Small Batch Banana Bread

Cut slices of small banana bread on a cutting board revealing soft and moist crumb.

5 from 2 reviews

This small batch banana bread uses one large ripe banana, brown sugar, and oil for a moist crumb. With just 10 minutes of prep, the quick bread bakes in two mini loaf pans for an easy, scaled-down breakfast or snack. Two small ripe bananas work as well.

Prep Time10

Cook Time26

Total Time36

Course: Breakfast, Snack

Cuisine: American

Servings: Servings

Calories: 221kcal

Author: Erin Cernich

Equipment

Ingredients

½ cup very ripe banana, mashed one large, or two small
¼ cup canola oil or any neutral oil
6 tablespoons packed light or dark brown sugar
1 teaspoon vanilla extract
1 large egg, room temperature
¾ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
½ teaspoon ground cinnamon
2 to 3 teaspoons cinnamon sugar optional to sprinkle on top

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease 2 small 3x5.75-inch loaf pans. Line the long side of the pans with a piece of parchment paper long enough to hang over the sides of the pans. Note - You can omit the parchment paper, just make sure the pan is greased well. I use parchment to make it easier to get the bread out of the pans.
In a small mixing bowl, add the ripe banana(s) and smash with a fork. A few small chunks are ok. Measure out a 1/2 cup. Note - If you use 2 small bananas (about 6 inches long), you'll probably have leftover mashed banana. Use it in a smoothie!
In a medium mixing bowl, add the mashed banana, oil, brown sugar, vanilla, and egg. Use a whisk or spatula to mix well.
1/2 cup very ripe banana, mashed, 1/4 cup canola oil, 6 tablespoons packed light or dark brown sugar, 1 teaspoon vanilla extract, 1 large egg, room temperature
Set a fine mesh strainer over the bowl. Add the flour, baking powder and baking soda, salt, and cinnamon. Sprinkle the dry ingredients over the wet. This removes lumps and evenly distributes the ingredients.
3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, 1/8 teaspoon salt, 1/2 teaspoon ground cinnamon
Equally divide the batter into the prepared pans. Tip - I use a cookie scoop to make sure each pan has the same amount. Optional: sprinkle cinnamon sugar over one or both of the loaf batters, and gently swirl in with a toothpick or knife.
2 to 3 teaspoons cinnamon sugar
Bake the banana bread for 26 to 30 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool the bread in the pans set on a wire cooling rack for 10 minutes. Run a knife around the edges of the bread and gently lift it out of the pans using the parchment overhang. Cool completely on the rack.
The bread can be stored covered at room temperature for up to 3 days before it starts to dry out. Slices can be reheated in the microwave for a few seconds and slathered with butter!

Notes

Serving Size - The small batch recipe is easily doubled. Use a standard 9x5 loaf pan and start checking at 40 minutes.
Can I Just Make One, Larger Loaf? There's not enough batter for a 9x5 loaf as written (the bread will be thin and dry). I recommend doubling the recipe for a larger loaf.
Making Muffins - You can divide the batter into 5 to 6 muffin liners and start checking at 20 minutes.
How Many Bananas? One large (approx. 8-inch) banana will yield a 1/2 cup of mashed bananas. As will 2 small (approx. 6-inch) bananas.
Freezing - Wrap the mini loaves individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months, and thaw at room temperature.

Nutrition