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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.
chocolate banana bread on a fork held over the baking dish.

Ingredients

If you have any ingredients leftover from this small chocolate banana bread recipe, check out our Leftover Ingredients Recipe Finder.

Chocolate banana bread ingredients on a kitchen counter.
  • 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.
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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.

  1. 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.
a small greased ramekin on a rimmed baking sheet.
  1. Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and salt. Set this bowl aside for later use.
cocoa powder, sugar, flour, baking soda, and salt in a medium mixing bowl.
  1. Mash the Banana: On a small plate, use a fork to thoroughly mash your banana.
one mashed banana on a blue plate.
  1. 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.
mashed banana and sugar mixed together in a mixing bowl.
  1. 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

egg yolk and the other wet ingredients in banana bread in a mixing bowl.
  1. 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.
the dry ingredients mixed with the wet ingredients in a mixing bowl.
  1. Fold in the chocolate chips.
chocolate chips in the chocolate banana bread batter.
  1. Fill Ramekin: Pour your final batter into the prepared ramekin.
chocolate banana bread batter in a small ramekin on a rimmed baking sheet.
  1. 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.

  1. Cool and Enjoy: Once baking is complete, remove the ramekin from the oven. Allow it to cool for a few minutes before digging in.
a small baked chocolate banana bread in a ramekin on a rimmed baking sheet.

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

What size ramekin is best for this recipe?

The choice of ramekin size is crucial for achieving the perfect chocolate banana bread. A 10-ounce ramekin is highly recommended for optimal results.

Can I use a frozen banana in banana bread?

Yes! Thaw it first and then mash it before incorporating the banana into the batter.

How should I store leftover chocolate banana bread?

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.

What’s the best way to know when the banana bread is done baking?

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.

Can I double this recipe?

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!


Your Cooking For One Source
Because you’re worth it

Chocolate Banana Bread For One

5 from 7 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 1 serving
Craving a quick chocolate fix? Try our single serve Chocolate Banana Bread made with just one banana. It's easy to make, deliciously moist, and ready in 30 minutes.

Ingredients 
 

  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 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)
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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

Serving: 1serving, Calories: 566kcal, Carbohydrates: 89g, Protein: 9g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 214mg, Sodium: 669mg, Potassium: 716mg, Fiber: 8g, Sugar: 54g, Vitamin A: 738IU, Vitamin C: 10mg, Calcium: 81mg, 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




8 Comments

  1. BC says:

    Delicious recipe. Baked in a 5 x 5 pan in the toaster oven. Very chocolatey and moist.

  2. BC says:

    This was delicious. I baked it in a 5×5 in a toaster oven. Very moist and chocolately.

  3. Zambia Wescott says:

    I’m on a low sodium diet do you have to use salted butter

    1. Joanie Zisk says:

      No, unsalted butter is fine to use.

  4. Karen Carnahan says:

    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!

  5. J. Hegyi says:

    Good recipe. If you wanted to use nuts or dried fruit in it, how much would you use?

    1. Joanie Zisk says:

      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.

      1. J. Hegyi says:

        Thank you very much.