Craving the warm, fresh-baked smell of banana bread but only have one perfectly ripe banana sitting on your counter? No worries! This quick and easy recipe is made just for that. You can bake a delightful little loaf from a single banana—no need to wait days to enjoy it. It’s an ideal weekend breakfast or afternoon pick-me-up. Read on and save this recipe—it’s sure to become your go-to treat on chilly fall days.
The batter is light yet moist, with cinnamon and vanilla bringing that cozy autumn vibe. This is a great base recipe you can customize: sprinkle chopped walnuts, almonds, or pecans on top, or add a handful of chocolate chips, dried cranberries, or shredded coconut. If you prefer it sweeter, swap some sugar for brown sugar to add a caramel note. Thanks to the banana’s natural sweetness, you can even cut back on sugar for a lighter version. Don’t have a mini loaf pan? Disposable baking molds from most stores work well, or you can use a heatproof dish around 300 ml. You can even spoon the batter into muffin liners for quick mini muffins—the baking time will be shorter, about 18–22 minutes, so keep an eye on them to avoid overbaking. Here’s the recipe!
Tip: Easily double or quadruple the ingredients to bake multiple mini banana breads at once—perfect for gifting. A fragrant little loaf tied with a pretty ribbon will brighten any friend’s or family member’s day.
Ingredients
- A small amount of butter or neutral oil for greasing the pan
- 1 medium, overripe banana, mashed with a fork (about 100 ml / ⅓ cup puree)
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract (or vanilla sugar)
- 70 g all-purpose flour (about ½ cup)
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Preparation
1. Preheat the oven
Set your oven to 175 °C (350 °F). Grease a mini loaf pan about 15 × 8 cm (6 × 3 inches) or a 300 ml (10 fl oz) heatproof dish with butter or oil, or line it with parchment paper.
2. Mix the batter
In a small bowl, blend the mashed banana and sugar until smooth. Add the egg yolk, melted butter, and vanilla, mixing until combined. Sift in the flour, baking soda, cinnamon, and salt, then gently fold everything together just until combined. Avoid overmixing to keep the bread tender and light.
3. Bake
Pour the batter into your prepared pan and bake for 30–40 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for about 15 minutes before turning out or scooping out. It’s best warm with butter, but stays moist even when cooled.
4. Serving and storage
This mini banana bread is heavenly on its own, but even better with a steaming cup of coffee, a creamy cappuccino, or a spiced chai latte. If you prefer caffeine-free, try it with cinnamon hot chocolate, ginger tea, or a glass of warm honeyed milk. All highlight the banana’s sweet flavor and cinnamon’s cozy aroma.
For breakfast, serve with fresh fruit like berries or sliced apple, and a dollop of Greek yogurt for extra creaminess and nutrition. If not eaten right away, store in an airtight container at room temperature for up to 3 days. It also freezes well—wrapped tightly, it keeps for up to 3 months. When thawed, warm it briefly in the oven or toaster to bring back that fresh-baked, sweet banana aroma.
