Name: Single-Serve Banana Bread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 overripe banana (mashed); 1 tablespoon butter (melted) plus extra for greasing; 1 egg yolk (if doubling recipe, use 1 whole egg); 1 1/2 teaspoons sugar; 1 1/2 teaspoons brown sugar; 1/4 teaspoon vanilla extract; 1/4 cup flour (all-purpose, whole wheat pastry flour, or a combination of both); 1/4 teaspoon baking soda; 1/8 teaspoon cinnamon; Pinch of salt

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Introduction

Craving banana bread but only need a small portion? This single serve banana bread recipe is perfect for when you want a quick, moist treat without baking a whole loaf. It’s simple, fast, and delicious — ideal for breakfast or a snack.

A single golden-brown muffin with a slightly cracked top is rising above the edge of a white textured ramekin. The ramekin sits centered on a plain white round plate, which is placed on a wooden tray. A silver spoon rests beside the ramekin on the plate. In the background, there is a white and green striped cloth casually folded on a white marbled surface. Another white textured ramekin with a muffin is slightly blurred in the background, stacked on three white plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 overripe banana (mashed)
1 tablespoon butter (melted)
1 egg yolk (if doubling recipe, use 1 whole egg)
1 1/2 teaspoons sugar
1 1/2 teaspoons brown sugar
1/4 teaspoon vanilla extract
1/4 cup flour (all purpose, whole wheat pastry flour, or a combination)
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F and generously grease a ramekin with butter.
Step 2: In a bowl, mash the banana with a fork until smooth.
Step 3: Add the melted butter, egg yolk, vanilla extract, sugar, and brown sugar to the mashed banana. Mix until well combined.
Step 4: Stir in the flour, baking soda, cinnamon, and salt. Mix until you have a smooth batter.
Step 5: Pour the batter into the prepared ramekin. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 22 minutes to prevent overbaking.
Step 6: Let the banana bread cool for a few minutes as it will be hot. Enjoy warm or at room temperature.

Tips & Variations

For an even richer flavor, try adding a handful of chopped nuts or chocolate chips to the batter before baking.
If you prefer, substitute the brown sugar with honey or maple syrup for a different sweetness profile.
Using whole wheat pastry flour adds more fiber and a slight nuttiness, but all-purpose flour works great for a lighter texture.
If doubling the recipe, use one whole egg instead of just the yolk.

Storage

Store any leftovers covered tightly at room temperature for up to 2 days. For longer storage, wrap well and refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds before serving to restore moistness.

How to Serve

A golden-brown muffin with a slightly cracked top sits inside a textured white ramekin placed on a white plate. The muffin has a soft, moist texture visible on the cracks, giving it a fresh and warm look. A silver spoon rests next to the ramekin on the plate. The setup is on a wooden board with a white marbled surface in the background, partially covered by a soft green and white checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular loaf pan instead of a ramekin?

This recipe is sized for a single ramekin, so using a loaf pan will require adjusting the ingredient quantities accordingly to ensure proper cooking.

What if I don’t have overripe bananas?

Overripe bananas are best for sweetness and moisture, but if necessary, you can use slightly underripe bananas and add an extra 1/2 teaspoon of sugar to compensate.