Single-Serve Banana Bread

Quick and easy single-serve banana bread perfect for one person. This moist banana bread recipe uses ripe bananas, cinnamon, and simple pantry ingredients for a soft, flavorful loaf. Ideal for breakfast, snacks, or dessert, it’s ready in under 30 minutes and can be made in a ramekin. Works well with gluten-free or dairy-free substitutions and can include chocolate chips or nuts for extra flavor.

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 extra for greasing)
• 1 large egg yolk
• ½ teaspoon vanilla extract

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Instructions

1. Preheat Oven and Prepare Ramekin: Heat your oven to 350°F (177°C) and lightly grease a 10-ounce ramekin with butter.
2. Mix Dry Ingredients: In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
3. Prepare Banana Mixture: Mash the banana with a fork in a medium bowl. Add sugar and whip together using a whisk or electric mixer until smooth and slightly frothy.
4. Add Wet Ingredients: Stir in the melted butter, egg yolk, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the banana mixture until just combined. Avoid overmixing to keep the bread tender.
6. Bake: Pour the batter into the prepared ramekin. Bake for 25–30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the banana bread cool slightly before eating. Serve warm for best texture.

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Why You’ll Love This Recipe

This single-serve banana bread is perfect when you want a quick, homemade treat without leftovers. It’s moist, flavorful, and has the comforting taste of cinnamon and ripe bananas. Ideal for breakfast, a snack, or dessert.

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Tips

• Use a Ripe Banana: The riper the banana, the sweeter and more flavorful your bread.
• Don’t Overmix: Stir just until the flour is incorporated to keep the bread soft.
• Check for Doneness: Use a toothpick in the center; it should come out clean.
• Optional Add-Ins: Add a few chocolate chips, nuts, or dried fruit for extra texture.

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Variations and Substitutions

• Flour Alternatives: Substitute with whole wheat flour, oat flour, or a gluten-free blend.
• Butter Alternatives: Use coconut oil or a dairy-free butter for a non-dairy version.
• Sweetener Alternatives: Swap sugar with honey, maple syrup, or coconut sugar.
• Egg Substitute: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water) for a vegan option.

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FAQs

Q: Can I make this in the microwave?
A: Yes! Microwave for 90–120 seconds on high in a microwave-safe ramekin.

Q: Can I store leftovers?
A: Store cooled banana bread in an airtight container for up to 2 days at room temperature or up to a week in the fridge.

Q: Can I double this recipe?
A: Yes, double the ingredients and bake in a larger dish, adjusting the baking time to 35–40 minutes.

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Serving Suggestions

• Serve warm with a pat of butter or a drizzle of honey.
• Spread with peanut butter or Nutella for a sweet snack.
• Pair with coffee, tea, or a glass of milk for breakfast or afternoon treat.