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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.
Hi Joanie, would you please break down the calories for each ingredient for the banana bread for one? 466 calories doesn’t seem correct. Thank you
That 466 is right for the full recipe. It’s baked in a 10 ounce ramekin, so it’s a full, satisfying single serving, not a light snack. Most of the calories come from the banana, sugar, butter, and egg yolk rather than the flour, and those few rich ingredients add up fast in one portion. The number is an estimate from a nutrition calculator, so it can shift slightly depending on the size of your banana and how you measure, but it’s accurate for the recipe as written.
Best single serve banana bread recipe ever I make this almost every day and I add chocolate chips it’s so yummy! 😋
So glad this has become a regular! Chocolate chips are such a great addition.
If baked in a toaster oven or combination oven appliance, use the same temperature? Thanks !
A toaster oven can work for this as long as your baking dish fits safely inside. Use the same temperature as the recipe, but keep an eye on the bread and start checking a little early, since toaster ovens can often run hotter or bake unevenly.
Many thanks! Appreciate and enjoy your site.
If I double it would I use a whole egg or two egg yolks?
When doubling this banana bread recipe, use 2 egg yolks rather than 1 whole egg. That keeps the texture closer to the original recipe.
Will a 12 oz ramekin do for this recipe? It’s the only I have.
Your 12-ounce ramekin can work, though I developed this for a 10-ounce that’s 4 inches across, and that’s the size I’d recommend for the best result. The width matters as much as the volume here. In my 4-inch ramekin the batter fills it about three-quarters of the way and bakes up with a nice domed, golden top. If your 12-ounce is a similar width and just a bit taller, it’ll behave much the same, maybe baking a couple minutes faster. But if it’s wider and shallower, the batter spreads thinner and you’ll lose that height, so start checking around 22 to 25 minutes and pull it when the top is golden and a toothpick comes out clean. If you bake this often, the 10-ounce is worth picking up.
I love banana bread but being a widow making an entire loaf of banana bread just doesn’t make good sense. I tried l this recipe today and I love it. Perfect size, perfect flavor, so moist and delicious. Thank you for this recipe.
I’m so happy you enjoyed it!
This was probably the best banana bread I’ve ever tasted. I wanted to do two portions and save half for later, but my self control was lost after the first bite, and I ate the whole thing. Thank you for the great recipe! So easy.
I love hearing this. That first bite can be hard to stop at. I’m so glad you enjoyed it.
I was just thinking to myself. Darn,?I forgot about that one banana I was going to eat today. Perfect timing!
Made for my daughter ( who is, shall we say, discerning) she said it was delicious 😋 the texture, crumb and flavour were perfect. I used oil instead of butter, as that was all I had. Thanks for sharing such a great recipe. She said it was one of the best banana breads I’ve ever made.
I’m so happy to hear that your daughter loved it — what a wonderful compliment! Thank you!
Could I substitute apple sauce for the banana? If so, how much?
You can substitute applesauce for the banana, but it will change both the flavor and texture — the bread will be softer and won’t have that classic banana flavor. Since applesauce is wetter than mashed banana, use a little less than ½ cup in place of one medium banana.
Quick question: recipe calls for 10-ounce ramekin but video calls for 8-ounce ramekin. Which is correct? Thank you!
Bake the banana bread in a 10-ounce ramekin.
Can this be done in an air fryer?
Yes, you can make it in an air fryer. I haven’t personally tested this recipe that way, but it should work well. I’d suggest baking it at 325°F (about 25 degrees lower than the oven temperature) and start checking for doneness around 20 minutes since air fryers cook faster. The goal is for a toothpick inserted in the center to come out clean.
Hi,
Is it possible to substitute maple syrup for the sugar?
I haven’t tested this recipe with maple syrup, but you could likely replace part of the sugar with it. Since maple syrup is a liquid sweetener, it would change the batter’s consistency, and you might need to reduce the other liquid slightly. I can’t say for certain how it would turn out without testing, but if you try it, I’d love to hear how it goes!
Turned out great! I don’t usually use cinnamon in my banana bread, but this has a great taste. I freeze my unused bananas . This worked out great for this recipe.
,
Made this recipe tonight! So yummy! Added 1T of mini chocolate chips for the hubs, and switched to gluten-free flour and monkfruit for mine. They both turned out perfect…will definitely be using this recipe again.
If I double this banana bread recipe, do I use 2 egg yolks or can I use 1 whole egg?
If you double the recipe, I recommend using 2 egg yolks. Egg yolks provide richness and tenderness, which is what gives this banana bread its soft texture. A whole egg includes the white, which adds extra protein and structure. That can change the balance and make the bread firmer and less moist than intended. Using only yolks keeps the texture close to the original recipe.
I loved this banana bread! I forced myself not to eat it all at once so I could enjoy it for more than one day. Now I have to wait for another ripe banana to try the chocolate version.
This is actually the best banana bread I have ever made! It is really good and I have made it 2x this week 🙂
Thank you! I’m so happy you enjoyed it.
Two questions. Why not use the whole egg, and why not whole wheat flour. Would these two changes be okay in this recipe?
I use just the egg yolk because using the whole egg can change the texture of the banana bread, often making it firmer or rubbery in a small-batch recipe. I haven’t tested this recipe with whole wheat flour, but it does tend to make baked goods denser. If you’d like to try it, I’d suggest using a mix of half whole wheat and half all-purpose flour to help keep the bread tender.
This was the most delicious banana bread ever! It was exactly what we needed for 2. And the recipe was so darn easy. I will add walnuts next time. Thank you so much for this recipe.
Hi Joanie! I had one overripe banana that I didn’t want to freeze so I followed your recipe exactly as written to bake Banana Bread For One. It was so easy, moist and delicious. This recipe is a keeper that I will definitely make again.
Excellant!! I had one lonely over ripen banana, which I used. Everything came together quickly and I added pecans…..baby, let me tell you the pecans are the bomb.
I cut it horizonally and made cream cheese frosting. Using the frosting, I frosted the middle “layer” and frosted the rest on the top and outside of the cake.
I made this in my air fryer, and it came out delicious and moist! I cooked it at 300 for 20 minutes, then turned it down to 280 for another 10 minutes. Added a little bit of chocolate chips, too. Yum!
Hi Joannie, love all your recipes. Was wondering if you could substitute flaxseed for the egg in this recipe. Thanks
So glad you’re enjoying the recipes! I haven’t tested this banana bread recipe with a flax egg, but it can usually work as an egg substitute in quick breads.
Hi Joanie, I’ve been receiving your emails and bookmarking many recipes. Just tried this one cause I had a banana looking at me. Wonderful and so easy. I used a wire wisk for the whole thing insead of dragging out the mixer. I do enjoy cooking but I don’t bake sweets, this is a good one for beginners. My results have inspired me to try more.
I’m so happy you gave the banana bread a try! It’s such a great recipe for using up that one lonely banana. I’m thrilled to hear it turned out so well for you and I’m so glad it’s inspired you to try more recipes. Thank you for taking the time to write!
This such a delicious recipe. I subbed monk fruit sweetener for the sugar 1:1 and coconut oil for the butter. It is super moist and (again) delicious. This recipe is amazing and I love that it’s a nice small size.
I’ve made a lot of banana bread in my time, some very complicated in their execution. This recipe right here is second to none of them. I dare say this is my favorite. I should’ve known it would be because, Joanie, your banana muffins recipe is my favorite.
What gets me is that they are both so incredibly simple to make, yet hit all my check boxes for a great banana quick bread — big banana flavor, moist and tender crumb, buttery, not cakey sweet. It astounds me how Joanie’s recipes deliver such big flavor with so few ingredients.
Kudos Joanie… Kudos
What a wonderful comment—thank you! I’m so happy to hear that this banana bread recipe ranks as a favorite, especially since you’ve made so many. I love keeping recipes simple while still delivering great flavor, so it means a lot that you noticed. And I’m thrilled you enjoy the banana muffins too! Appreciate your kind words!
Great recipe! I always add one more banana than called for when making banana bread so I used two (makes it super moist); upped the salt to 1/4 tsp; added 1/4 C walnuts … and followed the rest of recipe as written. I made 2 large muffins (using large paper muffin cups) and baked for 30 min.
These were so easy and delicious!!
I’ve made the Banana bread recipe many times,. It’s a winner. Delicious. I’ buy bananas just to make this. Very moist and flavorful.
I don’t eat desserts. However, that doesn’t mean that I don’t bake for my husband. He loves this banana bread recipe!! It is the perfect size for one.