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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 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.