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–+ servings
a small loaf of banana bread.
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4.94 from 140 votes

Single Serve Banana Bread

This single serve banana bread recipe makes one individual banana bread in a ramekin. One banana, soft and tender, ready in about 30 minutes.
Prep Time5 minutes
Cook Time30 minutes
Cooling TIme5 minutes
Total Time40 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Keyword: banana bread, individual banana bread, mini banana bread, one banana banana bread, one banana bread, ramekin banana bread, single serve banana bread, single serving banana bread, small banana bread
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • ¼ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 medium banana , mashed
  • 2 tablespoons sugar
  • 1 tablespoon salted butter , melted (plus more for greasing the ramekin)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
US - Metric

Instructions

  • Preheat the oven to 350°F and lightly grease a 10-ounce ramekin.
  • In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  • Mash the banana with a fork on a plate or in a bowl. Leave a few small pieces for texture.
  • Add the mashed banana and sugar to a mixing bowl. Whisk until combined.
  • Mix in the melted butter, egg yolk, and vanilla until fully blended.
  • Add the dry ingredients and stir just until you don't see dry flour. Don't overmix.
  • Pour the batter into the ramekin and bake 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.
  • Let cool slightly before eating.

Video

Notes

Use a very ripe banana. Brown-spotted or mostly brown bananas mash more easily and give you a sweeter, more flavorful bread
Don't overmix. Stir just until the flour disappears. Overmixing develops gluten and makes the bread tough.
Leave some texture. A few small banana pieces in the batter add to the finished texture. You don't need a perfectly smooth mash.
Check for doneness early. Start checking at 25 minutes. A toothpick in the center should come out with a few moist crumbs, not wet batter.
Use a 10-ounce ramekin. This is the right size for an individual banana bread. A smaller ramekin will overflow.
Let it cool slightly before eating. The bread sets as it cools. Give it 5 minutes before slicing or scooping.
 
If doubling the recipe, double the ingredients and use either two 10-ounce ramekins or one 5x5-inch baking dish.

Nutrition

Serving: 1serving | Calories: 466kcal | Carbohydrates: 75g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 665mg | Potassium: 478mg | Fiber: 4g | Sugar: 39g | Vitamin A: 671IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 2mg

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