finished mini loaves.
Large eggs: Help bind the ingredients together while providing structure and richness to the batter.
Vanilla bean powder: You can substitute it with vanilla extract or vanilla bean paste if you prefer.
Unsalted butter: Melt the butter before adding it to the batter, then allow it to cool for approximately 10-15 minutes. It should still be liquid but no longer hot when mixed with the other ingredients.
Plain full-fat yogurt: Adds moisture and a slight tanginess that balances the sweetness of the bananas and sugars. It also helps create a soft, tender crumb.
All-purpose flour: Provides the structure needed for the mini banana breads to hold their shape while remaining soft and tender.
Fine sea salt: Enhances all the flavors in the batter and balances the sweetness of the bananas and sugars.
Baking powder: Provides lift and helps the banana breads rise, creating a light and tender texture.
Baking soda: Works alongside the baking powder to help the batter rise. It also reacts with the natural acidity in the yogurt, contributing to a tender crumb and beautiful golden color.
Ground cinnamon: It gives these mini banana breads an extra layer of flavor without overpowering the other ingredients.
Roasted hazelnuts: Add a delicious nutty flavor and a little crunch throughout the soft banana bread.

For the Frosting

Unsalted butter: Make sure your butter is softened to room temperature before mixing.
Powdered sugar: Sweetens the frosting while helping create a smooth, thick consistency.
Full-fat cream cheese: Gives the frosting its signature creamy texture and slightly tangy flavor.
Whipping cream: Adds lightness and creates a softer, fluffier frosting.
Vanilla bean paste or vanilla bean powder: You can use either option depending on what you have available.

Step By Step Instructions With Photos

1. Preheat the oven to 180°C (350°F) and generously grease a mini loaf tin with butter.

2. Peel the bananas and mash them with a fork in a large mixing bowl.

3. Add the brown sugar, granulated sugar and unsweetened hazelnut butter to the mashed bananas. Mix until combined.

4. Next, add the vanilla, yogurt, melted butter and eggs. Mix everything together until fully combined.

5. Add the flour, baking powder, baking soda, salt and cinnamon. Fold everything together until just combined, being careful not to overmix the batter.

6. Gently fold in the chopped hazelnuts.

7. Divide the batter evenly between the 12 cavities of your mini loaf tin.

8. Bake in the preheated oven for about 18 minutes, or until a toothpick inserted into the center comes out clean.

9. Once baked, let the mini banana breads cool in the tin for 5 minutes before transferring them to a wire rack. Cover loosely with a clean tea towel and let them cool completely before frosting.

10. To make the frosting, beat the butter with the powdered sugar until fully combined and slightly fluffy.

11. Add the cream cheese along with the vanilla bean powder and mix until smooth and combined.

12. Finally, add the heavy whipping cream and whip until the frosting becomes thick and pipeable.

13. Transfer the frosting to a piping bag.

14. Once the mini banana breads have completely cooled, generously pipe the frosting on top.

15. For an extra touch, drizzle with some sweetened hazelnut butter and sprinkle with additional hazelnuts.

16. Enjoy!

Yield: 12 Mini Banana Breads

Author: Angie