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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.
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!!
Love you small batch recipes. Making a small batch of cookies for my grandson & not having a cookie jar full, that I would eat. Love this!!
Hi, gonna try this recipe, looks great! Will it be OK to put in a whole egg instead of an egg yolk? I don’t have much use for 1 egg white😬
We recommend only using the egg yolk in this small banana bread recipe. Consider using the egg white in any of our egg white recipes: https://onedishkitchen.com/egg-white-recipes/
Delicious! Lately I have made this once a week because there is always ONE banana too ripe for me to eat. I have it as my breakfast “dessert” after my normal eggs and toast. It is easily two servings for me.
This was a great recipe! Almost all the recipes I have tried on this site have been excellent!
I am curious as to why just the egg yolk is used as opposed to including part of the egg white.
Can someone answer this question for me?
I’m so glad you enjoyed the recipe! For this single serving banana bread, using just the yolk helps maintain the right balance in taste and texture. The yolk adds richness without altering the consistency much, which is key for this small batch. Thanks for your lovely feedback!
It was delicious. I didn’t even have to turn on the oven. Baked it n my Cuisinart Airfryer/Oven and only took 20 minutes baking. Perfectly fine and so moist.
Thank you!!!
wow recipe turned out great. my elderly mom who lost her appetite (lost 30 lbs) loved it! appreciate the small serving recipe. thank you so much for your recipe
I’m so happy your mom enjoyed the banana bread, thank you so much for taking the time to let me know.
i like this and doubled the ingredents and made it bigger
Here’s a trick that I picked up from Alton brown, years ago;
When buying bananas, buy one more than you need. When you get to that last banana, that is now super ripe, put it in the freezer, skin and all.
The night before you want to make your banana bread, take that banana out of the freezer and let it thaw in the refrigerator.
When you’re ready to bake, cut the stem off the banana and squeeze the whole thawed banana into your mixing bowl, as if you were squeezing out an entire tube of toothpaste. It is perfectly ready for you. The advantage of this is that you could start thinking about making a banana bread tonight for tomorrow, and not planning on Monday to bake on Friday.
This has never failed me. I always keep a few bananas in the freezer for just this purpose.
Wonderful idea!
This was a super quick and delicious recipe. I ate it over two days. Great with Texas Pecan Decaf. coffee.
I am enjoying looking at your recipes, easy to double them rather downsizing “serves 8” recipes to “serves 2”. I would always double your recipes as I would rather have some leftover than go through the effort and still be hungry. (I am a 230 lb guy)
However, banana bread for one? For me that is one loaf or two?
No more work or cleanup to have a second loaf tomorrow. HaHa!
The banana bread is delicious! I added coconut, chopped pecans and butterscotch chips. Yummy!
Wow this recipe came out better than expected! I didn’t want a huge serving so I split the batter between 3 smaller ramekins. I plugged the ingredients into my fitness pal and it was about 150 calories per serving. The perfect snack! Saving this recipe to make again!
I’m so happy you enjoyed it!
Great recipe, but too many dishes the way it’s made, I just put everything, including the whole egg, in a bowl at one time, stir it with a mini whisk, and use a RUBBER spatula to put it in a dish that will fit in the AIR FRYER! (also, less vanilla and salt, and add pecans)
I made this yesterday and it was delicious! It is an extremely easy recipe! The serving was enough for me and my husband. I will definitely make this next time I have one banana left.
One if my favorite recipes to turn to. I make this recipe almost weekly. Sometimes in use wheat flour (for my toddler) and lessen the sugar or use brown sugar.
Delicious I added pecans soooo good and the perfect size !
Thanks
Hi I live banana bread and cakes and all that has bananas in.Please can you put coconut oil instead of butter and how much for the muffins.
Thanks🙂
Yes. Use 1 tablespoon of coconut oil instead of melted butter.
This was great. Not as quick as those 3 ingredients mug cakes, but it was really nice to have only 1-2 servings and be able to use up the banana. I used whole wheat flour and coconut oil with a couple dashes of flax seed meal. I will definitely keep this recipe.
Im not a baker at all and this recipe was easy to follow. My 5 year old son and I had fun making this as his job was to mash the bananas. We ended up making four mini loafs. Only thing I did different was substitute sugar with artificial sweetener and brushed a little butter on top. They are a hit!! Thank you:)
I have used this recipe a couple of times now. I love this banana bread. It is so moist and flavorful. It is plenty enough for two. Quick and easy to make. Thank you.
Thank you so much for your feedback. I’m so happy you love this banana bread recipe.
This was excellent!
It also makes me wonder if I could substitute 1/3 or 1/2 cup of pumpkin to make pumpkin bread instead of banana?
Thank you!
I’d say so. You might like to look at our pumpkin coffee cake recipe to compare – https://onedishkitchen.com/pumpkin-coffee-cake-with-streusel-topping/
I made the banana bread today. I used very ripe bananas, which in my opinion, enhanced the flavor. The bread was nice and moist. I made two servings, but one serving could have served both my husband and me. We now have leftover banana bread! : > ) Which won’t be leftover for long. I served mine with cream cheese and hubbies with butter. This is a keeper. Also your “Cheesy Baked Eggs”” is a frequent request from hubby.
Thanks for your feedback, Gail. I’m so happy you and your husband are enjoying the recipes.
This banana Bread was amazing. I cant wait to try more. Im having the shrimp creole tonight. Thanks
I’m so happy you are enjoying our recipes!
If I double this do I double the egg?
If you want to double the recipe I recommend doubling all of the ingredients, including the egg yolk. I don’t recommend using the entire egg in this recipe because the banana bread needs the extra fat from the yolk and using the entire egg will change the texture of the bread – use two egg yolks.
The easiest and tastiest banana bread I have ever made. And it’s the perfect amount for one, even two people who just wanna bite something sweet real quick.
I cannot wait to try banana upside down cake and the banana muffins everything sounds so good, especially I am a desert Queen I take known desert’s and add a lil twist to it or a lot of twists to them… My fiancee said he knows how he gained 80lbs in 10years!¡ My son says I make diabetes in a bowl lol
So good, the perfect amount for my toddler.
Loved this banana bread. So quick and easy to make.
Amazing one banana bread recipe. Moist, tender and flavorful.
Flavor is there. I liked it.
This bread is moist and sweet, I love it!
So good!!! I just made and Maybe a little teeny bit less sugar? And it would be perfect
Absolutely delicious! Added walnuts. Best banana bread I’ve ever made. I used 1/2 vanilla extract and 1/2 almond extract. Anyway, seriously fabulous!
can i use a tall 10 oz ramekin?
A ramekin that holds 10-ounces is perfect.
Wow! Such a great recipe! I used half a banana, 1 T of gran. swerve instead of sugar, applesauce instead of the egg, and kodiak buttermilk protein mix instead of flour. I’m diabetic and wanted to adjust the macros. The banana flavor is so good! This is a great base recipe for a pumpkin loaf or a lemon blueberry bread as well. Super appreciate the small recipe option! I love to bake, but I live alone. Thank you so much!
This is a yummy convenient way for me to have homemade banana bread.
I just made this. It was all kinds of wonderful. This by far was the best banana bread I have ever made. It came out of the ramekin perfect. The crumb was moist and tender. Love love love this recipe. Joanie you are a genius.
This was so good first time making banana bread chose 80 grams peeled banana as medium came out so moist amazing I also used sugar molasses my dog also loved it chose cup size ramekin almost overflew in the oven but didn’t so it came good even I made some mistakes
OMG I just made this and it is so good and easy would 100% recommend 👍
calls for an egg yolk but can I use egg replacement instead?
I also plan to use Pamela’s 1:1
GL flour
I am wheat (not Celiac) and egg intolerant
Thanks so much
Hi Rosalee, I haven’t tested this recipe with an egg replacement but other readers have with success. Please let me know how it works for you.
Great recipe.