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
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
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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.
what a great idea, thanks for posting
Surprisingly delicious! Was worried that it would be dry without any liquid but it was moist! For an extra pop of flavor, I added a touch of cinnamon and sprinkled the walnuts on top for crunch instead of adding them to the batter! Loved it! Will be making this recipe again!
I used 60% of the sugar and it was way too sweet for me. Otherwise it was good.
Mine took more like 19-20 min. But we’re delicious!! Thank you.
Thank you for the metric sistem converter in your recipe!
These banana bread muffins were easy, quick, and delicious!
I use this recipe every time I make banana bread..I make one and give one! Delicious!
Amazing recipe! Took longer to bake than stated in the recipe (~40 min total in a mini loaf pan) but it was delicious and fluffy afterwards. I also used 3/4 of the amount of sugar suggested in the recipe which I found was still a bit too sweet so would recommend 1/2 instead! Will definitely try this recipe again.
Wanting to try out Einkorn all purpose out, I chose this as my first recipe. It turned out amazing. I used about 1.5 cup of the flour per Einkorn flour users saying the flour needs less liquid. I used the same amount liquids, just added a little more flour till it felt right for banana bread when stirred. It took just a little longer to bake.
This is such a good recipe
I always use this recipe and it never disappoints! Thanks a lot.
it is very good and easy
Oh I forgot I use less sugar, 3/4 of the recipe. Next time I’ll try even 1/2 the amount ( 1/2 cup for double recipe).
Hello,
Have used this recipe many times. Love the fact it uses olive oil not butter. Freezing the bananas, especially ripe ones, and then thawing to room temp allows me to squeeze out all the oils. Don’t forget to lightly toast the walnuts.
Last time I DOUBLED all ingredients & add 1/2 tsp Baking Powder.Used 1/2 APF and 1/2 bread flour( it’s what I had).But I forgot to add the oil! I could not believe how moist it turned out. My partner could not accept the that the oil was missing til I showed her the full bottle. And according to King Arthur flower co bake until 200 -205 (degree F). In a loaf pan it was close to 30 minutes @ 325.I let it cool in the pan 20 minutes & on a rack til room temp. I skip the oil from now on.
This was a good use for just 1 ripe banana. I made it in 3 mini springform pans. My only comment is that it was bit too sweet for my taste. Next time I’ll reduce the amount of sugar.
Excellent! Just the recipe I was looking for. Clear, well written instructions. I added cinnamon, cloves, and allspice as well as a handful of white chocolate chips. With just two of us, these small batch recipes are just what we need. Bookmarking this and will definitely be making again.
I made banana bread yesterday unfortunately it was dry 😕 there was a recipe that didn’t have water or milk 😕 what’s ur suggestion to make a banana bread moist?
Add a couple teaspoons of sour cream, then increase the bake time by about ten minutes if using muffin pans, twenty minutes if using the loaf pan. You’ll wind up with a crumb more similar to a wacky cake than to a quick bread, but it’s insanely good.
This was such a great recipe! And I only used 1/3 of the oil called for and a dash of maple syrup instead of sugar. Thank you!
This recipe is a delight! I made it GF by using .25 cups almond flour, and .25 cups coconut flour. I also added choc chips and only used .25 cups coconut sugar. It turned out amazing! I made little donuts, and baked for 20 min.
love the cake super moist and yet so spongy and delicious……