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This single serve banana bread is made with one ripe banana and bakes in a small ramekin. Designed as a banana bread for one, this one banana banana bread delivers classic flavor and a soft, moist texture, all ready in about 30 minutes.
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
- Perfectly Portioned: Made with one banana and baked in a ramekin, this single serving banana bread is just the right size.
- Quick & Easy: Simple ingredients and clear steps make this recipe easy to pull together.
- Soft and Moist: An overripe banana adds natural sweetness and keeps the bread tender.
- Classic Banana Bread Flavor: All the familiar taste of traditional banana bread, scaled down for one.
- Easy to Customize: Add chocolate chips, nuts, or warm spices to suit your taste.
Banana bread has always been one of my favorite ways to use a single ripe banana. This recipe gives you the same soft texture and familiar flavor I love in a full loaf, just in a smaller, personal size. Baking it in a ramekin means you can enjoy it warm from the oven without committing to days of leftovers.
This small banana bread makes a wonderful breakfast, especially alongside 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 (or a 1:1 gluten-free flour blend): Forms the base of the batter.
- Baking Soda: Helps the bread rise and stay light.
- Butter (or melted coconut oil for dairy-free): Adds richness and moisture.
- Egg Yolk: Binds the batter and adds tenderness. 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.
- Banana: The key ingredient! Use one overripe banana for sweetness and easy mashing.
- Sugar: Sweetens and enhances banana flavor.
- Vanilla Extract: Adds depth.
- Salt and Cinnamon: Balance the sweetness.
Recipe Variations
Want to change things up? Try one of these easy one banana banana bread variations:
- 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 2 tablespoons of cocoa powder, then add 2 tablespoons of mini chocolate chips.
How To Make Banana Bread For One
These photos and instructions help you visualize how to make this single serve banana bread recipe. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the oven to 350°F (177°C) and lightly grease a 10-ounce ramekin.
- Combine dry ingredients: In a small bowl, mix together the flour, baking soda, cinnamon, and salt. Set aside.
- Mash the banana: Use a fork to mash the banana.
- Combine banana and sugar: Add the mashed banana to a mixing bowl, then add the sugar. Whisk by hand or use an electric mixer until the mixture is well combined.
- Add wet ingredients: Mix in the melted butter, egg yolk, and vanilla until fully blended.
- Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
- Bake: Pour the batter into the ramekin and bake for 25 to 30 minutes, or until golden brown.
- Cool: Remove from the oven and let cool slightly before enjoying warm.
Expert Tips
- Use One Very Ripe Banana: Brown-spotted bananas provide the best flavor and moisture.
- Do Not Overmix: Stir only until the flour disappears to keep the bread tender.
- Leave Some Texture: A few small banana pieces add to the overall texture.
- Check for Doneness: A toothpick inserted in the center should come out with a few moist crumbs.
Frequently Asked Questions
Bananas should be very ripe, with skins that are heavily spotted or mostly brown. Overripe bananas are softer and sweeter, which makes the bread moist and flavorful.
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 works best, but you can also use a 6.5-inch cast iron skillet.
Yes, double the ingredients and use either two 10-ounce ramekins or one 5×5-inch baking dish.
Yes, you can substitute an equal amount of vegetable or melted coconut oil for butter. This will make the bread slightly more tender.
Yes. Wrap the cooled bread tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
More Single Serve One Banana Recipes
Try these easy recipes made with one banana:
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 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!
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
- 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 A Very Ripe Banana: Brown-spotted bananas provide the best flavor and moisture.
- Do Not Overmix: Stir only until the flour disappears to keep the bread tender.
- Leave Some Texture: A few small banana pieces add to the overall texture.
- Check for Doneness: A toothpick inserted in the center should come out with a few moist crumbs.
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.
This recipe is amazing! The best one I’ve tried so far. Easy to make, fast, and super moist! Thank you 😊
I make this recipe all the time using Gluten Free 1 for 1 flour such as Bob’s Red Mill. It is really good and bakes nicely. This could be tagged as Gluten Free with the flour substitution. I’ve been GF for a long time, and I find many of your recipes easy to modify by swapping out GF versions for regular versions of any problematic ingredients (e.g. making sure I use GF bbq sauce or soy sauces in recipes). Because your recipes use simple, real ingredients, I have improved my not-so-great cooking skills 🙂
I’m going to try this recipe with applesauce, and greek yogurt to substitute the egg and butter for allergic issues! Can’t wait to see if it works! Fingers crossed! 🙂
I do not have a countertop oven, only a standard oven. Rather than heating up an oven for one ramekin, can this be done in a microwave successfully?
We have not tested this recipe in the microwave.
Great recipe.
I just made this recipe in an 1150 watt microwave, and it was delicious. Divided batter into two 6 ounce ramekins and microwaved on full power for 1 1/2 minutes. The texture was light like a cake rather than dense like a bread.
I think this is my new favorite cake! I’ve made it a couple of times now, always super moist and not too sweet. Thanks for sharing!
I had this one banana bread receipe I had used for years and whe I made this one I will not use the other one again. This one is very moist and delicious.
I made this banana bread yesterday and it was absolutely delicious. I doubled the recipe and used 2 9 oz. ramekins. They were picture perfect. Thanks for the recipe.
Why do you use just the yoke and not the whole egg?
Using the whole egg in baked goods that are this small will affect the texture. The entire egg is too much. We always list recipes that you can use any leftover ingredients in, including the egg white.
This was super simple and a perfect breakfast for one. The texture is so nice- sometimes banana bread can be mushy, but this was firm, cakey , and soft.
One tip I have- melt the butter in the ramekin in the microwave- your ramekin is pre-buttered and you have one less dish to clean!
What a great tip, Sharon. I’m so glad you enjoyed the banana bread.
Hi! I want to try this recipe for breakfast, but would have to make ahead of time. How does this recipe keep on the counter or in the fridge?
The baked banana bread keeps beautifully either in the refrigerator or on the counter, covered. You can also make the batter up ahead of time and keep it in your refrigerator. When you are ready, bake as directed.
Great for an afternoon baking project with the kids. We made six mini muffins, and it was the perfect amount for a sweet treat. Thanks for the scaled down recipe. This will be our go-to way to use a lone, over-ripe banana!
I’m so happy to know you all enjoyed the banana muffins!