Mini Carrot Banana Bread

  • Author: Ciara Attwell
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Cakes
  • Method: Baked
  • Cuisine: English/American


Mini individual carrot cake banana breads, perfect to pop into kids’ packed lunches or a tasty afternoon snack at home


  • 1 banana, mashed
  • 1 medium egg
  • 50g melted butter
  • 150ml milk
  • 2 tbsp honey
  • 140g self raising flour
  • 1/8tsp ground cinnamon
  • 1 medium carrot (approx 125g), grated
  • spray oil for greasing


  1. Preheat the oven to 180c fan.
  2. Add all the ingredients except for the spray oil to a large bowl and mix well with a spoon.
  3. Grease a 12 hole brownie tin or muffin tin with spray oil.
  4. Divide the cake mixture between the 12 holes.
  5. Bake in the oven for 20 minutes.
  6. Allow to cool in the tin for a few minutes before removing.


Store in the fridge for up to 3 days.

These mini banana breads can also be frozen. Defrost at room temperature in a couple of hours.