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Perfect Small-Batch Banana Bread (Easy One Loaf Recipe)

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This small-batch banana bread recipe delivers one perfect loaf with a crackly top and tender, buttery crumb. Made with simple pantry ingredients and ready in under an hour, it’s the ideal solution for when you have exactly three spotty bananas and a craving for homemade banana bread.

Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup or 240g)
  • 6 tablespoons unsalted butter, melted and slightly cooled (85g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (180g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Optional: ½ cup chopped walnuts or pecans (60g)
  • Optional: ½ cup chocolate chips (85g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Line your 8×4-inch loaf pan with parchment paper, leaving a 2-inch overhang on the two long sides.
  2. In a large bowl, mash the bananas with a fork until mostly smooth with a few small lumps remaining. Measure out 1 cup (240g) of mashed banana.
  3. To the mashed bananas, add the melted and slightly cooled butter, granulated sugar, room temperature egg, 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. If adding nuts or chocolate chips, stir them into the flour mixture now.
  5. Pour the flour mixture into the banana mixture. Using a rubber spatula, fold gently until just combined. A few streaks of flour are fine.
  6. Pour the batter into the prepared loaf pan and spread evenly. Give the pan a gentle tap on the counter to release air bubbles. Optionally, sprinkle a teaspoon of sugar over the batter for an extra-crispy crust.
  7. Bake for 50-55 minutes, until the top is deeply golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 35 minutes.
  8. Cool in the pan for 10 minutes, then use the parchment overhang to lift the bread out and transfer to a cooling rack to cool completely before slicing.

Notes

Use the ripest bananas possible for best flavor. Do not overmix the batter to avoid a tough loaf. Let the bread cool completely before slicing to prevent crumbling. For a vegan version, replace butter with melted coconut oil or vegan butter and use a flax egg. For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Nutrition

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

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