Small-Batch Banana Bread Recipe Using One Banana

Make this delicious banana bread using just one ripe banana. When a single banana begins to brown on the counter, this recipe is an easy way to turn it into a soft, fluffy loaf that’s packed with flavor. It’s perfect for breakfast, an afternoon snack, or to make ahead for a quick grab-and-go treat.

This small-batch banana bread is moist and lightly spiced. It keeps well in an airtight container on the counter for up to three days or in the refrigerator for about a week.

Ingredients Notes

The full ingredient list and exact measurements are below in the recipe card. Here are a few notes about the main components:

• All-purpose flour – the base for the loaf; use regular all-purpose flour for best texture.
• Banana – this recipe uses one large, very ripe banana (about 1/2 cup mashed). The riper the banana, the sweeter and more aromatic the bread will be.
• Butter – unsalted and softened for creaming with the sugar.
• Cornstarch – used to improve the crumb and tenderness.
• Cinnamon – adds warmth and depth of flavor.
• Egg – use a large egg at room temperature.
• White sugar – use granulated sugar (not confectioners’ sugar).

Step-by-step Instructions

Follow these steps to make the One Banana Banana Bread. You will need an 8×4 inch loaf pan lined with parchment, a few mixing bowls, a spatula, and an electric hand mixer or whisk.

Step 1 — Prep. Preheat the oven to 350°F (175°C). Line an 8×4 loaf pan with parchment paper so two sides hang over the edges for easy removal. Lightly grease any exposed pan sides. Mash the banana and set it aside.

Step 2 — Combine butter, oil, and sugar. In a large bowl, cream together the softened butter, oil, and granulated sugar on medium speed for 2–3 minutes until the mixture is light and combined.

Step 3 — Add the egg. Add the room-temperature egg and continue mixing, scraping down the bowl as needed, for another 1–2 minutes.

Step 4 — Add banana, sour cream, and vanilla. Mix in the mashed banana, sour cream, and vanilla extract. The batter may look slightly curdled; that is normal.

Step 5 — Add dry ingredients. In a separate bowl whisk together the flour, cornstarch, baking soda, baking powder, and cinnamon. Add the dry ingredients to the wet batter in two additions, folding gently with a spatula and mixing just until combined. Avoid overmixing to keep the bread tender.

Step 6 — Transfer to pan. Pour the batter into the prepared loaf pan and spread it evenly.

Step 7 — Bake and cool. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Baking time varies by oven and pan size; the sample loaf took 40 minutes. Allow the bread to cool in the pan for a few minutes, then lift it out using the parchment overhang and cool completely on a wire rack before slicing.

This loaf slices nicely once cooled and makes a satisfying snack or quick breakfast with a smear of butter, cream cheese, or a cup of coffee.

Expert Baking Tips

Small touches that make a difference:

• Room-temperature wet ingredients: Bring the egg and sour cream to room temperature so they blend evenly into the batter.
• Use very ripe bananas: They should have lots of brown spots — the flavor and sweetness translate directly into the bread.

FAQ

Can I make muffins instead of a loaf? Yes — the same batter can be portioned into a muffin tin. Bake for less time and check frequently with a toothpick for doneness.

Can I use a 9×5 pan? Yes, but the loaf will be a bit shorter and may bake more quickly. Watch the oven and adjust the time accordingly.

Recipe Card