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This single serve banana nut bread is soft and tender inside with a golden, slightly crisp top. It’s filled with sweet banana flavor and crunchy toasted nuts in every bite. Made with one ripe banana, it’s quick to mix, bakes in about 25 minutes, and delivers all the comfort of classic banana bread in a perfectly sized mini loaf.
Featured Comment
“This was my first homemade banana nut bread and it was so delicious! Super simple with ingredients already at hand.”
– Julie
Why You’ll Love This Recipe
- Quick & Easy: Takes only 5 minutes to prep and is ready to eat in about 30 minutes.
- Perfectly Portioned: Made for one—no leftovers, just a fresh mini banana nut loaf every time.
- Moist & Flavorful: A ripe banana, sugar, and butter create a soft, rich texture.
- Customizable: Use your favorite nuts—walnuts, pecans, or whatever you have on hand.
- Satisfying Anytime: Great for a quick breakfast, snack, or treat.
What I love most about this small banana nut bread is how incredibly rich and tender it turns out with just one banana.
The top bakes up golden with the slightest crisp edge, while the inside stays soft and full of sweet banana flavor. Every bite has a little crunch from the nuts, and it’s just the right size when you want something warm and homemade.
This single serving banana nut bread uses just one ripe banana. Have extra? Use them in single serving banana cream pie, chocolate banana bread for one, a frozen chocolate banana, or mini hummingbird cake.
Ingredients
If you have any ingredients leftover from this small batch muffin recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour. For a gluten-free version, I recommend King Arthur Gluten Free Measure For Measure Flour, it’s been tested with great results.
- Banana: Use 1 ripe banana (freckled or brown-skinned) for sweetness and moisture. Got extras? Try them in our single serve banana pudding, tropical smoothie, or our easy banana muffin recipe.
- Granulated Sugar: Granulated sugar balances the banana’s natural sweetness.
- Egg Yolk: Adds structure and richness. Save the egg white for our small batch egg white recipes like small batch meringue cookies, a small Texas sheet cake, mini angel food cake, or small batch coconut macaroons.
- Pecans or Walnuts: Adds crunch and nutty flavor. Use extra nuts in mini Italian cream cake, small pecan pie, or a small batch of morning glory muffins.
See recipe card below for a full list of ingredients and measurements.
How To Make Banana Nut Bread
These photos and instructions are here to help you visualize how to make this mini loaf of banana nut bread. See the recipe card below for ingredient amounts and full recipe instructions.
Before You Begin: Preheat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set aside.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mash the banana on a small plate using a fork.
- In a medium bowl, whisk or beat the mashed banana and sugar until well combined.
- Add the melted butter, egg yolk, and vanilla. Mix well.
- Stir in the dry ingredients until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared ramekin. Place the ramekin on a rimmed baking sheet.
- Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean.
Expert Tips
- Use Ripe Bananas: Choose bananas with brown spots for the best flavor and natural sweetness.
- Freeze Overripe Bananas: Peel and freeze overripe bananas to use later. The peel may turn black, but the banana inside is perfect for baking.
- Swap the Nuts: No walnuts? Use pecans, or try chopped almonds, pistachios, cashews, or macadamia nuts for variety.
- Prep Ahead: Read through the recipe and gather all ingredients before you start to make the process smoother.
Frequently Asked Questions
Yes, you can double the ingredients and bake in either two 10-ounce ramekins or one 5×5-inch baking dish.
Absolutely. The bread will still be soft, moist, and flavorful without the added crunch.
I prefer using melted butter in this banana nut bread because it adds a richer flavor and a slightly firmer texture, especially around the edges. Butter gives the bread a deeper, more satisfying taste that oil just can’t match. While you can substitute with an equal amount of canola, vegetable, or avocado oil for a softer, more tender crumb, the buttery flavor really makes this small batch version stand out.
To keep it fresh, store in an airtight container at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap and place in an airtight container—freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave before serving.
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 individual banana nut bread recipe 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!
Banana Nut Bread For One
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 butter -melted (plus more for greasing the ramekin)
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 tablespoons chopped walnuts
Instructions
- Preheat the oven to 350°F (177°C). Lightly butter a 10-ounce ramekin and set aside.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mash the banana on a small plate using a fork.
- In a medium bowl, whisk or beat the mashed banana and sugar until well combined.
- Add the melted butter, egg yolk, and vanilla. Mix well.
- Stir in the dry ingredients until just combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared ramekin. Place the ramekin on a rimmed baking sheet.
- Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean.
Notes
- Use Ripe Bananas: Choose bananas with brown spots for the best flavor and natural sweetness.
- Freeze Overripe Bananas: Peel and freeze overripe bananas to use later. The peel may turn black, but the banana inside is perfect for baking.
- Swap the Nuts: No walnuts? Use pecans, or try chopped almonds, pistachios, cashews, or macadamia nuts for variety.
- Prep Ahead: Read through the recipe and gather all ingredients before you start to make the process smoother.
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 have been looking for a site like this since my husband passed. You’re an answered prayer. Two questions: can a whole egg be substituted for two egg yolks if the recipe is doubled? Second, what is the measurement for the mashed banana? I am uncomfortable with “medium,” since it could mean something different to you than to me.
Thank you so much for your kind words—I’m truly sorry for your loss, and I’m so glad you found the site helpful.
To answer your questions: When doubling the recipe, I don’t recommend substituting one whole egg for two yolks. Using a whole egg can change the texture of the bread, often making it more cake-like or rubbery. If using a whole egg works well in a doubled version, we’ll always note that in the ingredient section. So it’s best to stick to the recipe as written, even when doubling.
As for the banana, I understand your concern. Medium bananas can vary a bit in size, but in this recipe, a little more or a little less banana still works just fine. If you’d like a rough guide, a medium banana usually yields about 1/3 to 1/2 cup mashed. I hope this helps, and I truly appreciate you taking the time to write!
I made this a couple weeks ago and added walnuts and chocolate chips. SO YUMMY
Hi Joanie I don’t have small ramekins. What else can I use? I want to try the blueberry cake next. Can I use a small loaf pan instead
Hi Debra, it’s essential to use a baking vessel that holds 10 ounces to ensure your bread cooks evenly and turns out just perfect. If you don’t have a small ramekin, look for any oven-safe container that has a 10-ounce capacity.
This was my first homemade banana nut bread and it was so delicious! Super simple with ingredients already at hand.
Thank you Joanie
You are most welcome. I’m so happy you enjoyed it.
Deliciously surprised at bid good it was.
You can make a white quick bread from this recipe by leaving the cinnamon, banana, and nuts o7t of it.
If doubling the recipe can you use the full egg? Or do you need to use two egg yolks?
We’ve found through our years of scaling down recipes that using the entire egg in many of our single serving and small batch baked goods will alter the texture and taste of the item you are baking significantly. The bread needs the richness and protein from the egg yolk(s). We do not recommend using the whole egg in this banana nut bread recipe. Instead, save the egg white and use it in any of the egg white recipes listed in the “FAQ” section in the recipe post.
I just want to make sure I understand you … so when doubling the recipe use two egg yolks instead of one egg.
Yes, that is correct. Using the entire egg will alter the taste and texture of the banana bread.
Have you tried this recipe in the microwave instead of an oven?
We have not tested this recipe in the microwave.
Terrific recipe.
Thank you!