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Craving chocolate and banana bread but don’t need a whole loaf? Try our single serve Chocolate Banana Bread recipe. Made with just one banana, it combines the classic banana bread flavor with rich chocolate in the perfect portion for one. Quick and easy to prepare, this delicious treat is ready in 30 minutes, perfect for sudden cravings.
Looking for more recipes using just one banana? Try these! Our Banana Bread is moist and flavorful, while Banana Pancakes are fluffy and sweet, perfect for a breakfast treat. Banana Cream Pie is creamy and dreamy, and Bananas Foster is rich and caramelized. Don’t forget the Mini Hummingbird Cake, which is wonderfully fruity and nutty. Each of these recipes is a fantastic way to make the most of a single banana!
Why You’ll Love This Chocolate Banana Bread Recipe
- Single Banana Magic: Have one overripe banana? This recipe transforms it into a moist, chocolatey treat.
- No Fuss, All Flavor: Easy steps, no special techniques. Just rich banana and cocoa flavors.
- Doubles Easily: Make more if needed. Perfect for single servings or small gatherings.
- Kitchen Staples: Uses everyday pantry ingredients. No special grocery trips needed.
- Versatile: Enjoy as a snack, dessert, or breakfast. Perfect for satisfying sweet cravings any time.
Ingredients
If you have any ingredients leftover from this small chocolate banana bread recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Stick with all-purpose flour for the structural backbone of your chocolate banana bread. For a gluten-free version, use gluten-free measure for measure flour.
- Baking Soda: Leavening agent that helps the banana bread rise.
- Cocoa Powder: Use unsweetened cocoa powder for that irresistible chocolate flour.
- Ground Cinnamon: Adds warmth and depth of flavor. You can omit the cinnamon if you’re not a fan of its flavor.
- Salt: Enhances the overall flavor of the bread by balancing the sweetness.
- Banana: The star! An overripe banana works best as it is sweeter and provides a strong banana flavor. If you have extra bananas, consider using them in a small batch of banana muffins.
- Sugar: Sweetens the bread and helps with moisture retention.
- Butter and Egg Yolk: Adds moisture and richness to the bread. Save the egg white to use in one of our egg white recipes like Meringues, a Mini Texas Sheet Cake, or Two Chocolate Cupcakes.
- Vanilla Extract: Enhances the flavor of the bread.
- Chocolate Chips: Adds bursts of chocolate throughout the bread. You can use chopped chocolate bars or chunks. Use any leftover chocolate chips in a mini Chocolate Lava Cake, a single Chocolate Chip Banana Bread or a small batch of Blondies.
Recipe Variations
If you’re looking to change things up, this recipe is super adaptable.
- Banana Nut Bread: Incorporate chopped nuts like walnuts, pecans, or almonds into the batter for a delightful crunch and nutty flavor.
- Fruit-Infused Banana Bread: Add dried fruit such as raisins, cranberries, or chopped dates to the batter for a sweet and chewy twist.
- Coconut Banana Bread: Add shredded coconut to the batter for a tropical flair and a slightly chewy texture.
- Nutella Swirl: Swirl Nutella or any hazelnut chocolate spread into the batter for a rich and gooey surprise.
How To Make Chocolate Banana Bread For One
These step-by-step photos and instructions help you visualize how to make a single serve chocolate banana bread. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat and Prep: Start by heating your oven to 350°F (177°C). Lightly coat a 10-ounce ramekin with cooking spray or butter. To prevent any possible spills, position the greased ramekin on a baking sheet with raised edges.
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt. Set this bowl aside for later use.
- Mash the Banana: On a small plate, use a fork to thoroughly mash your banana.
- Mix Banana and Sugar: Move the mashed banana to a separate medium-sized bowl. Add the sugar and mix it in. Use either an electric mixer or a wire whisk to blend until you get a uniform texture.
- Add Wet Ingredients: To the banana-sugar mixture, add the melted butter, egg yolk, and vanilla extract. Blend well until all elements are uniformly integrated.
Pro Tip: Using only the egg yolk in this Chocolate Banana Bread recipe is a deliberate choice for achieving the perfect taste and texture. The yolk brings a certain richness and moisture to the bread that you won’t get if you use the whole egg. Including the egg white would add more liquid to the batter, which could result in a different texture and potentially a less rich flavor. So, save that leftover egg white for another recipe like meringues , an egg white omelette, or a Mini Texas Sheet Cake and enjoy the creamy, luxurious texture that only the yolk can give to your single-serving bread.
RELATED: Egg White Recipes
- Combine Wet and Dry: Bring in the bowl of dry ingredients you set aside earlier. Fold them into the banana mixture until fully incorporated. Be careful not to overmix.
- Fold in the chocolate chips.
- Fill Ramekin: Pour your final batter into the prepared ramekin.
- Bake: Slide the baking sheet with the ramekin into your preheated oven. Bake for 25-30 minutes.
Pro Tip: You can tell if the banana bread is fully cooked if a toothpick inserted in the center of the bread comes out clean or with just a few crumbs clinging to it or if the surface of the bread springs back after you’ve lightly pressed the top of the bread with your finger.
- Cool and Enjoy: Once baking is complete, remove the ramekin from the oven. Allow it to cool for a few minutes before digging in.
Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your chocolate banana bread turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Ripe Banana: 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.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in a denser, less tender bread.
- Watch the Baking Time: Keep a close eye on your banana bread as it bakes. Start checking the doneness at the 25-minute mark by inserting a toothpick into the center. It should come out with a few moist crumbs but no wet batter when it’s done.
- Picture-Perfect Bread: Want chocolate banana bread that not only tastes great but also looks amazing? Press a few extra chocolate chips into the top of your batter right before baking. This adds visual appeal and extra bursts of chocolate, especially when you’re sharing your chocolate banana bread with others.
Serving Suggestions
- Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside your banana bread. The warm bread and cold ice cream make a perfect combination.
- Powdered Sugar: Dust your banana bread with a slight sprinkle of powdered sugar for an elegant finishing touch.
- Coffee or Tea: Pair your banana bread with a cup of hot coffee, tea, or even hot chocolate for a comforting and cozy snack or dessert.
- Peanut Butter: Spread a layer of peanut butter on your banana bread for a decadent twist, adding a rich nutty flavor.
Frequently Asked Questions
The choice of ramekin size is crucial for achieving the perfect chocolate banana bread. A 10-ounce ramekin is highly recommended for optimal results.
Yes! Thaw it first and then mash it before incorporating the banana into the batter.
Store any leftover banana bread in an airtight container at room temperature for up to a day or in the refrigerator for a few days. Reheat in the microwave for a warm treat.
You can use the toothpick test to check for doneness. Insert a toothpick into the center of the bread; if it comes out with a few moist crumbs but no wet batter, it’s done.
Absolutely, you can easily scale up this Chocolate Banana Bread recipe to make more servings. If you’re aiming for a double batch, I’d suggest using either two 10-ounce ramekins or use a 5×5-inch baking dish to accommodate the increased amount of batter.
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 made this mini chocolate banana bread recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Chocolate Banana Bread For One
Equipment
Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 medium banana -mashed
- 2 tablespoons granulated sugar
- 1 tablespoon salted butter -melted (plus more for greasing the ramekin)
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 tablespoons mini chocolate chips -or finely chopped chocolate (1 oz)
Instructions
- Preheat the oven to 350°F (177°C). Lightly coat a 10-ounce ramekin with cooking spray or butter. Tip: To prevent any possible spills, position the greased ramekin on a baking sheet with raised edges.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt. Set this bowl aside for later use.
- On a small plate, use a fork to thoroughly mash the banana.
- Move the mashed banana to a separate medium-sized bowl. Add the sugar and mix it in. Use either an electric mixer or a wire whisk to blend until you get a uniform texture.
- To the banana-sugar mixture, add the melted butter, egg yolk, and vanilla extract. Blend well until all elements are uniformly integrated.
- Fold the dry ingredients into the banana mixture until fully incorporated. Be careful not to overmix.
- Fold in the chocolate chips.
- Pour the batter into the prepared ramekin.
- Slide the baking sheet with the ramekin into the preheated oven. Bake for 25-30 minutes.Tip: You can tell if the banana bread is fully cooked if a toothpick inserted in the center of the bread comes out clean or with just a few crumbs clinging to it or if the surface of the bread springs back after you’ve lightly pressed the top of the bread with your finger.
- Once baking is complete, remove the ramekin from the oven. Allow it to cool for a few minutes before digging in.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your chocolate banana bread turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Ripe Banana: 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.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in a denser, less tender bread.
- Watch the Baking Time: Keep a close eye on your banana bread as it bakes. Start checking the doneness at the 25-minute mark by inserting a toothpick into the center. It should come out with a few moist crumbs but no wet batter when it’s done.
- Picture-Perfect Bread: Want banana bread that not only tastes great but also looks amazing? Press a few extra chocolate chips into the top of your batter right before baking. This adds visual appeal and extra bursts of chocolate, especially when you’re sharing your chocolate banana bread with others.
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 did not have a ramekin so I used a mini cast iron skillet loaf pan and it cooked beautifully and came right out with no issue! This hits the spot for sure 🙂
Hi Joanie,
I noticed the size for baking the chocolate banana bread, a 10 ounce ramekin, remained the same whether using the 1X or 2X version of the recipe. Surely if you’re going to double the recipe it would need a different size baking dish. I’m going to use a small glass loaf pan that’s larger than a 10 ounce ramekin as that’s all that I have on hand. I thought I would bring it to your attention so that the 2X version reflects the correct size baking dish.
Thanks, Cindy
Hi Cindy,
Thank you for your message. Our automated recipe box can’t update the baking dish size, which is why we provide the correct sizes for doubling in the FAQ section under “Can I Double This Recipe?”. For doubling, you can use either two 10-ounce baking dishes or one 5×5 inch baking dish. If you use a loaf pan, you may need to reduce the baking time since the bread will be thinner. I hope you enjoy the chocolate banana bread!
Delicious recipe. Baked in a 5 x 5 pan in the toaster oven. Very chocolatey and moist.
This was delicious. I baked it in a 5×5 in a toaster oven. Very moist and chocolately.
I’m on a low sodium diet do you have to use salted butter
No, unsalted butter is fine to use.
WOW! I’m not a big chocolate fan but this recipe sounded (and looked) so good I just had to give it a try and I’m soo thankful I did. Thank you Joan for your excellent attention to details (egg yolk vs whole egg) which I followed to the letter. And you’re right – I had ALL the ingredients on hand-yay!
The only addition was chopped walnuts & I forgot to fold in the chips so I sprinkled them on top. A-M-A-Z-I-N-G! 25 min later a perfect BANANA CHOCOLATE BREAD. Totally sharing with family and friends!
Good recipe. If you wanted to use nuts or dried fruit in it, how much would you use?
While there’s no exact measurement for this, I usually go with a “handful” approach. A handful is roughly 2 to 3 tablespoons. Feel free to adjust to your own taste preference.
Thank you very much.