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When you’ve got a single ripe banana sitting on your counter, turn it into this superb single serve 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!

This single serving Banana Nut Bread uses just one ripe banana. Got leftover bananas? We’ve got you covered! Try these delicious banana recipes: creamy Banana Cream Pie, rich Chocolate Banana Bread, refreshing Frozen Chocolate Banana, or the tropical-flavored Hummingbird Cake.

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 of banana nut bread 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.
  • 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. If you’ve got an extra banana or two, consider using them in Banana Pudding, a Tropical Smoothie, or a small batch of Banana Muffins.
  • 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. Save the egg white to use in any of our egg white recipes like, Meringue Cookies, a small Texas Sheet Cake, or Coconut Macaroons.
  • Pecans or walnuts: The choice is yours! Both offer a delightful crunch and nutty essence, making every slice a multi-textured experience. Got extra nuts? Use them in Italian Cream Cake, Pecan Pie, or a small batch of Morning Glory Muffins.

This section provides a quick rundown of the ingredients used in this small loaf of banana nut bread. 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 Banana Nut Bread

These step-by-step photos and instructions are here to help you visualize how to make this mini loaf. 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

Before you start baking:

  • Read the entire recipe: Make sure you understand all the steps involved.
  • Gather your ingredients: Having everything ready beforehand saves time and avoids scrambling mid-recipe.
  • Use ripe bananas: For the sweetest banana bread, look for bananas with plenty of brown spots on the peel. The riper the banana, the sweeter the bread.
  • Freeze overripe bananas: Save those forgotten bananas! Peel them before freezing and they’ll be perfect for future banana bread baking or other recipes. Don’t worry if the peel turns black after freezing.
  • Substitute walnuts: If you don’t have walnuts, pecans work well as a replacement. For more variety, you can also use chopped almonds, pistachios, cashews, or macadamia nuts.

Serving Suggestions

This mini loaf of banana nut bread is perfect for any craving. Here are some ideas to enjoy it throughout the day:

  • Warm and Fresh: Enjoy it straight out of the oven for a comforting treat.
  • Room Temperature: Let it cool for a classic banana bread experience.
  • Chilled for a Refreshing Snack: Pop it in the fridge for a cool and satisfying bite.

Delicious Add-Ons:

  • Classic Spread: Keep it simple with a pat of butter.
  • Protein Boost: Spread on some almond or peanut butter for added protein.
  • Tangy Twist: Cream cheese adds a delicious richness to the moist bread.
  • Complete Breakfast: Pair your slice with an egg wrap, a breakfast bowl, or fresh fruit for a well-balanced meal.

How To Store Banana Nut Bread

Preserve the moistness and flavor of your small batch banana nut bread with these simple 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.

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.

Can I make banana bread without nuts?

Yes. for a nut-free version, simply leave them out.

Can I use oil instead of butter in this banana nut bread recipe?

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 will 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 has finished 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 in this recipe?

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 “Leftover Ingredient Recipe Finder”.

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.

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

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 6 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 1 serving
Transform one banana into a delicious single serve Banana Nut Bread. Moist, filled with walnuts or pecans, and a hint of cinnamon. Ready in 30 minutes.

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
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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

Before you start baking:
  • Read the entire recipe: Make sure you understand all the steps involved.
  • Gather your ingredients: Having everything ready beforehand saves time and avoids scrambling mid-recipe.
  • Use ripe bananas: For the sweetest banana bread, look for bananas with plenty of brown spots on the peel. The riper the banana, the sweeter the bread.
  • Freeze overripe bananas: Save those forgotten bananas! Peel them before freezing and they’ll be perfect for future banana bread baking or other recipes. Don’t worry if the peel turns black after freezing.
  • Substitute walnuts: If you don’t have walnuts, pecans work well as a replacement. For more variety, you can also use chopped almonds, pistachios, cashews, or 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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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




15 Comments

  1. Taylor says:

    I made this a couple weeks ago and added walnuts and chocolate chips. SO YUMMY

  2. Debra Gunn says:

    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. Joanie Zisk says:

      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.

  3. Julie says:

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

    Thank you Joanie

    1. Joanie Zisk says:

      You are most welcome. I’m so happy you enjoyed it.

  4. A. Jordan says:

    Deliciously surprised at bid good it was.

  5. J. Hegyi says:

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

  6. Janis says:

    If doubling the recipe can you use the full egg? Or do you need to use two egg yolks?

    1. Joanie Zisk says:

      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. Janis says:

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

      2. Joanie Zisk says:

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

  7. Carol Wilson says:

    Have you tried this recipe in the microwave instead of an oven?

    1. Joanie Zisk says:

      We have not tested this recipe in the microwave.

  8. J. Hegyi says:

    Terrific recipe.

    1. Joanie Zisk says:

      Thank you!