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Single serve banana bread baked in a ramekin with one banana, butter, and a handful of pantry staples. Tender crumb, golden top, 30 minutes start to finish.
Featured Comment
“I’ve made the Banana Bread recipe many times. It’s a winner. Delicious. I’ll buy bananas just to make this. Very moist and flavorful.”
– Michele
Quick Look
- Prep: 5 minutes
- Bake: 25-30 minutes
- Equipment: 10-ounce ramekin
- Cook method: Bake at 350°F
- Servings: 1 serving
- Difficulty: Easy
- Flavor Profile: Deep banana sweetness, a touch of cinnamon, and a soft, moist crumb.
This is the recipe I reach for when I’ve got just one banana on the counter and want a real slice of banana bread without baking a whole loaf.
Banana Bread With One Banana, Baked In A Ramekin
I made banana bread for years when my kids were living at home. The house would fill with that warm aroma, and the loaf was gone before the day was out.
When I started cooking for one, I still wanted that bread. A full loaf went stale before I could finish it, so I scaled my recipe down and created a one serving banana bread.
This single serve version bakes in a 10-ounce ramekin with the same flour-to-banana ratio I use in a full loaf, just scaled to one. The top browns evenly. The center stays soft and moist. The whole kitchen smells like banana bread.
I tested this recipe in everything from a 6-ounce ramekin to a small loaf pan before settling on the 10-ounce size. The batter fills it about three-quarters of the way and bakes up with a domed, golden top in 25 to 30 minutes. Double it and you get two ramekins or one 5×5-inch baking dish, same bake time.
After years of developing single serving and small batch recipes, this is the banana bread I make when there’s one banana left.
If you have more ripe bananas to use up, you’ll love my small batch banana muffins, banana pancakes for one, and caramelized banana pudding for one.
Watch How To Make Banana Bread For One
Ingredients
If you have any ingredients leftover from this single serving banana bread recipe, check out our Leftover Ingredients Recipe Finder.
All-purpose flour is the base of the batter. You can swap in a 1:1 gluten-free flour blend and it bakes up just as well. Measure by spooning flour into your measuring cup and leveling off with a straight edge.
Baking soda gives the bread its rise. Make sure yours is fresh. Old baking soda loses its lift and you’ll end up with a dense loaf. To test it, put 1 tablespoon of vinegar in a small bowl and stir in 1/2 teaspoon of baking soda. It should fizz immediately.
Butter adds richness and moisture. I prefer using salted butter. If you want a dairy-free version, melted coconut oil is a good substitute.
Egg yolk binds the batter and adds tenderness. I use just the yolk rather than a whole egg because the fat in the yolk keeps the bread moist without adding too much liquid. You’ll have a leftover egg white. Use it in one of our egg white recipes like mini Texas sheet cake and small batch coconut macaroons.
Banana is the key ingredient. Use one overripe banana, heavily spotted or mostly brown if possible. As a banana ripens, its starches convert to sugar, which is why an overripe banana is so much sweeter and more flavorful than a yellow one.
Sugar sweetens the batter and helps the top of the bread brown evenly during baking.
Salt, cinnamon, and vanilla extract are small additions that make a difference. Salt adds flavor. Cinnamon adds warmth. Vanilla rounds out the sweetness.
Recipe Variations
These single serving banana bread variations are all simple mix-ins. Stir one in before baking.
Banana Nut Bread For One: Stir in 2 tablespoons of chopped walnuts or pecans.
Chocolate Chip Banana Bread For One: Mix in 2 tablespoons of chocolate chips.
Chocolate Banana Bread For One: Replace 2 tablespoons of the flour with cocoa powder, then add 2 tablespoons of mini chocolate chips.
How To Make Banana Bread For One
These steps and photos this banana bread for one recipe. For ingredient amounts and full instructions, see the recipe card below.
- Preheat the oven to 350°F and lightly grease a 10-ounce ramekin.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Mash the banana with a fork on a plate or in a bowl. Leave a few small pieces for texture.
- Add the mashed banana and sugar to a mixing bowl. Whisk until combined.
- Mix in the melted butter, egg yolk, and vanilla until fully blended.
- Add the dry ingredients and stir just until you don’t see dry flour. Don’t overmix.
- Pour the batter into the ramekin and bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool slightly before eating.
Expert Tips
Use a very ripe banana. Brown-spotted or mostly brown bananas mash more easily and give you a sweeter, more flavorful bread.
Don’t overmix. Stir just until the flour disappears. Overmixing develops gluten and makes the bread tough.
Leave some texture. A few small banana pieces in the batter add to the finished texture. You don’t need a perfectly smooth mash.
Check for doneness early. Start checking at 25 minutes. A toothpick in the center should come out with a few moist crumbs, not wet batter.
Use a 10-ounce ramekin. This is the right size for an individual banana bread. A smaller ramekin will overflow.
Let it cool slightly before eating. The bread sets as it cools. Give it 5 minutes before slicing or scooping.
Troubleshooting
Why did my banana bread sink in the middle?
The bread was underbaked or the oven door was opened too early during baking. Banana bread needs the full bake time to set in the center. Check for doneness with a toothpick at 30 minutes. If wet batter clings to it, give it another 5 to 10 minutes. Avoid opening the oven door before the 25 minute mark.
Why is my banana bread gummy?
The bread was underbaked or sliced too soon. The center continues to cook as the bread cools, so cutting into it too early leaves a gummy texture. Let the bread rest in the ramekin for slightly after it comes out of the oven.
Why is my banana bread too dry?
The bread baked too long or there wasn’t enough fat or banana in the batter. Start checking for doneness at 30 minutes. A toothpick should come out with a few moist crumbs, not completely clean. Also make sure your banana is overripe rather than just ripe. Underripe bananas have less moisture and natural sugar to add to the batter.
Why didn’t my banana bread rise?
The most common cause is old baking soda. Test yours by putting 1 tablespoon of vinegar in a small bowl and stirring in 1/2 teaspoon of baking soda. It should fizz immediately. If it doesn’t, replace it.
Frequently Asked Questions
Look for a banana that’s heavily spotted or mostly brown. Overripe bananas are softer, sweeter, and mash down easily into the batter. A lightly spotted or yellow banana won’t give you as much sweetness or moisture.
At room temperature, it usually lasts 2 to 3 days in an airtight container. In the refrigerator, it can last up to a week.
A 10-ounce ramekin It gives the batter enough room to rise without overflowing. A 6.5-inch cast iron skillet is a good alternative if you don’t have a ramekin.
Yes. Double the ingredients and use either two 10-ounce ramekins or one 5×5-inch baking dish.
Yes. Let it cool completely, wrap tightly in plastic wrap, and place in a freezer bag. It keeps for up to 3 months. Thaw at room temperature before eating.
Dense banana bread usually means one of three things: the batter was overmixed, the baking soda was old, or the banana wasn’t ripe enough. To test your baking soda, put 1 tablespoon of vinegar in a small bowl and stir in 1/2 teaspoon of baking soda. It should fizz immediately.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this ramekin banana bread or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Single Serve Banana Bread
Watch How To Make This
Equipment
Ingredients
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 medium banana , mashed
- 2 tablespoons sugar
- 1 tablespoon salted butter , melted (plus more for greasing the ramekin)
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and lightly grease a 10-ounce ramekin.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Mash the banana with a fork on a plate or in a bowl. Leave a few small pieces for texture.
- Add the mashed banana and sugar to a mixing bowl. Whisk until combined.
- Mix in the melted butter, egg yolk, and vanilla until fully blended.
- Add the dry ingredients and stir just until you don't see dry flour. Don't overmix.
- Pour the batter into the ramekin and bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool slightly before eating.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe is amazing! The best one I’ve tried so far. Easy to make, fast, and super moist! Thank you 😊
I make this recipe all the time using Gluten Free 1 for 1 flour such as Bob’s Red Mill. It is really good and bakes nicely. This could be tagged as Gluten Free with the flour substitution. I’ve been GF for a long time, and I find many of your recipes easy to modify by swapping out GF versions for regular versions of any problematic ingredients (e.g. making sure I use GF bbq sauce or soy sauces in recipes). Because your recipes use simple, real ingredients, I have improved my not-so-great cooking skills 🙂
I’m going to try this recipe with applesauce, and greek yogurt to substitute the egg and butter for allergic issues! Can’t wait to see if it works! Fingers crossed! 🙂
I do not have a countertop oven, only a standard oven. Rather than heating up an oven for one ramekin, can this be done in a microwave successfully?
We have not tested this recipe in the microwave.
Great recipe.
I just made this recipe in an 1150 watt microwave, and it was delicious. Divided batter into two 6 ounce ramekins and microwaved on full power for 1 1/2 minutes. The texture was light like a cake rather than dense like a bread.
I think this is my new favorite cake! I’ve made it a couple of times now, always super moist and not too sweet. Thanks for sharing!
I had this one banana bread receipe I had used for years and whe I made this one I will not use the other one again. This one is very moist and delicious.
I made this banana bread yesterday and it was absolutely delicious. I doubled the recipe and used 2 9 oz. ramekins. They were picture perfect. Thanks for the recipe.
Why do you use just the yoke and not the whole egg?
Using the whole egg in baked goods that are this small will affect the texture. The entire egg is too much. We always list recipes that you can use any leftover ingredients in, including the egg white.
This was super simple and a perfect breakfast for one. The texture is so nice- sometimes banana bread can be mushy, but this was firm, cakey , and soft.
One tip I have- melt the butter in the ramekin in the microwave- your ramekin is pre-buttered and you have one less dish to clean!
What a great tip, Sharon. I’m so glad you enjoyed the banana bread.
Hi! I want to try this recipe for breakfast, but would have to make ahead of time. How does this recipe keep on the counter or in the fridge?
The baked banana bread keeps beautifully either in the refrigerator or on the counter, covered. You can also make the batter up ahead of time and keep it in your refrigerator. When you are ready, bake as directed.
Great for an afternoon baking project with the kids. We made six mini muffins, and it was the perfect amount for a sweet treat. Thanks for the scaled down recipe. This will be our go-to way to use a lone, over-ripe banana!
I’m so happy to know you all enjoyed the banana muffins!
Just put the one dish banana bread in the oven. Love your one dish recipes.
So quick and easy. It is so moist and delicious!
I made exactly as directed except for adding little bits of walnut. I wish I could say I loved it but unfortunately my husband ate it all so I did not get any. You can be sure that I will next time. He very much enjoyed it.
These muffins turned out beautifully and tasted Delicious! I doubled the recipe and baked in Pioneer Woman 12oz. ramekins. The jumbo muffins turned out so fluffy and moist. Will definitely be making these again!
I’m so glad you enjoyed them. Thank you for your feedback.
Love your recipes have been using them doing the banana nut this morning. Thanks,
Yum, just out of the oven! I used 2 six ounce ramekins, baked for14 mins…… Perfect mid morning snack!
Takes my oven longer to warm up then to put this together! My husband said he’s going to let all his bananas turn brown so I’ll make this more often. Delicious. Using a tiny rectangular dish makes slicing it for a few people as “treats” perfect and keeps me from eating the whole thing at once. Watch cooking times then, it took only 20 minutes in the one I used. I think I’ll try muffin cups next time and serve at a brunch for four.
I love banana bread, I was so happy to run across this recipe for one. I included walnuts for some added texture. I was perfect. I will definitely be making this again.
I am not really a banana bread person because I haven’t found the right recipe till now. I am in love with this recipe. I just added a few pecans and golden raisins. This is my new favorite. First time I made it, I doubled it. I am making it right now and I made enough for 5 so I don’t have to keep doing it. Will have to check out your other dishes for one. Thank you!
I am so happy to hear that you are enjoying the banana bread. I love the idea of adding nuts and raisins. Thank you so much for your feedback.
I am so happy I found your website. Your recipes look and sound delicious, but wonder if you could put substitutions that could be used for those of us who need to watch calories.
When we test recipes with sugar or flour substitutes and they work well we add that information to the recipe notes.
Best Banana bread that i ever made. Thank you so much for sharing this recipe. I followed the recipe exactly except doubled everything except the Banana. and used whole egg. My kids loved it.
I’m so happy you all enjoyed the banana bread. Thank you so much for your feedback.
I had two over ripe bananas so I just made two of the little banana breads for one & they came out super-dee-lish! (: Soooo moist & full flavor. Best banana bread I’ve ever made (: Thank you!
I’m so happy you enjoyed the recipe. Thank you so much for taking the time to let me know.
Followed the recipe as stated, but added walnuts. Turned out great. Thank you so much!
I followed the recipe exactly and it was delicious.
I only wish you could make a recipe that I could microwave so no waiting. LOL
I’m so glad you enjoyed the recipe. Thank you for your feedback, Joanne.
I follow the Weight Watchers program, and made two simple substitutions to make this into a low points treat: I replaced the butter with an equal amount of unsweetened applesauce, and the sugar with two packets of stevia sweetener. The 1/4 cup flour was the only remaining ingredient that had WW Smart Points (3). This single portion of banana bread was very big and very delicious, and for a mere 3 Smart Points, I had a special and satisfying Christmas morning treat! Looking forward to adapting more of your one-serving recipes to fit into my food plan. Thank you so much!
I’m so glad you enjoyed the banana bread, Wendy. Thank you so much for your feedback and your substitution recommendations for those following Weight Watchers. This information will be so helpful to others.
I made this today and it was perfect. I put it on a plate to take a picture and my husband was already cutting it in half because he said it smelled so good and assumed there was no way I intended to eat the whole thing!
Just made this with the kids today! Followed the recipe exactly and it turned out perfectly! The bread was moist and tasted great! I had one very brown banana left and was very glad I found this recipe, instead of throwing the banana away! I didn’t have a ramekin so I just used a tiny little loaf pan I had. Great recipe and will definitely make it again!
I’m so glad you and your kids enjoyed the banana bread. Thank you for taking the time to let me know.
I’ve made this 3 times and have used regular oven and toaster oven. Always comes out great. Yesterday I doubled it, using a whole egg instead of 2 yolks, and made in a small square casserole dish. Turned out perfect. I keep forgetting to add nuts, and I also want to try it with chocolate chips.
I’m so glad you are enjoying the banana bread, Kathy. Thank you so much for your feedback.
Hi!
This is the 1st time in my life that I followed the steps of an online recipe as it is and man! Not only were they so accurate but it was a ‘hit’ at home 😀
I’m happy I stumbled upon this wonderful recipe. I’ll definitely try your other recipes too.
Keep up the good work!
Your comment made my day! I’m so happy you enjoyed the banana bread, thank you so much for your feedback. I hope you find many new recipes here that you love.
Your recipes are fantastic!
Thank you so much!
Hello!
I would like to know if it’s possible to make this egg free? I’ve been using flax seeds but I’ve recently run out and I’ve wondered if an egg yolk is even needed?
I haven’t tested this recipe without the egg or with flax seeds so I can’t tell you for sure. If you try it, please let me know how it turns out.
Quick and easy as promised! I foil-lined a mini springform pan and buttered the foil, turned out perfectly with no mess. Thank you for this recipe!
I’m so glad you enjoyed the banana bread. Thank you so much for your feedback.
My wife has become disabled and unable to do cooking so we look for small recipes and this site is so helpful…I am on a very steep learning curve and just did the bananna bread with added chopped pecans. Very good. saving this recipe
Hi Arley, I’m so glad you are finding the recipes helpful. Thank you for taking the time to let me know.
What is the brand name of the bowl?
The ramekin shown in the pictures has been discontinued by the manufacturer. We have tested and use a 10-inch ramekin that you can find out more about here – https://onedishkitchen.com/bakeware-cooking-for-one-kitchen/
I double the recipe cuz I had two bananas put in a loaf pan is in the oven now
Joanie,
Thank you so much for this recipe.
I was gonna eat my banana and realised it was overripe, so glad I’ve encountered your website and made a 1-person-banana-bread.
I’m surprised how fluffy this bread is! Absolute delish!!! <3
I’m so glad you enjoyed the banana bread!
Joanie…this was amazing…the hubby loved it…I made it as a special treat because he’s been working his rear end off around the house and yard during the lock down…I doubled the recipe like other had suggested and it worked perfect…I just wish you could see the photo…I made it for “What’s on the menu” tag game at FFF…
Hi Teresa,
I’m so happy you both enjoyed the banana bread and that it doubled well for you. Thank you for letting me know.
Have a wonderful Sunday,
Joanie
OMG! This is the best recipe! I doubled the recipe, as another poster commented (using 1 full egg). I’m gluten and refined sugar free, but hubby is not. I made mine (gf flour and coconutsugar), then his regular and they are so freaking good! THANK YOU!!
Hi Jody,
I’m so glad the recipe worked for you with your changes and substitutions. Thank you for letting me know, this information will help our readers who might want to make it this way.
Joanie
Great recipe for beginners …made it today and it has turned out amazing! Thank you!
I’m so happy you enjoyed the recipe. Thank you for taking the time to let me know.
Joanie
I’m a single oap and wanted to make the banana bread. My ramekin only weighs 3½ ounces or 100 grammes. What is the reason the ramekin has to weigh 8 ounces?
Hi Dave,
So I can help you better, please tell me the height and diameter of your ramekin. The 8-ounce is the volume the ramekin holds.
Joanie
So you were talking about FLUID ounces. Very confusing used to metric measurements.
This equates to approximately 240ml. Thanks
Really good! I didn’t have any butter so I used applesauce. It took about 37 min. in my oven.
I just make my standard banana bread recipe and put the mix in a muffin tin. Cooks in half the time and each portion has that nice crust like the end pieces of a loaf.
I’m gluten intolerant so I used robin hood gluten free flour and I added some semi sweet chocolate chips. This banana bread came out perfect. I’m definitely making it again!
Hallo, can I cook the banana bread in a microwave please. It seems wasteful to put the oven on!
Thank you,I appreciate your recipes. Jenny.
Hi Jenny,
I haven’t tested this recipe in the microwave so I can’t say for sure. If you have a toaster oven, this banana bread can be cooked in one.
I did mine in the toaster oven. Came out perfect
Really enjoyed your Banana Bread recipe. I added a few sultanas and some chopped walnuts ( using up leftovers!) and cooked the mixture in three small ramekins. A delicious treat for breakfast during lockdown! Thank you and best wishes, Ann ( Australia)
I’m so glad you enjoyed the banana bread. Thank you for your feedback, Ann.
So delicious! I ran out of white sugar so I used 3T white sugar and 1 T brown sugar. Also – I doubled the recipe and used one large egg. The two single serving breads turned out perfect.
Love this recipe! Soooo delicious and so easy to make. I like to add mini chocolate chips because that’s just the kind of person I am. Thanks so much for creating the perfect recipe for my banana bread cravings 🙂
Thanks for letting me know you love the recipe, Natalie. I love that you added chocolate chips, I’m that kind of person too 😉
I made the Banana Bread for One recipe this evening and found it to be very tasty. Thanks for posting this recipe. I’m not a big banana eater so I usually only get one or two at a time and they usually go bad before I ever eat them but now I can make bwana bread with them. I didn’t have a ramekin so I used the tiny tin loaf pans they have at the store. I used half all purpose flour and half whole wheat flour but kept everything else the same. Turned out very well.
I freakin love your website! Mini desserts are my favorite! I tried your banana bread twice and loved it. One night I was craving pumpkin bread so instead of banana I added a heaping 1/4 Cup of pumpkin puree, 1/16 t cloves, 1/16 ginger, 1/4 tsp cinnamon, 1/4 nutmeg. I also added an extra tablespoon of brown sugar to make up for the sweetness of the banana. It…was…fantastic!
Hi Katie,
You totally made my day!! I’m so happy you are enjoying our recipes, thank you SO MUCH for letting us know! I love your idea of subbing pumpkin for the banana, I bet that was delicious. Have a great day!
Joanie this looks great! I’m a new English teacher in Korea and I’m working on figuring out what I can do with the equipment I have here. Most apartments don’t have ovens in Korea! I will probably buy a toaster oven (they do have them in the stores) but in the meantime I did a search for skillet bread recipes. I love the skillet you recommend and I can buy it on Amazon! But can you make this bread on the stovetop, or do you put the skillet in the oven? For a toaster oven I think I’d use a little toaster oven loaf pan because I’m not sure that skillet would fit in the little toaster ovens they have here. Do you think you could make bread without any oven at all?
Hi Allison,
I’ve never made banana bread on the stovetop so I’m not sure how it would turn out. You can most definitely make this banana bread in a toaster oven though. Just adjust the cooking time a bit – I would start out by checking the bread after it’s been in the oven for 20 minutes to see if it’s done. If it needs more baking time, keep the banana bread in the toaster oven to bake and check again after 5 minutes. For your toaster oven, I would recommend using toaster oven-safe bakeware. Nordic Ware has a line of bakeware that is ideal for toaster ovens. Smaller-sized toaster oven safe ramekins that hold about 8-ounces work well for this recipe too. This is the set I have and use – https://www.amazon.com/Chicago-Metallic-Professional-4-Piece-Non-Stick/dp/B0001WPNA4/ref=sr_1_1?
You can find others on Amazon. Best of luck with your job in Korea!
Mmm!! So yummy!! Next time I'm gonna try brown sugar in it! Thanks for this great recipe!
You are welcome, Bri. I'm glad you liked the recipe. Please let me know how you like the brown sugar version.
Can this be made in a regular oven?
Yes it can be made in a regular oven. Bake it at 350 degrees F for about 25-30 minutes. It is done when the top is golden and a toothpick or tip of a sharp knife inserted in the center comes out clean.
DO THESE FREEZE WELL? I WOULD LIKE TO MAKE THEM IN BATCHES TO USE THEM OVER TIME WHEN I WANT A SWEET.
To freeze banana bread, wrap in plastic wrap and freeze in an airtight container for up to 3 months.
Ok so, I am a 57 year old divorced male lurker here. I like to cook but no one to share my creations. Single serving meals and desserts seem perfect for some one like me. Thanks for great idea!
Hi John, I’m so glad you like the recipe. I have a special section on ZagLeft with many other single-serving recipes (https://onedishkitchen.com/cooking-for-one-recipes/). Cooking for one person can be a challenge sometimes, I hope you can find a few other recipes here that you like. Thanks for taking the time to comment, have a great week!
Joanie,
Love the idea of these recipes for one. A dessert for one can still be shared by 2. Sometimes I want a dessert , but not wanting it to be there for days. …. good idea.
Thank you Cynthia! I agree, there are times I want a little something sweet too and don’t want to make a big batch. Glad you like the recipes.
If you are going to freeze these Bread’s, wrap tightly in saran wrap first then wrap in aluminum foil, they freeze well and up to 3 months ..