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Perfect Small-Batch Banana Bread: Easy One-Loaf Recipe

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This small-batch banana bread is designed for a single overripe banana, delivering a moist, tender, and deeply flavorful loaf without waste. It’s the perfect amount of comfort for one or two people.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg, at room temperature
  • ⅓ cup (75g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) vegetable oil
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 ½ teaspoons vanilla extract
  • 1 cup (about 2–3 medium) very ripe bananas, mashed
  • ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth (a few small lumps are fine). You should have about 1 cup of mashed banana.
  3. To the mashed bananas, add the room-temperature egg, both sugars, vegetable oil, melted butter, and vanilla extract. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Pour the dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to gently fold together until just combined (a few small lumps are okay). Do not overmix.
  6. If using mix-ins (walnuts, chocolate chips, etc.), gently fold them in at this point.
  7. Pour the batter into the prepared loaf pan and spread into an even layer. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper handles to lift it out and transfer to the rack to cool completely before slicing.

Notes

For best flavor, use very ripe bananas (mostly brown with black spots). Room temperature egg is crucial for a smooth batter. Do not overmix to avoid a tough loaf. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: small-batch banana bread, one loaf banana bread, easy banana bread, moist banana bread, single banana recipe

Find it online: https://zestynora.com/perfect-small-batch-banana-bread-easy-one-loaf-recipe/