Small Batch Banana Bread

This small batch banana bread turns a single ripe banana into a moist, quick bread that’s perfectly scaled for two mini loaf pans. Brown sugar and oil create a rich and tender crumb, and the banana pairs with cinnamon to add the right amount of sweetness and flavor. With just 10 minutes of prep, it’s a breakfast or snack bread you’ll be enjoying in under an hour.

How A Lonely Banana Turns Into The Best Bread

It sounds like the start of a novel, right? But it never fails — there’s always one (or two) bananas left on the counter.

That one ripe banana transforms this simple, quick bread into something deeply flavorful, baked into two mini loaves. I use oil instead of butter to keep mixing simple and the crumb moist — and the small batch size keeps leftovers at bay.

I played around with a cinnamon-sugar topping on a few loaves — inspired by the crunchy finish that makes my pumpkin bread recipe so popular. The result? Just as good here. Swirl it across both loaves, or do what I did and sprinkle it over just one.

There’s also a hint of cinnamon in the bread itself, which goes great with banana. And if you really want to take it up a notch, add a drizzle of brown butter cinnamon glaze over the top.

That’s what I love about this banana bread — it’s a true classic that stands on it’s own, yet versatile enough to welcome other flavors.

It All Starts With Ripe Bananas

The bananas need to be very ripe — the kind you’re tempted to toss because they’ve turned dark. The sweetness and flavor intensify at this stage, and while a soft banana isn’t the best for snacking, it’s perfect for baking.

Because this is a small batch, a fork is fine to smash the banana(s). If you double the recipe, you can use your hand mixer or a stand mixer to speed things up. A few small chunks are fine — they’ll soften into the bread as it bakes.

My Method For A One-Bowl Batter

For a loaf this small, simplicity and texture go hand in hand. I recommend mashing the banana separately so you can measure the exact amount. This helps prevent a gummy bread with too much banana. After that, everything comes together in one bowl.

To keep the crumb tender and evenly mixed, I sift the dry ingredients over the wet using a fine mesh strainer. It’s a simple step, but it prevents pockets of flour — or worse, baking powder — from ending up in the finished bread.

Baking In Mini Loaf Pans

Because the pans are smaller, the loaves bake more quickly than a standard loaf pan. In my oven, 27 minutes was the sweet spot. Of course, all ovens are different, so you’ll want to use the toothpick test before you take the bread out of the oven.

I like to line my mini pans with parchment and leave a bit of overhang to use as a sling. It’s not required, but it makes lifting the loaves out clean and easy.

The Finished Banana Bread

When this banana bread comes out of the oven, the tops should show a gentle, even rise with a soft crust — they may even split a little, which is ok.

And after baking eight test loaves :), here’s what I learned: let them cool completely. They’ll slice more easily and won’t be so fragile. Once cooled, the texture settles into that bouncy, sliceable consistency we’re after. Ideal at breakfast or with a smear of butter for those busy on-the-go mornings!

Small Batch Banana Bread

5 from 1 review

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.

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by Erin Cernich

Yield6 Servings

Prep10 minutes minutes

Cook26 minutes minutes

Total Time36 minutes minutes

Equipment

• ▢
  3×5.75-Inch Mini Loaf Pan (2)
• ▢
  Fine Mesh Strainer

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 3×5.75-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 9×5 loaf pan and start checking at 40 minutes.
• Can I Just Make One, Larger Loaf? There’s not enough batter for a 9×5 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 Estimates

Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 122mg | Potassium: 113mg | Fiber: 1g | Sugar: 15g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.