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

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This small-batch banana bread uses exactly one banana and comes together in under an hour. It’s quick, easy, and yields a tender, moist loaf perfect for small households.

Ingredients

Scale
  • 1 very ripe banana (about 120g, peeled)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup granulated sugar (50g)
  • 3 tablespoons unsalted butter (42g), melted and slightly cooled
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional but recommended)
  • Optional add-ins: 1/4 cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 8×4-inch loaf pan with parchment paper, leaving some overhang on the long sides. Spray any exposed sides with nonstick spray.
  2. Mash your banana. In a medium bowl, mash the banana with a fork until mostly smooth with some small lumps remaining. Or, pulse in a food processor until smooth — about 10 seconds. Set aside.
  3. Melt the butter. In a small microwave-safe bowl, melt the butter in 15-second intervals until just melted. Let it cool for 2-3 minutes.
  4. Whisk the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt until well combined.
  5. Mix the wet ingredients. To the bowl with the mashed banana, add the melted butter, sugar, egg, and vanilla extract. Whisk until smooth and well combined.
  6. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stir just until no streaks of flour remain — about 10 to 12 strokes. A few small lumps are fine.
  7. Fold in add-ins (if using). Gently fold in walnuts, pecans, or chocolate chips with just a few more strokes.
  8. Transfer to the pan. Scrape the batter into the prepared loaf pan. Use the spatula to spread it evenly. The batter will be thick and should fill the pan about halfway.
  9. Bake for 35-40 minutes. Place the pan on the center rack. Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 35 minutes. The top should be golden brown and spring back when lightly touched.
  10. Cool in the pan. Place the pan on a cooling rack and let the bread cool for 10 minutes.
  11. Remove and cool completely. Use the parchment overhang to lift the bread out of the pan. Transfer to the cooling rack and let cool completely before slicing — about 1 hour.

Notes

Use a very ripe banana for best sweetness and moisture. Do not over-mix the batter. Let the bread cool completely before slicing to avoid a gummy texture. The bread tastes even better the day after baking.

Nutrition

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

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