Do you only have one banana ready for your favorite quick bread? Or, do you just want a small batch? I have the best solution: Make two mini loaves of delicious, customizable banana bread with just one banana and basic baking ingredients.
Bonus! You can make this small batch in your toaster oven!
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There’s that one lonely banana on the counter that just passed its prime. I get it! It’s not enough for a standard banana bread recipe, but hey, it’s enough for 2 mini loaves of this simple 1 banana bread!
Banana bread is a quick bread (no yeast) like muffins. If you love quick bread you must try:
Basic banana bread (1 banana)
You can still get loads of flavor in a banana bread recipe with one banana. I’ve used simple and standard ingredients so it’s easy too!
An average banana yields anywhere from ½ cup to ⅔ cup of mashed banana and that is just the right amount to make a small loaf or two mini loaves!
This quick bread is customizable and can be made plain, as banana nut bread or chocolate chip banana bread. You can even add coconut or pineapple if you like that.
Customizable mix-ins
Make chocolate chip, banana nut, or your favorite variation with this simple recipe.
The texture of this quick bread is perfect for pecans, walnuts, hazelnuts, coconut, dried fruit or chocolate chips. The amount to add is listed in the recipe.
Two mini loaves
You can make two mini loaves of quick bread with one banana.
I make 2 mini loaves because I think they bake better and stay nice, moist, and delicious. You can certainly bake this in a standard loaf pan.
Quick bread often gets over-baked on the edges and bottom because it is dense and takes more cooking time to get done all the way through. By dividing the batter of this recipe into two small pans, you can bake the batter all the way through before the edges get tough and dry.
This is a great set of mini loaf pans you can use.
One ripe banana for this recipe:
How to make banana bread with one banana
All the ingredients can be mixed in one bowl. I do like to mix my liquid ingredients first and then add the other things, so I wouldn’t call this a one bowl banana bread, but it’s really simple and you won’t have many dishes.
• Bake the loaves at 350ºF in the center of the oven. Like I always recommend, please get an oven thermometer to make sure your oven is set to the right temperature!
- Line or spray your loaf pans, and mash the banana with a fork in a mixing bowl.
- Add the eggs, sour cream, oil, butter, and sugar to the banana and whisk to combine.
- Mix the dry ingredients together and then stir into the banana mixture. DON’T OVER MIX! Over mixing will create a tough quick bread, instead of soft and tender.
- Add your mix-ins if using, like mini chocolate chips or nuts.
- Divide batter between the 2 mini pans and sprinkle with nuts or sugar in the raw if desired.
Tips for the recipe:
• If your banana doesn’t quite mash to the ⅔ cup called for in the recipe, don’t worry! It may be a bit more or less, which is just fine. Use it all.
- Bringing all the ingredients to room temperature before mixing will create better results.
- Each mini loaf pan gets about 1 cup of batter
- Add ½ cup mix-in additions to the recipe, or ¼ cup to each loaf. Use mini or regular chocolate chips, any chopped nut, coconut, or chopped pineapple. Or you can leave it out altogether and make it plain and classic.
Freeze the bread
You can wrap cooled bread in plastic wrap and, or foil, and freeze up to 3 months. Let it thaw at room temperature before enjoying.
Gluten Free
I haven’t tried this recipe with gluten-free flour, but for most of my gluten free recipes I use Cup 4 Cup GF flour and would suggest trying that in this recipe.
One Banana Banana Bread
Equipment
- mini loaf pans
Ingredients
- 1 very ripe banana (about ⅔ cup mashed)
- 2 large eggs room temp
- 2 tablespoon sour cream or plain yogurt
- 2 tablespoon mild oil (avocado or canola)
- 2 tablespoon butter melted and cooled
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup walnuts, pecans or mini chocolate chips Optional
- Raw or turbinado sugar
Instructions
- Heat oven to 350ºF. Spray two mini loaf pans (5-by-3-by-2-inch pans) with cooking spray or brush with butter. I line the very bottom with a little rectangle of parchment. You can do this if you’d like.
- Mash the banana using a form in a medium mixing bowl. Add the eggs, sour cream, oil, butter and sugar and whisk to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add to banana mixture with mix-ins you are using. Mix gently until a batter is formed. DO NOT OVERMIX!!! There will be dry bits of flour and it will seem lumpy. This is fine. You do not want to stir until super smooth or the bread will be tough.
- Portion half the batter (1 cup each) into each loaf pan. Sprinkle the tops with raw or course sugar if desired. About a tablespoon for each loaf.
- Bake until a toothpick inserted into the center of the loaf comes out clean or with minimal crumbs, 26 to 30 minutes.
- Let bread cool in pans 5 to 10 minutes then remove to a cooling rack and let cool completely before slicing and serving. Cooled bread can be wrapped and stored at room temperature for up to 3 days or frozen for up to a month.
Notes
- If your banana isn’t quite ⅔ cup or just a bit more when mashed, that’s just fine. Use whatever amount one standard banana yields.
- Bringing all the ingredients to room temperature before mixing will create better results.
- Each mini loaf pan gets about 1 cup of batter
- Add ½ cup additions to the recipe, or ¼ cup to each loaf. Use mini or regular chocolate chips, any chopped nut, coconut, or chopped pineapple. Or you can leave it out altogether and make plain banana bread.
Nutrition
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About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Britney says
Yes yes yes! This is the perfect recipe for my one lonely banana. Such a simple recipe so I’ll be making this bread again and again!
Mia says
This recipe came just in the nick of time! I was about to toss the last banana! Oh my goodness! Such a great recipe and such a perfect concept – one banana banana bread. Mine just came out of the oven and, I must say, the best I’ve ever made. Love the mini loaves!