Mini Egg Banana Bread

Mini egg banana bread made with ripe bananas and chocolate candy pieces. A soft, sweet loaf that is easy to bake at home.

I made this banana bread on a quiet afternoon when a few ripe bananas were sitting on the counter. I wanted something simple, warm, and sweet without a lot of fuss. I stirred the batter together in one bowl, folded in some chocolate mini eggs, and slid the pan into the oven. The smell alone was enough to bring everyone into the kitchen before it even cooled.

What I like most about this recipe is how soft and tender the crumb turns out every time. The bananas keep the loaf moist, while the mini eggs melt slightly and create pockets of chocolate throughout. Each slice feels comforting and familiar, like the kind of bake you grew up with. It is simple enough for a weekday and still special enough for company.

When I served it, the first slice disappeared in seconds. The chocolate bits, the soft center, and the lightly crisp edges made it hard to stop at one piece. It is the kind of bake you keep coming back to, especially with a hot cup of coffee. This one has earned a regular place in our kitchen.

Questions you may have about this recipe

Can I use regular chocolate chips instead of mini eggs
Yes. Chocolate chips work perfectly in the same amount.

How ripe should the bananas be
Use bananas with lots of brown spots for the best flavor and texture.

Can I freeze this banana bread
Yes. Wrap slices tightly and freeze for up to 2 months.

Do I need a mixer
No. A bowl and spoon work fine.

How do I keep the bread moist
Store it in an airtight container at room temperature.

What you need to make Mini Egg Banana Bread

2 ripe bananas, mashed

1/2 cup melted butter

3/4 cup sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all purpose flour

1 tsp baking soda

1 4 tsp salt

3/4 cup chopped chocolate mini eggs

How to make Mini Egg Banana Bread

Preheat the oven to 350 F.

Grease a standard loaf pan.

In a bowl, mix the mashed bananas and melted butter.

Stir in the sugar, egg, and vanilla.

Add the flour, baking soda, and salt.

Mix just until combined.

Fold in the chopped mini eggs.

Pour the batter into the loaf pan.

Bake for 50 to 55 minutes or until a toothpick comes out clean.

Let the bread cool before slicing.

Tips

Use very ripe bananas for the best flavor.

Do not overmix the batter to keep the loaf soft.

Line the pan with parchment for easy removal.

Sprinkle extra mini eggs on top before baking for a pretty finish.

Reader reviews

⭐⭐⭐⭐⭐ “Soft, sweet, and full of chocolate in every bite.” Linda S

⭐⭐⭐⭐ “Easy to make and turned out nice and moist.” Carol M

⭐⭐⭐⭐⭐ “My grandkids loved the mini eggs inside.” Patricia J

⭐⭐⭐⭐ “Great with a cup of tea in the afternoon.” Roger B

⭐⭐⭐⭐⭐ “Simple recipe and perfect texture.” Diane F

Printable Recipe

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