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Quick and easy banana nut bread for one, baked in a ramekin with one banana and chopped walnuts. The crumb is tender, the walnuts add a nutty crunch, and it’s ready in 30 minutes.
Featured Comment
“This was my first homemade banana nut bread and it was so delicious! Super simple with ingredients already at hand.”
– Julie
Quick Look
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Equipment: 10-ounce ramekin
- Cook method: Bake at 350°F
- Servings: 1 serving
- Difficulty: Easy
- Flavor profile: Sweet banana and warm cinnamon with the nutty crunch of walnuts in a soft, moist crumb.
That last banana going brown on the counter is enough for a real, from-scratch banana nut bread made for one.
Why You’ll Love This Quick And Easy Banana Nut Bread For One
Warm from the oven with butter melting into the top, this banana nut bread is rich and tender with just one banana and chopped walnuts in every bite. The top bakes up golden with a slightly crisp edge, and the inside stays soft and full of sweet banana flavor. It’s made for one, baked in a 10-ounce ramekin.
I developed this single serving banana nut bread recipe around one ripe banana and the basics most of us keep in the pantry, all mixed from scratch. The short ingredient list keeps it budget friendly. Walnuts are the default, and pecans work just as well.
I use just the egg yolk, because a whole egg carries more liquid and protein than this small batter can take and the crumb bakes up dense. The yolk alone keeps it soft. Save the white for one of my egg white recipes.
If you like this, try my maple walnut muffin for one, mini zucchini bread, and deep mini banana upside down cake.
Ingredients
Here’s what goes into this single serve banana nut bread, and what each ingredient does. If you have ingredients left over, check out our Leftover Ingredients Recipe Finder.
Banana: One medium ripe banana is what you need. The riper the banana, the sweeter and more flavorful the bread. A banana with lots of brown spots or one that’s mostly brown is best. Underripe bananas don’t bring enough sugar or moisture to the batter. Use extra bananas in a single serve banana pudding or small batch banana muffins .
All-purpose flour: Flour gives the bread its structure. It balances the moisture from the banana and butter. For a gluten free banana nut bread, swap in a 1:1 gluten-free flour blend.
Baking soda: 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, add 1/4 teaspoon of white or apple cider vinegar to 1/2 cup of hot tap water, then stir in 1/4 teaspoon of baking soda. If it bubbles or fizzes immediately, it’s fresh.
Cinnamon: Cinnamon adds a warm, spiced flavor that pairs with the banana and walnuts.
Salt: A pinch of salt sharpens the sweetness and keeps the bread from tasting flat.
Granulated sugar: Sugar sweetens the bread and helps the top brown as it bakes.
Butter: Melted butter adds richness and keeps the crumb moist.
Egg yolk: The yolk adds fat and binds the batter without the extra liquid a whole egg would bring. Use the leftover white in a mini Texas sheet cake or pavlova for one.
Vanilla extract: Vanilla rounds out the banana and cinnamon flavors.
Walnuts: Chopped walnuts fold into the batter for crunch and nutty flavor. Chop them small so they spread evenly through the small batter. Pecans work in an equal amount if that’s what you have. Use extra nuts in mini Italian cream cake or small batch morning glory muffins.
Recipe Variations
Here are a few ways to change up this banana nut bread recipe for one.
Banana Nut Bread With Streusel Topping
Add a brown sugar streusel on top before baking. Stir together 2 teaspoons all-purpose flour, 2 teaspoons brown sugar, 1/8 teaspoon ground cinnamon, 1/2 tablespoon chopped walnuts (or pecans), and 1/2 tablespoon butter softened to room temperature until crumbly. Sprinkle it over the batter before the ramekin goes in the oven. The streusel bakes into a sweet, crunchy top layer.
Toasted Walnut Banana Bread
Toast the chopped walnuts in a dry skillet over medium heat for 2 to 3 minutes before folding them into the batter. Shake the pan a few times so they don’t burn and pull them off the heat the moment you smell them. Toasting draws out the natural oil in the walnut and deepens the nutty flavor through the bread.
Banana Nut Bread For Two
Double the recipe and bake it in a 5×5-inch baking dish at the same temperature and for the same bake time. You can also divide the doubled batter between two 10-ounce ramekins. The size works for sharing or for one serving plus a slice saved for the next morning.
How To Make Banana Nut Bread For One
These step-by-step photos show how to make this banana walnut bread for one. For ingredient amounts and full instructions, see the recipe card below.
Before You Begin: Preheat the oven to 350°F (177°C). Grease a 10-ounce ramekin with butter or cooking spray and set it on a rimmed baking sheet.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mash the banana on a small plate using a fork until mostly smooth. A few small lumps are fine.
- 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 inserted in the center comes out with a few moist crumbs clinging to it.
- Let the bread rest in the ramekin for a few minutes before slicing. The center continues to cook as it cools.
Expert Tips
Use a 10-ounce ramekin. This recipe is scaled for an individual banana nut bread in a 10-ounce ramekin that measures about 4 inches across and 1 3/4 inches tall. A smaller ramekin can overflow during baking. A larger one spreads the batter too thin and the bread will dry out before it rises.
Use a very ripe banana. An underripe banana leaves the bread dry and short on banana flavor. The more brown on the peel, the better.
Melt the butter and let it cool for a minute. Hot butter can cook the egg yolk when you stir them together and leave streaks of scrambled egg in the batter.
Stir just until the dry ingredients disappear. Mixing beyond that point develops gluten in the flour and gives you a tough, dense crumb instead of a tender one. A few small lumps in the batter are fine.
Place the ramekin on a baking sheet. The baking sheet distributes heat more evenly around the ramekin and gives you a stable surface to lift in and out of the oven. A ramekin on its own can be hard to grip with oven mitts.
Troubleshooting
Here’s how to get your single serving banana nut bread exactly the texture you want.
Why did my banana nut bread sink in the middle?
Banana nut bread sinks in the middle when it’s underbaked or when the oven door is opened too early during baking. The center needs the full bake time to set. Check for doneness with a toothpick at 25 minutes. If wet batter clings to it, give it another 5 to 10 minutes. Keep the oven door closed before the 25-minute mark so the rise holds.
Why is my banana nut bread gummy?
Banana nut bread turns out gummy when it’s underbaked or sliced too soon. The center keeps cooking as the bread cools, so cutting into it too early leaves a dense, wet texture. Let the bread rest in the ramekin for a few minutes after it comes out of the oven, then slice.
Why is my banana nut bread too dry?
Banana nut bread comes out dry when it bakes too long or when the banana isn’t ripe enough. Start checking for doneness at 25 minutes. Use a heavily spotted or mostly brown banana for the best moisture and natural sweetness. Underripe bananas don’t carry enough sugar or liquid to give the batter the moisture it needs.
Why didn’t my banana nut bread rise?
Banana nut bread doesn’t rise when the baking soda is old or when the batter was overmixed. To test your baking soda, add 1/4 teaspoon of white or apple cider vinegar to 1/2 cup of hot tap water, then stir in 1/4 teaspoon of baking soda. If it bubbles or fizzes immediately, it’s fresh. If nothing happens, replace it. Overmixing also deflates the batter before it hits the oven, so stir only until the dry ingredients disappear.
Frequently Asked Questions
Yes. For two servings, double every ingredient, which means two egg yolks, and bake in a 5×5-inch baking dish or two 10-ounce ramekins for the same 25 to 30 minutes.
No. A whole egg changes the texture, making this small bread more cake-like and less moist. The recipe needs the richness of the yolk, so use the yolk only.
Store banana nut bread in an airtight container at room temperature for up to 3 days. Keep it covered so the top doesn’t dry out.
Yes. Wrap the cooled bread tightly in plastic wrap, place it in an airtight container, and freeze for up to 3 months. Thaw at room temperature or warm it gently in the microwave before serving.
Yes. Thaw the frozen banana completely at room temperature or in the microwave, then drain off any extra liquid before mashing and adding to the batter.
One medium banana is about 1/3 to 1/2 cup mashed. The exact amount can vary a little, and the recipe still works whether you have a little more or a little less.
Out of walnuts? My single serve banana bread is the no-nut version.
Butter is better in this recipe for a richer flavor and a slightly firmer edge. Oil produces a softer, more tender crumb if that’s what you prefer. Substitute an equal amount of canola, vegetable, or avocado oil for the melted butter.
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 please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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 (about ⅓ to ½ cup)
- 2 tablespoons sugar
- 1 tablespoon butter -melted and slightly cooled (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.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mash the banana on a small plate with a fork until mostly smooth. A few small lumps are fine.
- In a medium bowl, whisk or beat the mashed banana and sugar until well combined.
- Let the melted butter cool for a minute so it doesn't cook the yolk, then add it with the egg yolk and vanilla and mix well.
- Stir in the dry ingredients until just combined and no dry streaks of flour remain.
- Fold in the chopped walnuts.
- Pour the batter into the prepared ramekin and smooth the top. Place the ramekin on a rimmed baking sheet.
- Bake at 350°F (177°C) 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 clinging to it.
- Let the bread rest in the ramekin for 5 minutes before enjoying.
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, love all your recipes. Thank you so much for making it easy to understand and delicious.
Thank you so much! I’m so glad you’re enjoying the recipes.
Easy, moist and yummy! Just the right size.
I’m so happy you enjoyed it.
Love this! The portions are perfect so I don’t have leftovers to store! Also it’s budget friendly as I’m not using a lot of ingredients.
So great! I used bulk generic GF flour and it works. Thank you!
You are great – love Chinese fried shrimp rice.
I had to make the recipe twice because I didn’t like the added salt. Salted butter is just the right amount. Perfect size for one person. ☺️
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!