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Enjoy a warm, moist single serve banana bread made with just one ripe banana and baked in a small ramekin. This quick and easy recipe delivers classic banana bread flavor in the perfect portion – no leftovers, just a delicious, homemade treat whenever you want it!
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
Why You’ll Love This Recipe
- Quick & Easy: Minimal prep and bakes in no time.
- Perfect for One: Enjoy homemade banana bread with no waste.
- Soft & Moist: A single ripe banana keeps it perfectly tender.
- Customizable: Add your favorite mix-ins or toppings.
Banana bread has always been one of my favorite ways to turn simple ingredients into something special. With just one banana and a few pantry staples, this recipe bakes right in a ramekin, giving you a warm, flavorful treat without the need for a full loaf.
I love this small banana bread for breakfast, especially with a breakfast bowl for one and small batch potatoes O’Brien. For more breakfast ideas for one, try a blueberry muffin for one, French breakfast puff, or our waffle recipe for one.
Ingredients
If you have any ingredients leftover from this mini banana bread recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: All-purpose flour forms the base. If you need a gluten-free option, use a 1:1 gluten-free flour substitute.
- Baking Soda: Helps the bread rise. For the best results, make sure your baking soda is fresh.
- Butter: Adds richness. You can substitute with coconut oil for a dairy-free alternative.
- Egg Yolk: Binds everything together. Hang onto that egg white and use it in one of our egg white recipes like mini Texas Sheet Cake and small batch Coconut Macaroons.
- Vanilla Extract: Adds depth and enhances the banana flavor.
- Sugar: Sweetens the bread.
- Cinnamon: Adds warmth and a hint of spice.
- Salt: Balances the sweetness.
- Banana: The key ingredient! Use an overripe banana for the sweetest, easiest-to-mash texture.
Recipe Variations
Want to change things up? Try one of these simple one banana-banana bread variations:
- Banana Nut Bread For One: Stir in chopped walnuts or pecans.
- Chocolate Chip Banana Bread: Mix in chocolate chips.
- Chocolate Banana Bread: Add chocolate chips and cocoa powder.
- Warm Spices: A pinch of nutmeg or cardamom adds extra depth.
- Berry Banana Bread: Fold in blueberries or raspberries for a fresh, fruity option.
How To Make Banana Bread For One
These photos and instructions help you visualize how to make banana bread with one banana. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 350°F (177°C) and lightly grease a 10-ounce ramekin. Mix flour, baking soda, cinnamon, and salt in a small bowl. Set aside.
- Mash the banana with a fork and add to a medium-sized bowl. Add the sugar and whip the banana and sugar together with an electric mixer or a wire whisk.
- Add the melted butter, the egg yolk, and the vanilla; mix well.
- Add the dry ingredients and mix until combined.
- Pour into the ramekin and bake for 25-30 minutes until golden brown.
- Remove from the oven and cool slightly before eating.
Expert Tips
- Use Ripe Bananas: The riper the banana, the sweeter the bread. Look for bananas with plenty of brown spots for the best flavor.
- Freeze Overripe Bananas: Keep a stash of ripe bananas in the freezer. If you have some on the counter that are turning brown, freeze them unpeeled. The skins will darken, but the banana inside stays perfect for baking.
- Keep the Batter Lumpy: When mashing, leave a few banana chunks for texture. Avoid overmixing the batter to keep your bread soft and tender.
Serving Suggestions
Try these delicious toppings:
- Nut Butter: Spread almond or peanut butter on top for extra protein.
- Yogurt and Honey: Add a dollop of Greek yogurt and drizzle with honey.
- Ice Cream: For a dessert twist, serve with a single serving of vanilla ice cream.
- Whipped Cream: A little homemade whipped cream adds a nice touch.
RELATED: 15 Easy Dessert Recipes For One
Frequently Asked Questions
You can use a small 10-ounce ramekin or a 6.5-inch cast iron skillet in this mini banana bread recipe.
Place the banana bread in an airtight container and store it at room temperature for up to 3 days.
To freeze banana bread, wrap in plastic wrap and freeze in an airtight container for up to 3 months.
To thaw, remove banana bread from the freezer and leave to defrost on the kitchen counter. Enjoy as is, or gently heat in the microwave.
Yes, you can make this recipe ahead of time and bake it later. Simply chill the batter in the ramekin for up to 24 hours before baking.
Yes, double the ingredients and bake in a 5×5 inch baking dish.
RELATED: Comfort Food Recipes For One
More One Banana Recipes
Try these easy recipes made with one banana:
RELATED: The Best Small Batch Cookie Recipes
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 one-banana 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!
Banana Bread For One
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
- Heat the oven to 350°F (177°C) and lightly grease a 10-ounce ramekin. In a small bowl, combine flour, baking soda, cinnamon, and salt together. Set aside.
- Mash the banana with a fork and add to a medium-sized bowl. Add the sugar and with an electric mixer or a wire whisk whip the banana and sugar together.
- Add the melted butter, the egg yolk, and the vanilla; mix well.
- Add the dry ingredients and mix until combined.
- Pour into the ramekin and bake for 25-30 minutes until golden brown.
- Remove from the oven and cool slightly before eating.
Notes
- Use ripe bananas. Ripe bananas make the sweetest banana bread. When bananas have plenty of brown spots on the skin, they’re perfect to use. The browner the skins, the sweeter the banana bread.
- Buy bananas and freeze them. It’s a great idea to keep overripe bananas handy in your freezer ready for baking. If you’ve got a few forgotten bananas on your counter, freeze them, unpeeled. Freezing bananas will turn the skin black, but once peeled the flesh will be perfect for making banana bread or our easy banana muffin recipe.
- Leave the batter lumpy. When mashing the banana, leave some of the banana chunks. Overmixing the batter can also result in a tough bread.
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.
I love this! Single serving banana bread allows me to vary the add ins each time.
I replaced the flour with a mix of oats and flour and used coconut oil. Small changes but wow. Seriously. This is so good.
I had 1 leftover banana that was a bit large and a tad over ripe so I came across this recipe and decided to give it a try. I used a mini hand mixer to mix ingredients. It took about 20 seconds. I did not add anything extra to this and the batter was just enough to fill my tiny ceramic loaf pan about halfway. I baked for 25 minutes and it turned out perfectly. It gave me 4 small servings. Thank you!
Made this today,it was very good! Will double next time,my husband loved it too. Thanks for developing these recipes for 1-2, just the perfect size! I also added some finely chopped walnuts.
This is really good! I cut the sugar by a bit, and added some sweetened coconut to the batter. I subbed Penzeys Cake Spice for cinnamon. Also sprinkled with Penzeys Cinnamon Sugar and a few chopped nuts. Light and tasty, thanks!
Love this! I just added nuts.
Can you make this in a food processor?
Yes, you can definitely make this banana bread in a small food processor! You can also mix it by hand with a spoon, a whisk, or even use a hand mixer. All methods work great—just be sure not to overmix the batter. Enjoy!
Can you use an egg “substitute” (such as Egg Beaters) in place of the egg yoke??? If so, how much??
Thanks!!
Thanks so much for your question! I haven’t tested this recipe with any ingredient other than what’s listed, so I can’t say for sure how an egg substitute like Egg Beaters would work here. If you do give it a try, I’d love to hear how it turns out!
Well, it took me long enough, but I finally got around to making this recipe with using Egg Beaters. I Googled conversion of 1 egg yoke to Egg Beaters. Of course, there was more than one number 🙂
I ended up using just a little over 1 Tablespoon. Worked perfectly!!!!! Will DEFINITELY be making this again – and again – and again 🙂
I’m so glad to hear it worked out well with Egg Beaters—and thank you for sharing the amount you used! That’s so helpful. I’m thrilled to know this one’s going into regular rotation!
Very moist and delicious!! The only change I made was to sprinkle the top with a cinnamon/sugar mixture before baking. I will definitely make it again.
Love it!!