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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.
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.