If you’re on the hunt for Mini Egg recipe ideas that are simple, family-friendly and guaranteed to disappear quickly, this Mini Egg Banana Bread is a lovely one to try. It’s the sort of bake that feels right at home on the kitchen table with a cup of tea.
We all know banana bread is a reliable classic. It’s forgiving, easy to make and perfect for using up those over-ripe bananas lurking in the fruit bowl. But add crushed Mini Eggs, along with milk and white chocolate chips, and it suddenly feels a bit more special – a proper Easter treat.
Mini Egg Banana Bread
Baking it “slow and low” at 160°C gives you that soft, moist texture that makes banana bread so comforting. The chocolate melts into the sponge, while the Mini Eggs add little crunchy pockets throughout. It’s perfect sliced slightly warm, as a lunchbox treat, or served as a teatime snack!
If you’re looking for easy Easter baking inspiration that doesn’t involve anything too complicated, this Mini Egg Banana Bread is well worth adding to your list.
Mini Egg Banana Bread Recipe
Ingredients
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3 over-ripe bananas, mashed
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150g butter
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150g caster sugar
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150g self-raising flour
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2 eggs
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1 tsp vanilla extract
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75g milk chocolate chips
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75g white chocolate chips
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1 bag of Mini Eggs
Method
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Preheat the oven to 160°C and line a loaf tin.
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Cream together the butter and sugar until light and fluffy.
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Beat in the eggs and vanilla.
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Mix in the mashed bananas.
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Gently fold in the self-raising flour until just combined.
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Stir in the milk chocolate chips, white chocolate chips and most of the crushed Mini Eggs, saving some for the top.
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Spoon into the prepared loaf tin and scatter the remaining Mini Eggs over the top.
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Bake for around 1 hour until golden and cooked through.
Leave to cool before slicing and enjoy.
