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This single serve banana bread recipe uses one banana and bakes in a ramekin in about 30 minutes. Soft, tender, and just enough for one.
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
Single serve banana bread with a golden crust, tender crumb, and the deep, natural sweetness of one overripe banana.
The Banana Bread Recipe I Scaled Down For One
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.
The ratios of flour, leavening, and fat all had to be recalculated to bake up properly in a ramekin. I tested the recipe until it was right, and this is the version I kept.
One banana, one ramekin, about 30 minutes. The kitchen still smells the same.
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.
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.