One Banana – Banana Bread

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 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. 🙂

Side note: Don’t you love a white herringbone tile? So pretty!

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 one!

Be sure check out these banana bread-inspired recipes, too:

Enjoy! xo. Emma

P.S. Love those plates that look like paper plates but are porcelain, and for more of our favorite cooking gear and cookbooks, check out our wishlist and shopping pages!

4.74 from 76 votes

One-Banana Banana Bread

The best banana bread recipe using only one banana!

Course Breakfast
Cuisine American
Keyword banana bread
Servings 6
Author Emma Chapman


  • 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
  • cup walnuts chopped


  1. 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.

  2. Spoon into your prepared (oiled or lined with parchment) baking vessels and bake at 325°F

  3. Regular size muffins or a baked donut pan will yield six and should be baked for 14-15 minutes.

  4. If you use mini loaf pans (like I have in the photos), this will yield three and should be baked for 18-20 minutes.

Recipe Notes

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. 🙂

Credits // Author and Photography: Emma Chapman

  • 3 stars
    Three stars because the recipe served as a “guide” for using one aging banana. I managed to make something out of it, however, it wasn’t without some doing. Primary suggestions: Reduce the sugar, increase the flour, and definitely increase the baking temperature to 350.

  • I used half extra light olive oil and half avocado oil and added an extra egg yolk as mentioned above. The banana I had was huge, so may have made difference in the taste. I baked at 330 (because my gas stove cooks a little cooler) in mini muffin tins for 16 minutes. I got 18 mini muffins. They turned out fantastic! Thank you for the recipe.

  • My absolute favorite, thank you for such a fabulous recipe!! All I did was added an extra egg yolk and it took it to the next level, I really have never tasted a better banana bread, I used my muffin pan and it yielded 6 muffins.

  • 5 stars
    A 5 Star Recipe! I looked at one sad banana in the fruit bowl this morning and found this recipe on Google. It is delicious, quick and easy. I baked mine in a small loaf pan (3″ x 8″/ 8.5cm x 26 cm) for approx 23 minutes at 150 C (fan oven.) Thank you for sharing. I always wondered what I could do with just one old banana, past its prime. I will come back to this one again and again, I’m sure.

  • 5 stars
    I used this recipe last minute as a way to use some excess chocolate zucchini batter I had left over from a cake I was baking. I used a normal loaf pan and marbled the top of this banana bread recipe with the extra choc batter. It baked BEAUTIFULLY!

    I’m back here leaving 5 stars and a comment because I’m already back to use (and save) the recipe again! I’ll even admit I can’t be bothered baking right now, it’s almost 6pm (the sun doesn’t set in Western Australia until 8pm atm) but because this recipe is so quick and easy, I know I’ll definitely bake it later tonight with no problem.

    Absolute winner with the whole family.

  • 5 stars
    Just the recipe I needed to use up our last overripe banana! For a little bit of a healthier alternative, I subbed all purpose flour for whole wheat, switched brown sugar for coconut sugar, and granulated sugar for cane sugar. I also used half walnuts, half chocolate chips to satisfy my dark chocolate cravings. Thank you for the recipe and measurements! They turned out great!

    • 3 stars
      Not the best banana bread I’ve tasted. It was really dry, and I think moist banana bread is always the best. I had to put it in for much longer than 20 minutes. After 20 minutes, it was still very raw.

  • 😬 this recipe did not work for me. I followed it to a T and I’m an intermediate baker. Glad it wasn’t a full recipe!

  • 2 stars
    Too sweet, and there was not enough flour. Next time I will reduce the sugar by half and use 3/4 to 1 cup of flour. Also the baking temp needs to be at least 350, if not 375. It’s nice to be able to use up 1 banana, but this recipe needs so much tweaking.

  • 5 stars
    Love this recipe! I’ve made this several times. Sometimes I double up the recipe with 2 bananas both as a loaf and as muffins. Also I’ve also sprinkled a mixture of white sugar, dark brown sugar and cinnamon on top. Just had to bake a little longer until I insert a toothpick or small knife and nothing sticks. Shared with friends and they love it too. Great for overripe bananas!

  • Came here for the Sunday links – jeez, I hope nothing happened? They’ve been like clockwork for years.

  • 5 stars
    Where did you buy these white ceramic mini loaf pans please? The link you provide for mini loaf pans does not link to these 🙁 Thanks a lot ?

    • 5 stars
      Delicious muffins, I substituted gluten free all purpose flour and the result was amazing. Used pecans instead of walnuts. Thank you for this recipe!

  • 5 stars
    Followed this recipe as stated except 1) used vegetable oil instead of olive oil, since I was out and 2) omitted the nuts. Baked these for 20 mins in a mini Bundt pan using 4 of the 6 bundlets and it came out perfectly!!!!!! Thank you for such an easy, flavorful, moist, and quick banana cake recipe! Will use this again!

  • 5 stars
    I made this gluten free!! I followed the recipe but used King Arthur GF AP Flour on a 1:1 ratio. I also added:
    1/2 snack size box of raisins plumped in warm water
    1/8 tsp cinnamon
    1/16 tsp almond extract
    1/4 c. chopped pecans instead of walnuts
    vegetable oil instead of olive (because I was scared)
    For the top, I made a cinnamon sugar sprinkle with cinnamon, granulated and brown sugars, which gave it a crisp top.

    These were soooo good, thank you for this keeper of a recipe!

  • 5 stars
    Omg amazing. I used agave sugar didn’t have any nuts or vanilla and it was so moist and tasted so nicely of banana. Will be making again thank you

  • 5 stars
    Wow! This recipe is amazing!!! just tried the banana bread and I am blown away! It tasted SO yummy & SO moist!!
    I made a few variations:
    – I replaced nuts with choc chips
    – I ran out of all purpose flour so I used 1/2 cup + 1/2 tbsp all purpose flour & around half of 1/4 cup of coconut flour
    – I reduced the sugar and brown sugar to 1/8 cup each because I knew the choc chips were going to add to the sweetness of the bread
    – I used 2 tbsp of oil instead of 3 as my egg was a jumbo egg
    The bread came out so small & cute! I was able to cut it into 6 slices. This is the best recipe to use for making one banana banana bread!!!!!

    • 5 stars
      oh btw, I finished all 6 slices at one go in less than 15 minutes because they were JUST THAT GOOD highly recommend this recipe and will 100% be making it again! Thank you, Emma!

  • 5 stars
    I made the mix with one banana…it tastes delicious…now it’s time to bake it. I will let y’all know what it comes out like once I get it out of the oven.

    Btw, I used pecans and a sprinkle of Cinnamon.

  • 5 stars
    I love this recipe ! I’m typing this as I eat some of it actually. It’s moist, not overly sweet, and makes just enough to not have leftover overs to tempt me. I made this in my toaster oven in tiny loaf pans and I’m impressed with how well they turned out. I just made a change and used macadamias because I didnt have pecans on hand. Thank you very much for making this small batch recipe for those of us who dont have a lot of people to feed !

  • 5 stars
    Subbed the 1/4 cup granulated sugar and 1/4 cup brown sugar for 1/4 cup maple syrup and used toasted pecans instead of walnuts. Cooked an extra 10 minutes – turned out great. Thank you!

  • 5 stars
    One of the best banana breads ever. I added chocolate chips along with the walnuts and I baked it in a brownie pan and cut it into squares. I like a less moist banana bread and baking it this way was perfect.

  • Hi! I made 6pcs 3oz muffins using this recipe and they turned out dense and moist, which my family loved. However, they have lingering flour after taste. I wonder if I should add more bananas to it? I used 2 small bananas btw since it’s the most common size here in our area. What’s the ideal size of banana for this recipe? About how many inches? thanks

  • 5 stars
    This recipe worked great! I subbed in butter for the olive oil (1/4 cup) and added some chocolate chips chopped pecans instead of the walnuts. I baked it in a paper bread pan for about 30 minutes in my convention oven. Great flavor, super easy and a great recipe for using up my one last banana.

  • 5 stars
    Just made these – so good! I subbed some leftover sour cream for 2 tbs oil, used canola oil, 1/4 cup dark brown sugar, no white sugar, white whole wheat flour. Based on comments I added cinnamon and cooked in silicone muffin cups at 350 for 18 minutes. These were sweet enough, and not too dense given the whole wheat flour. Great way to use a single over-ripe banana.

  • 5 stars
    Thanks for this recipe, it’s a winner! Definitely will be my go-to recipe. I used sliced almond instead of walnut and added few chocolate chips. I used mini loaf pan and baked it 10 mins longer. The banana bread turned out perfect!

  • I baked at 325F for 40mins using glassware. Initially did it for 20mins. Did the toothpick test, but the batter was still ‘wet’.

  • 5 stars
    Love this recipe! Banana bread is something i’ve baked only a few times but will definitely bake more often from now on. The one banana i used had a completely black peel and almost liquid soft, so was concerned the fruit was too ripe. Even though the banana was mushy ripe, the flavor of the bread was delicious and super moist. Three modifications i made to the recipe: 2 Tbs of vegetable oil plus 1 Tbs of olive oil, only because the olive oil in our kitchen right now is EVOO and very strong in flavor. Second, used 1/2 c dark brown sugar instead of 1/4 cup each of the granulated and brown sugars. Third, no walnuts, only because we didn’t have on hand, but will definitely try with walnuts or pecans next time around. This recipe is a keeper. Thank you ”A Beautiful Mess’ for a great BB recipe.

  • 4 stars
    Sorry I hit send too quickly and now would like to include the rating. Thanks GLORIA

  • Loved this recipe. I really only had one banana. So thanks for sharing. I had to increase cooking time because my pan was in between your small pans and a regular loaf pan.

  • 3 stars
    The time/temperature did not work at all for me. Finally cranked up the temp 50 degrees and 15 more minutes.

  • 5 stars
    Turned out delicious. Left out the walnuts. Reduced the white sugar. Baked it in a glass container. Needed 38 minutes to cook through though.

  • 5 stars
    SO GOOD! I had one lonely banana that I really wanted to make banana bread with and this recipe was perfect. To make this VEGAN I just swapped the egg for 1/4 cup of coconut yoghurt (which happened to be vanilla flavour). I cooked it at 180 degrees celsius for about 25-30 minutes in 5 mini loaf/finger bun trays. They are so delicious, I’m really reducing myself to one a day and strategically not telling my husband how great they are 😉

  • Banana bread is my absolute favourite especially together with a cup of cappuccino for breakfast. Can’t wait to try this recipe on my own! xo

  • 2 stars
    The temperature and timing is completely off, mine didn’t even rise after 14 minutes, I baked it for 40 mins and turned up the temperature. Not a successful recipe…

  • 5 stars
    Such a beautiful recipe. Loved how it turned out soft and delish! I added a handful of chocolate chips to the recipe ?

  • 5 stars
    Thank you for sharing this recipe. It turned out perfectly and my banana didn’t have to go to waste. Will definitely add it to my recipe book.

  • 5 stars
    Absolutely DELICIOUS!!! I replaced flour with some coconut flour, some banana flour, and some cauliflower flour, to make up 1/2 a cup of flour. IT WAS STILL TASTY! In previous recipes, I did that, and it was absolutely disgusting! But with this one banana banana bread, it was exquisite! I also replaced 1/8th of the granulated sugar with Natural Splenda, and it still worked perfectly!

    PS, (I also added a bunch of chocolate chips, and would really advice that you do too, since it makes it such a sweet and tasty dessert!!!)

  • 5 stars
    Well this was super delicious and easy. Literally made it during my lunch break. Thanks for sharing this recipe, happy to have a way to use a lone banana or make a smaller portion of banana bread all without having to do the math required to scale down a traditional recipe. Thanks!

  • 5 stars
    Really good flavor! I cooked in a muffin pan at 350 for 15 min but extended time if it was still uncooked. Like the olive oil addition!

  • Can a really old babe join the conversation? Having a really RIPE banana (and disliking even the odor) thought I would go to my laptop, not expecting to find your perfect recipe! Another insight as to how we’re really connected. Yep, your recipe, unlike many, has ingredients found in most kitchens. Haven’t made it yet, and will heed the advice of others, but just know it will be lovely. Thanks for being so innovative and fr sharing. Bravo!

  • 5 stars
    Forgot to rate on my last comment…here are some extra stars for perfection ⭐⭐⭐⭐⭐

    • 5 stars
      Substituted the sugars with only 1/4 honey. Turned out perfect! Just fyi I used a small loaf pan in a toaster oven and it did require a bit more time to bake. Thank you for sharing this recipe!

  • Absolutely perfect husband loved it..I baked in cupcake pan for 20 mins at 350°

  • 5 stars
    This recipe is great! The only thing that was an issue for me was the cooking time and oven temperature. I followed the recipe but at the end of the 15 minutes the batter was still extremely undercooked. I raised the oven temperature to 350 degrees and let the bread sit in the oven for an additional 7 minutes. It was PERFECT after this!

  • Made this recipe and it is absolutely delicious! My mother who hates any good or candy to do with bananas LOVED THIS BREAD! Myself as a huge banana lover, will be making this over and over again! I was wondering, how would I increase the measurements if I used 3 or 4 bananas in the recipe?

  • 2 stars
    If you make the bread turn the temperature up to 350 and bake for about 30 mins. I tried using 325 for 20 mins and it didn’t even rise. I had to cook it for an additional 30 mins.

  • 5 stars
    Wonderful, delightful and easy recipe. Thank you so very much for sharing this. Your pictures look amazing, too!
    So, my muffins just came out of the oven, and I could hardly wait to dig in. They are delicious! I topped them with some almonds, since it was the only thing I had. Next time will try it with chocolate chips! Yes!!!!
    My notes, if they are of any use for someone: I added a dash of cinnamon to the mix. I used medium sized muffin tin (x6), baked in the small (convection) oven at 325 F, for 14 minutes, then 3 more minutes at 350 degrees, since the top looked wet. And… yumminess here I come.

    Thanks again for this gift.

  • 5 stars
    The banana bread was great! Me and my family finished it all in one sitting

  • 5 stars
    Perfect! Increased temperature to 350°F for 18-20 minutes.
    My husband loves the muffins and he bakes them with confidence.

  • Prettt good.. yielded 6 small muffins. Baked at 375, 17 mins. Will add blueberries next time.

  • 1 star
    Way too much sugar for a one banana bread recipe IMO. Did muffins, Mine came out so weird.

  • Second time we’ve made this during quarantine. Substituted Just Egg for real egg both times for my vegan daughter. Absolutely delicious. Saw another recipe for one banana banana bread that used an entire stick of butter which sound gross. This is so caramelly good!

  • I would love a bigger loaf. How to increase the portion of this recipe? Double it?

  • 5 stars
    love love love this recipe! i use the recipe except i do it with two bananas. so good and moist. i’ve made this 4 times during quarantine. thank u!

  • 5 stars
    I made these tonight for morning breakfast. So easy. I didn’t have olive oil so I used avocado oil. Very good!! I had to bake 18 minutes but they turned out wonderful m. I will be baking again

  • 5 stars
    Lovely easy recipe. Didn’t need to fiddle around with weighing scales. I did cool them for longer than stated and added in pecans and choc chips. They have come out so lovely and not too sweet either. Thanks for this xx

  • This came out so so good. Made this but added 1/2 tbsp of peanut butter, chocolate chips and walnuts and baked in a loaf pan. 350F for 20mins. Delicious nutty texture!

  • Is it possible to substitute the olive oil with melted butter? If not, what about canola oil?

  • 5 stars
    Hi if i want to make more servings of this, can i just double the entire recipe?

  • 5 stars
    An incredibly useful & delicious recipe! I substituted 1/2 the flour for whole wheat flour, reduced the sugar a bit, added 2 Tb of ground flaxseeds, and added bit of sour cream (could use yogurt of course) and it had an amazing nutty taste and perfect sweetness. A bit of cream cheese frosting makes it even better! Thanks for the recipe !!

  • 5 stars
    Perfect size! Wasn’t cooked after twenty minutes, but great after an additional ten.

  • 5 stars
    Made this last night and it was delicious!!! my 3 year old is super picky and even he gobbled it up! Can’t wait to make it again 🙂

  • Crushed up some candy chocolate eggs.. no nuts. Making muffins.
    They’re starting to rise up a little bit, hope I greased up the cupcake holes good enough.

    Can’t see why they won’t taste good.

  • 5 stars
    Hands down, the best banana bread recipe I have ever tried! I sent this recipe to 10+ family and friends over the weekend. I was able to make 24 mini muffins. We had to hide some in the freezer so they wouldn’t be gone the first day! They are great by themselves, but for an extra treat, top with some cream cheese. Thank you for sharing 🙂

  • 5 stars
    I don’t ????generally cook, no time and often turns out wrong due to rushing with long processes. These loaves turned out lovely, the recipe was was easy to follow and they were moist and tasty. Perfect. Thank you!

  • So moist and I love that It’s not too sweet. I substituted granulated sugar with splenda and it’s amazing! I didn’t have the mini loaf pans so I made them in my cupcake pan (made 6). It took 20 minutes to bake. This recipe will not disappoint.

  • 5 stars
    This was excellent! I was looking for a 1 banana bread recipe for a lonely brown organic banana. Extremely moist and just all around perfection. Great flavor too! One of the reviewers gave the the idea to add chocolate but with no chips or baking chocolate I chopped up 3 squares of Dove Milk chocolate and sprinkled on top before baking with fingers crossed. Came out great! I did need to Increase temp. and baking time. Baked at 375 for 33 minutes in a foil loaf pan sprayed with cooking spray and the bottom lined with parchment. Perfect.

  • 5 stars
    Perfect! Just the recipe I was looking for as only had one banana and one egg.
    Didn’t put in the brown sugar left out snd was plenty sweet enough. Substituted nuts for seed and currant mix.
    Made 13 cakes in little cases and cooked at 200 for 10mins. Delighted how they came out

    • 5 stars
      I would love to make this as a full loaf (9×5) pan, how do I increase the portion? What’s the recommended baking time?

      I made this exactly as states and it was so so so good so I went out and got more bananas. Now I have 4 and I’m ready to bake! 😉 thank you!

  • 5 stars
    I used this recipe twice and I’m using it again for the third time. This time I’m adding 1/4 of a teaspoon of allspice and cinnamon. All around great recipe, quick, easy, and delicious.

    • 5 stars
      Thank you so much! I’m baking this banana bread for the second time. Looove it! ❤️??

  • 5 stars
    I just baked this Banana Bread and it is absolutely delicious… I couldn’t believe the list of ingredients were so simple … I read all the reviews just to be sure I was not missing anything … Thank you soo much .. I will be sharing this recipe and your website to all friends and families specially during these hard times we are all going thru with the Virus .

  • Love it! Good I found this recipe coz I only have 1 ripe banana left. I used the normal pan for banana bread. 20 minutes at 325F is perfect. Thank you for this again! ❤️ Xoxo

  • 5 stars
    Ok! I was hesitant because it seemed like it would be eggy, but no it was perfect! I did 350 for 15 (10 wasn’t long enough) minutes, then toothpick. The edges did Brown a little too much, but not burn. I’m very happy.

  • I tried your recipe and it taste amazing! It’s very easy to follow as well 🙂

  • Fabulous recipe- I substituted butterscotch liqueur in place of one tablespoon of the olive oil and it was a huge hit! Wondering what proportions I might need to make a full sized loaf- I have tried other best banana bread recipes, for full sized loaf, but yours is my all time favorite! Thinking may be the olive oil and mix of brown and white sugar….the others all use butter. Welcome any advice! And thanks for this fabulous recipe!

  • 5 stars
    Sooooo good! I used this recipe to a T to make mini bundts in my mini bundt silicone mold and baked them at the same temp for 15 minutes and they came out perfect! The recipe yielded 4 mini bundts which was the perfect amount for me to taste test this recipe! I added about 1/4 cup of Ghirardelli bittersweet chocolate chips and 1/4 cup of chopped pecans and they were super moist, golden in color and bursting with flavor. Can’t wait to make more of these!

    • 5 stars
      Loved it! I made a couple of substitutions and it turned out delicious. I am no baker so this recipe is a great base! Subbed the all purpose flour for almond flour (1:1). Did 1/4 cup coconut sugar total. Added choc chips (measured with my soul) and a little less walnuts. Put in oven for around 33 mins at 350 degrees. Moist and sooooo good. Who knew only one banana needed to make bread? Thank you.

  • 5 stars
    Thanks for this recipe! I usually freeze lonely bananas, but I just can’t be bothered to lately. This banana bread is perfect and so quick to mix up!

  • 5 stars
    Just made these this morning as mini muffins! 350 degrees for 10-11 min or until toothpick comes out clean. Substituted chopped hazelnut. Frosted 2 with choco hazelnut spread at the request of my 5YO and he stans.

    Can’t wait to make another variation of this awesome base recipe!

  • 5 stars
    Me and my daughter literally ate this entire thing in one night. So good. Took everything I had to leave one piece for my husband to have in the morning. Haha. ????

  • 5 stars
    The BEST banana bread I’ve had in a while, and one that I made myself too.
    Thank you so much – great delicious recipe for that one leftover banana!!

  • Thank you for having this recipe. I wanted to make this recipe work and glad you have this for us! I am already excited to see your other ideas!

  • 5 stars
    Thank you for an excellent recipe. Baked in 3 mini loaf pans. Did not have any walnuts. Still very delicious!

  • 5 stars
    Very thankful for this recipe! Baked these today as regular size muffins and they turned out very well. Bake time in a gas oven here in Las Vegas was closer to 20 minutes for me. I’ll probably add less sugar next time because I prefer a little less sweetness. Thanks for sharing!

  • 5 stars
    I baked this in a small loaf pan for 30 minutes. I loved that the ingredients were things I always have. It was perfect for 2. Dessert one evening and breakfast the next day.

  • Just baked a batch, had to let them go a fair bit longer in the oven and give a few minutes at 350F, to brown the tops. I highly recommend the classic “toothpick test” to ensure they are ready. They smell so lovely, can’t wait to dig in!!

    • 5 stars
      Totally agree with you Annie—the toothpick test is where it’s at! Ovens can vary so much I think. Also I feel like mine has a few hotter spots, if that makes sense.

  • 5 stars
    I made this banana bread the other day and it turned out sooooo good! Subbed the walnuts for a chopped up chocolate bar I had laying around and the flavour was out of this world! Super moist and evenly flavoured. 10/10 will be making again. Next time I’m going try subbing in whole wheat flour and taking out the chocolate to make them a little healthier. Thanks for the recipe!

      • I am bad at baking and I tried this recipe, I followed every step and it worked! The bread tastes good too. Thank you.

      • 5 stars
        I would double the entire recipe if you do. If you simply add one more banana it may turn out too dense and the center may still be raw while outer edges get over baked.

  • You should check out the cookbook Sweet and Simple: Dessert for Two by Christina Lane. She scales every recipe down to a generous two person serving and they are SO GOOD. I got it specifically because, like you, I wouldn’t have enough self-control to not eat a whole lot of a good dessert. Thanks for sharing this recipe!

  • 5 stars
    Just put the bread in the oven. I really had one lonely ripe banana at home. Usually I use them for smoothies but I totally wanted to bake something (know this feeling very well) and eat something baked. I didn’t have all the ingredients at home so I exchanged the vanilla extract with vanilla sugar (much more common in Germany) and reduced the sugar a bit and I also used pecan nuts instead of walnuts. I‘m gonna show you how it turned out on Instagram @green_kerstine .

  • Emma, I try many of your recipes and if I don’t try them, they’re printed in a pile for me to try when the time pops up. Haha. My son and I love banana bread!!!! If this recipe is anything close to your vegan pumpkin chocolate chip cookies, I will make it multiple times THIS month. I even made those cookies for my students (I have a few who are vegan) and they’re asking for more. Thanks for sharing your creativity with us!

    Lindsey Jones

  • I love make banana bread but if I dont have enough I use baby food for the remaining of what I’m missing and it leads it a little moist thank you for your dividing

    • 5 stars
      I have made this recipe many times and it is always a success. Only change I have made is baking time since I use a single loaf tin, bake at 325 for 25 minutes.

  • Oh my gosh these look so yummy! I am definitely going to try this out! Also I have been loving Chrissy Teigens cookbook as well! So many good recipes!

    • This was so horrible and dry please use butter when making this and self raising flour and follow another recipe if possible

      • 5 stars
        Love this super easy bread. I make it at least once a week, exactly as written except for I add cinnamon. My mom, neighbor and friends all ask me to make this for them. Yummy!

    • 5 stars
      After dinner my husband said, “do something with this ripe banana before it starts attracting gnats”. 15 minutes later I put my loaf in the oven. I had a loaf pan that is between full and small size. Regardless of how it turns out I am glad I had all the ingredients and the banana didn’t get chucked in the compost bin. Thanks!

  • This is the PERFECT recipe because we constantly have one or two bananas leftover that will usually get thrown out, plus I have ZERO self control when it comes to banana bread and WILL eat an entire loaf to myself ???? With this recipe, I am eliminating waste AND lessening the amount of sweets I eat in one day (or sitting) ????

    • I made this just now, but substituted the egg with two table spoons of aquafaba to make it vegan. I also had no oil so used 3 tablespoons of vegan Flora butter.

      It’s made a big loaf, the mixture tastes amazing! Can’t wait for it to cool down and try a slice!

      Thank you x

  • This is great! We don’t often have a batch of overripe bananas to use at once, so this is much more practical. Thank you for the recipe, it looks delish! 🙂 ❤️

    Charmaine Ng | Architecture & Lifestyle Blog

  • All hail this 1 banana recipe! Usually I have 1 or 2 super ripe banana’s leftover and I don’t like eating them that way (I like them a bit greenish). But all banana bread recipes are for three bananas, and I’m too lazy to divide by 2/3 😉

    • I found the temp & baking time way too low.
      Delicious recipe. I’m making this morning again.
      I’m trying this….Oven 400. Reduce when putting in muffins. I’m going to bake for 20 minutes @ 350. Will let you know.

      • Agree! After 14 minutes at 350 — they’re still wet in the middle. Thanks for the tip!

        • 5 stars
          Great way to use that last overripe banana. I also added some dried cranberries, sprinkled top with brown sugar and pumpkin pie spice and baked at 350 for 25 minutes in a small loaf pan. Pan greased with Pam and a sprinkle of sugar on the bottom.

          • 5 stars
            This is me and my mom’s goto banana bread recipe! It makes a small loaf perfect for 1-2 people. I typically substitute the all purpose flour for oat flour and omit the granulated sugar entirely. I think it’s very sweet with just the brown sugar, so sometimes I don’t even add a full 1/4 cup. The oat flour doesn’t make it rise as much but it still tastes just as yummy.

    • 5 stars
      Very good loved it super tasty simple ingredients highly recommend ♥️

  • Emma. I literally have one banana, that’s been sitting in the freezer, waiting to be made into bread. Thank you for this recipe!

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