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When you’ve got a single ripe banana sitting on your counter, turn it into this superb single serving Banana Nut Bread. This recipe is super moist, loaded with a mix of walnuts or pecans, and subtly spiced with a dash of cinnamon. The beauty of it lies in its simplicity—just 10 minutes to whisk everything together and a quick bake later, your home will smell divine, and you’ll have your personal loaf of the best banana nut bread!

small banana nut bread on a red plate.

Why You’ll Love This Banana Nut Bread Recipe

  • Effortless Simplicity: With just 10 minutes of prep, this small batch banana nut bread recipe is as straightforward as it gets. No complicated steps, just mix, pour, and bake.
  • Tailored for You: Specifically designed as a single serving, this recipe ensures that you enjoy a fresh mini loaf every time, without the worry of leftovers sitting around.
  • Unmatched Moisture: The use of a ripe banana, along with the perfect blend of sugar and butter, guarantees a banana nut bread so moist, it practically melts in your mouth.
  • Personalized Nuttiness: Whether you’re Team Walnut or Team Pecan, you choose the nut that graces your loaf, making every bite a nutty delight that you’ll adore.
  • Instant Satisfaction: The whole process takes just 30 minutes. From that luscious smell wafting through your kitchen to the first delicious bite, quick gratification is the name of the game here.
two slices of banana nut bread on a red plate next to a glass of orange juice.

Ingredients

banana nut bread ingredients on a kitchen counter.

Ingredient Notes

  • Flour: All-purpose flour is the go-to flour for this recipe. For a gluten-free alternative, King Arthur Gluten Free Measure For Measure Flour is a tested and recommended choice.
  • Baking soda: Essential for making your Banana Nut Bread rise and achieve that ideal fluffy texture.
  • Ground cinnamon, salt, and vanilla extract: These aren’t just add-ins; they are flavor boosters that elevate your bread from good to unforgettable.
  • Banana: One ripe banana is all you need for a mini loaf banana bread that is full of moisture and flavor. Look for a banana with freckles or brown skin for richer taste and aroma.
  • Granulated Sugar: Your sweetener in this recipe. It perfectly complements the natural sugars in the ripe banana, ensuring a well-balanced sweetness.
  • Butter: A must for that soft, melt-in-your-mouth texture and rich buttery flavor.
  • An egg yolk: The yolk works as a binder and adds structure to the bread, making each bite consistently delicious.
  • Pecans or walnuts: The choice is yours! Both offer a delightful crunch and nutty essence, making every slice a multi-textured experience.

This section provides a quick rundown of the ingredients used in this Banana Nut Bread recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

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How To Make A Single Serving Banana Nut Bread

These step-by-step photos and instructions are here to help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Heat the oven to 350°F (177°C) and lightly butter a 10-ounce ramekin and set it aside.
  2. In a small bowl, combine flour, baking soda, cinnamon, and salt together. Set aside.
dry ingredients for banana nut bread in a mixing bowl.
  1. Mash the banana on a small plate with a fork.
one mashed banana on a red plate.
  1. Transfer the mashed banana to a medium-sized bowl and add the sugar. With a wire whisk or an electric mixer on medium speed whip the banana and sugar together.
a mashed banana and sugar mixed together in a mixing bowl.
  1. Add melted butter, an egg yolk, and vanilla and mix well.
banana nut bread wet ingredients in a mixing bowl.
  1. Add the dry ingredients and mix until combined.
banana nut bread batter in a mixing bowl.
  1. Fold in the chopped walnuts.
walnuts folded into bread batter in a mixing bowl.
  1. Pour into a lightly buttered 10-ounce ramekin and place the ramekin on a rimmed baking sheet to catch any possible spills.
unbaked banana nut bread in a small ramekin on a baking sheet.
  1. Bake for 25 to 30 minutes until golden brown.
a small banana nut bread baked in a ramekin on a red plate next to a plate of butter and a glass of orange juice.

Expert Tips

  • Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients before starting.
  • Use ripe bananas. Ripe bananas make the sweetest banana bread. When bananas have plenty of brown spots on the skin, they’re perfect to use. The browner the skins, the sweeter the banana bread.
  • Buy bananas and freeze them. It’s a great idea to keep overripe bananas handy in your freezer ready for baking. If you’ve got a few forgotten bananas on your counter, freeze them, unpeeled. Freezing bananas will turn the skin black, but once peeled the flesh will be perfect for making banana bread or banana muffins.
  • Pecans can be substituted for walnuts. Other nuts that go in banana bread are chopped almonds, pistachios, cashews, and macadamia nuts.

Frequently Asked Questions

What Size Ramekin Should I Use?

The success of this recipe depends on the size of the baking dish you use. We recommend using a 10-ounce ramekin or a 6.5-inch cast iron skillet in this mini banana nut bread recipe. These dishes can be found on our Store page.

Do I Have To Use Nuts?

No. If you’d like to make banana bread without nuts, simply leave them out.

Can I Make Banana Nut Bread With Oil?

I’ve found that melted butter creates a more flavorful banana nut bread. You can certainly substitute with an equal amount of canola, vegetable, or avocado oil in this recipe.

How Do I Know When My Banana Nut Bread Is Done?

Here are two clues you can use to check to see if your banana nut bread is done baking: the edges should be a deep golden-brown and a toothpick inserted into the center of the bread comes out clean.

Why Can’t I Use The Entire Egg?

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. We do not recommend using the whole egg in our small banana nut bread recipe. Instead, save the egg white and use it in any of the egg white recipes listed in the “Ways To Use Leftover Ingredients” section below.

You can store leftover raw egg whites in an airtight container in the refrigerator. They should be used within 3 days.
Egg whites can be frozen by transferring them to a freezer-safe container. Label the container with the date frozen and keep them in the freezer for up to 3 months.
To thaw, place frozen egg whites in your refrigerator overnight.

Best Ways To Enjoy Your Banana Nut Bread

Whether you crave something warm and comforting or cool and refreshing, this versatile Banana Nut Bread hits all the right notes. Savor it warm right out of the oven, let it cool to room temperature, or grab it chilled from the fridge for a convenient snack. It’s the perfect companion to your morning cup of coffee or afternoon tea.

Looking for more ways to elevate each bite? Spread on some butter for a classic touch, or opt for almond or peanut butter for a protein-packed twist. Cream cheese is another fantastic spread that adds a tangy richness to the moist loaf. For a well-rounded breakfast, accompany your Banana Nut Bread with a side of eggs or a serving of fresh fruit.

How To Store Banana Nut Bread

Preserve the moistness and flavor of your Banana Nut Bread with these simple and effective storage methods:

  • Room Temperature: Keep your Banana Nut Bread in an airtight container and store it at room temperature to maintain its texture and taste for up to 3 days.
  • Freezing: For long-term enjoyment, tightly wrap the bread in plastic wrap and then place it in an airtight container. Freeze for up to 3 months to lock in all that moist, nutty goodness.
  • Thawing: When you’re ready for another round of deliciousness, remove the bread from the freezer and let it defrost on your kitchen counter. For a warmer treat, you can also gently heat it in the microwave.

With these storage guidelines, you can enjoy fresh-tasting Banana Nut Bread anytime you like!

a slice of banana nut bread with melted butter on top.

Explore More Single Serving and Small Batch Banana Recipes

If this Banana Nut Bread recipe has sparked your interest, you’re in for a treat! Discover more easy-to-make, single serving and small batch banana recipes that keep waste to a minimum and flavor at the max:

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:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried this easy 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!


Your Cooking For One Source
Because you’re worth it

Banana Nut Bread For One

5 from 5 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 1 serving
Super moist banana nut bread made with 1 banana, chopped walnuts or pecans, and a hint of cinnamon. A classic banana nut bread recipe that's easy to make and the perfect size for one person to enjoy.

Ingredients 
 

  • ¼ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 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 

  • Heat the oven to 350°F (177°C) and lightly butter a 10-ounce ramekin and set it aside.
  • In a small bowl, combine flour, baking soda, cinnamon, and salt together. Set aside.
  • Mash the banana on a small plate with a fork.
    Transfer the mashed banana to a medium-sized bowl and add the sugar. With a wire whisk or an electric mixer on medium speed whip the banana and sugar together.
  • Add melted butter, an egg yolk, and vanilla and mix well.
  • Add the dry ingredients and mix until combined.
  • Fold in the chopped walnuts.
  • Pour into a lightly buttered 10-ounce ramekin and place the ramekin on a rimmed baking sheet to catch any possible spills.
  • Bake for 25 to 30 minutes until golden brown.

Notes

Expert Tips
  • Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients before starting.
  • Use ripe bananas. Ripe bananas make the sweetest banana bread. When bananas have plenty of brown spots on the skin, they’re perfect to use. The browner the skins, the sweeter the banana bread.
  • Buy bananas and freeze them. It’s a great idea to keep overripe bananas handy in your freezer ready for baking. If you’ve got a few forgotten bananas on your counter, freeze them, unpeeled. Freezing bananas will turn the skin black, but once peeled the flesh will be perfect for making banana bread or banana muffins.
  • Pecans can be substituted for walnuts. Other nuts that go in banana bread are chopped almonds, pistachios, cashews, and macadamia nuts.

Nutrition

Serving: 1serving, Calories: 571kcal, Carbohydrates: 77g, Protein: 10g, Fat: 27g, Saturated Fat: 10g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 214mg, Sodium: 665mg, Potassium: 567mg, Fiber: 5g, Sugar: 39g, Vitamin A: 675IU, Vitamin C: 11mg, Calcium: 56mg, Iron: 3mg

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.

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14 Comments

  1. 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

    1. 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.

  2. This was my first homemade banana nut bread and it was so delicious! Super simple with ingredients already at hand.

    Thank you Joanie

  3. You can make a white quick bread from this recipe by leaving the cinnamon, banana, and nuts o7t of it.

    1. 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.

      1. I just want to make sure I understand you … so when doubling the recipe use two egg yolks instead of one egg.

      2. Yes, that is correct. Using the entire egg will alter the taste and texture of the banana bread.