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Light & Tender Small-Batch Banana Bread (1 Banana)

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This small-batch banana bread uses just one banana to create an impossibly light, tender loaf with concentrated banana flavor. It’s quick, easy, and perfect for when you crave banana bread without waiting for bananas to accumulate.

Ingredients

Scale
  • 1 ripe banana, mashed (about 1/2 cup or 120g)
  • 1/4 cup unsalted butter, melted and slightly cooled (4 tablespoons or 57g)
  • 1/3 cup granulated sugar (67g)
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour (85g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: 1/4 cup mix-ins (chocolate chips, chopped walnuts, or blueberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease your mini loaf pan or line it with parchment paper, leaving some overhang on the sides for easy lifting.
  2. Mash your banana thoroughly. In a medium bowl, use a fork to mash that single banana until it’s mostly smooth with just a few small lumps. You want about 1/2 cup.
  3. Melt and cool your butter. In a small microwave-safe bowl, melt the butter in 20-second intervals. Let it cool for 2-3 minutes.
  4. Combine the wet ingredients. To the mashed banana, add the melted butter, sugar, egg, and vanilla extract. Whisk vigorously until everything is well combined and slightly frothy, about 30 seconds.
  5. Mix the dry ingredients separately. In a small bowl, whisk together the flour, baking soda, and salt.
  6. Fold the dry into the wet. Add the flour mixture to the banana mixture. Use your rubber spatula to fold gently, just until no streaks of flour remain. If you’re adding mix-ins, fold them in now with the last few folds.
  7. Pour and smooth. Scrape the batter into your prepared pan. It will fill it about 2/3 to 3/4 full. Use the spatula to gently smooth the top. Tap the pan on the counter once or twice to release any air bubbles.
  8. Bake for 35-40 minutes. Start checking at 35 minutes. The loaf is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
  9. Cool properly. Let the loaf cool in the pan on a wire rack for 10 minutes. Then use the parchment sling to lift it out and transfer it directly to the rack to cool completely.

Notes

Don’t overmix the batter; mix until flour just disappears. Room temperature ingredients are important. Check baking soda freshness by adding vinegar—it should fizz. Use a parchment sling for easy removal. Let cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: small-batch banana bread, one banana banana bread, light banana bread, easy banana bread, mini loaf banana bread

Find it online: https://forkifyfun.com/light-and-tender-small-batch-banana-bread-1-banana-easy-homemade-treat/