There’s something comforting about warm, homemade banana bread.
Even if you only have one ripe banana left on the counter, this recipe proves you don’t need much to bake a moist and flavorful loaf.
It’s the perfect solution for small households or when you’re craving a quick, cozy treat.
Why You’ll Love This Recipe
It only requires one banana, making it a great recipe for small batches.
The combination of brown sugar and butter creates a rich, moist texture.
It bakes in a small loaf pan, perfect for quick snacking or sharing.
Optional add-ins like walnuts or chocolate chips make it customizable.
What You’ll Need (Ingredient Highlights)
A single ripe banana provides sweetness, moisture, and flavor.
Brown sugar gives caramel-like depth, while granulated sugar balances sweetness.
Melted butter makes the loaf tender and rich.
All-purpose flour forms the base and structure.
Walnuts or chocolate chips add crunch or indulgent sweetness.
Pro Tips Before You Start
Use a very ripe banana with brown spots for maximum flavor.
Do not overmix the batter; it keeps the loaf soft.
Check the bread 5 minutes before the baking time ends—every oven is different.
Let the loaf cool before slicing to avoid crumbling.
How to Make Banana Bread with 1 Banana
Step 1 – Prep the pan
Preheat oven to 350°F (175°C).
Grease a small loaf pan or line with parchment paper.
Step 2 – Mix wet ingredients
Mash banana in a bowl. Stir in granulated sugar, brown sugar, and melted butter until combined.
Step 3 – Add egg and vanilla
Whisk in the egg and vanilla until smooth.
Step 4 – Combine dry ingredients
Whisk flour, baking soda, and salt in another bowl.
Add gradually to wet mixture and stir gently.
Step 5 – Add mix-ins
Fold in walnuts or chocolate chips if using.
Step 6 – Bake
Pour batter into pan, smooth the top, and bake 50–60 minutes.
Step 7 – Cool and serve
Cool in pan 10 minutes before transferring to a rack. Slice once fully cooled.
What to Serve It With
Enjoy with a cup of coffee or tea for breakfast.
Pair with vanilla ice cream for a warm dessert.
Spread with peanut butter or cream cheese for a quick snack.
Variations / Substitutions
Replace walnuts with pecans, almonds, or sunflower seeds.
Swap butter with coconut oil for a dairy-free option.
Add cinnamon or nutmeg for a spiced version.
Storage & Leftovers
Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 5 days for longer freshness.
Freeze slices for up to 2 months and thaw before serving.
FAQs
Can I double this recipe if I have two bananas?
Yes, double all ingredients and use a regular loaf pan.
Can I make banana bread without eggs?
Yes, substitute with ¼ cup applesauce or yogurt.
What if I don’t have brown sugar?
Use only granulated sugar, though the flavor will be lighter.
Can I add spices like cinnamon?
Absolutely, cinnamon or nutmeg adds warmth.
How do I know when it’s done baking?
A toothpick inserted should come out clean or with a few crumbs.
Can I use whole wheat flour instead of all-purpose?
Yes, but the loaf will be denser. Try half wheat, half all-purpose.
Why is my banana bread dry?
Overbaking or too much flour can dry it out. Measure carefully.
Can I bake this in muffin tins?
Yes, bake for 18–22 minutes instead of 50–60.
Do I need to use nuts or chocolate chips?
No, they’re optional but add flavor and texture.
Can I freeze banana bread?
Yes, wrap tightly in plastic or foil and freeze up to 2 months.
Final Thoughts
This one-banana bread is small-batch baking at its best.
It’s simple, cozy, and just right when you don’t want a big loaf.
With a moist crumb and endless add-in options, it’s bound to be a favorite.
