Three things inspired this recipe. First, sometimes you want to make banana bread but you only have one ripe banana.
Or maybe I should say, sometimes you have a ripe banana and you want to do something with it (ideally, make banana bread). But is that one lonely banana enough all on its own? Spoiler: Yes.
Related: 50+ Healthy Breakfast Ideas and Date Shake and classic (full sized) banana bread.
Second, sometimes you just want to bake something. Is it just me, or does everyone feel this way now and again (especially in the winter months)? Ideally, I want to bake something easy that will make my whole kitchen smell amazing.
But I’d prefer if the end result was NOT a dozen cookies or scones or whatever because I know myself well enough to know that this means I will likely eat a dozen cookies or scones over the following couple of days.
I want a little treat, sure, but mostly I just want to carry out the act of baking something and just get a little bite of something at the end.
Third, and most literally, this recipe is inspired by Chrissy Teigen’s recipe from her cookbook (which I love). But, I’ll be the first to admit that this is a much more simple version that results in a smaller serving amount in the end.
It’s really very different, but I was still inspired by her recipe and I love her cookbook so much I wanted to mention it anyway. 🙂
If you only have one banana, make this banana bread. If you LOVE banana bread (raises hand high) but don’t need a giant bundt cake size in your house due to a lack of self-control, make this banana bread.
Here are some mini loaf pans if you don’t have any!
Be sure check out these banana bread-inspired recipes:
- Overnight Baked Banana Bread Oatmeal
- No-Bake Banana Cream Pie
- Banana Bread Muffin Cookies
- How to Quickly Ripen Bananas
- Chocolate Chip Banana bread
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Ingredients
- 1 banana (ripe)
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons olive oil
- ½ cup + 1 tablespoon all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup walnuts (chopped)
Instructions
- In a medium size mixing bowl, mash the banana. Then stir in the egg, vanilla extract, and oil until combined. Then, add all at once the flour, sugars, baking soda, and salt. Fold until combined. Then stir in the chopped walnuts.
- Spoon into your prepared (oiled or lined with parchment) baking vessels and bake at 325°F
- Regular size muffins or a baked donut pan will yield six and should be baked for 14-15 minutes.
- If you use mini loaf pans (like I have in the photos), this will yield three and should be baked for 18-20 minutes.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Nice recipe, very moist. It was a little sweet but will reduce sugar next time but other than that still really good.
I used a half pound Pullman loaf pan for this and in case anyone else does, do 30 mins instead, I also did 40g of sugar and the sweetness was perfect. Loved the recipe!
It was absoultely delicious and the perfect size. I am backing 2 more right now because Mr. I-don’t-want-any-banana-bread devoured the first one. SMH!
Delish! I swapped the walnuts for chocolate morsels, so yummy. Very easy to make! Thanks Emma!
I love this recipe. I found it a little sweet so I backed the sugar off a little. I had some coconut sugar in the pantry so I used 100g of coconut sugar and then 50g of brown sugar. Perfect.
Really easy to pull together in a couple minutes if you ever have a lonely browned banana. Great texture and so moist. Although I halved the sugar, I still found the recipe to be too sweet for my liking. Will try again with 1/3 sugar next time.
Super easy and quick recipe! I shared with my coworkers today, and they all loved it. I used a bit less sugar than the recipe called for, omitted the vanilla cause I had none, and baked for 30 minutes. turned out great.
A great way to save food! This was my very first banana bread ever. I usually don’t like desserts where the banana is cooked or warmed, but this banana bread came out really nice. I used oats flour instead of APF, and chopped dark chocolate instead of walnuts which complimented the banana flavour so well. It was yummy! Thank for providing the recipe is metrics too, because in certain parts of Europe we don’t use cups.
What’s the storage instructions?. I’m going on a cruise and planning on carrying this. Is it advisable?
It’s best / will last longer if you’re able to refrigerate banana bread but if not simply wrapping well (like in plastic wrap) it will keep for 2-4 days
Easy and delicious ! And very quick
I made this recipe with a lonely banana, and it was totally delicious. I substituted mini chocolate chips for the walnuts, and my teenage daughter loved it!!!
I just used this recipe. I did two small heart shaped mini baking pans. 15 minutes was not nearly enough time. It was like soup at that stage. I did 15 minutes more then another 5 minutes. After eating one, I put the other one back in for a other 5 minutes. So if I make this again, I’ll just go ahead and set the timer for 40 minutes. I think you ought to change your bake time for this recipe. Other than that it was easy to make and delicious. I added nutmeg to the batter and cinnamon sugar on top.
This recipe was a bit disappointing for me. I made them in a muffin tin and had to bake them nearly 10 minutes longer than the suggested baking time. I also agree with other comments that it is VERY sweet. If I tried it again I would probably cut the sugar in half. On a positive note, they have a great, super moist texture and my family loved them.
So tasty! Thank you for the recipe! Moist. I added chia and flaxseeds and cashews. Having a glass of milk with it.
Perfect! Left out the walnuts and my son was munching away. They are so easy to make and taste great. Thanks I hate wasting bananas.🍌
I didn’t like the look at all with sliced bananas on top
Then don’t put them there, Debra. Hope this helps.
An excellent small batch banana bread that has been wonderful every time. Today, with an excess of fresh pairs, I made this with 1.5 c. Fresh diced pairs instead of the banana. I am happily munching on it now, fresh from the oven. I mashed the cup and stirred the 1/2 c. In as chunks.
Good recipe! Waaay too sweet. I use 3 tbsp of sugar, rest of the recipe as written.
Proportions are fine, but this needs nearly 2x as much time in a hotter oven (350). I also added cinnamon and nutmeg.
Agreed! Had to leave mine in an extra 10-15mins
Me too…I baked it an additional 15 minutes. Also it only made 2 mini-loaf pans.
Shocked how delightful these were! I had one random banana and figured I’d make some muffins. Super moist and sweet!