Mouth watering? These little banana bread loaves are such a treat! Sorry for the ridiculously long title, I’m known for having mile long titles for my recipes. This is my entry for The Banana Bread Bake-off with Not Quite Nigella. There’s still time to get your entry in, check it out. I’m always up for a good bake-off!

Also, do check out Phemomenon’s blog for her very sweet”Blogging for Babies” Little Wonders Event round up!

I was brainstorming as to what kind of banana bread I wanted to make and I started thinking of some of my favorite ingredients right now. Cinnamon chips, white chocolate and coconut. These little loaves were the perfect combo of my favorites right now and are so tasty. I highly recommend trying them when you see you need to use up those bananas! Who can resist that sweet drizzle? Not me!

Don’t those cinnamon chips look yummy inside?!

This is how I prefer it, more drizzle please! Enjoy everyone!

White Chocolate and Cinnamon Chip Island Style Banana Bread Mini Loaves

1 1/2 Sticks softened butter
1 Cups sugar
2 eggs plus ½ egg beaten
½ teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ small box vanilla pudding mix (4 serving size)
1 Cups flour
4 ripe bananas
1 Cup shredded sweetened coconut
1 Cup white chocolate chips
1 Cup cinnamon chips

¼ Cup butter, melter
½ Cup powdered sugar
2-4 Tablespoons hot water
1 Cup shredded sweetened coconut, toasted in oven (350 degrees) until browned.

1. Preheat oven to 350 degrees F. Cream the butter and sugar until smooth. Add eggs until smooth. Add cinnamon, baking soda, salt, pudding mix and flour until combined. Stir in bananas, coconut, white chocolate and cinnamon chips.

2. Pour batter into 16 mini greased mini pans. Bake 25-35 minutes or until toothpick comes out clean from center of each loaf. Let cool.

4. Mix melted butter and powdered sugar until combined, it will look separated. Mix in 2-4 Tablespoons of hot water until desired consistency.

5. Drizzle over each loaf and top with toasted coconut shavings.