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 bread. But is that one lonely banana enough all on its own?
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 new 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. If you just feel like baking something, make this banana bread. You will not be disappointed. Enjoy! xo. Emma
One-Banana Banana Bread
- 1 ripe banana
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons olive oil
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
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.
I added a second banana to the top of these mini loafs just for the photos (just trying to give you something pretty to look at it). This is not necessary and in fact I found it caused the batter just under the banana to bake unevenly. So I really don't even recommend it, but if you want the look ... I get it. 🙂