Small-Batch Banana Bread

Banana bread is the most-searched recipe in the country, and for good reason. It is forgiving, it uses up bananas that are past their prime, and it smells like a good decision the second it hits the oven. This version is sized down on purpose, one mini loaf, six slices, so you are not stuck eating banana bread for a week or giving half of it away.

Want it bigger, smaller, or turned into muffins? Run it through our Batch Down calculator and it will do the math for you, no guessing required.

Small-Batch Banana Bread

A mini loaf, six slices, ready in about an hour with no leftovers to give away.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings: 6 slices

Calories: 225

Ingredients Method Notes

Ingredients

  

• 1 cup mashed ripe banana about 2 medium bananas
• 1/4 cup butter, melted and cooled slightly
• 1/4 cup packed brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 pinch salt

Method

 

1. Preheat oven to 350F. Grease a 5×3-inch mini loaf pan, or line it with parchment.
2. Mash the bananas in a mixing bowl until mostly smooth. Stir in the melted butter.
3. Mix in the brown sugar, egg, and vanilla until combined.
4. Sprinkle the baking soda and salt evenly over the batter and stir in.
5. Add the flour and stir just until no dry streaks remain.
6. Pour into the pan and bake 40 to 50 minutes, checking at 40 minutes with a toothpick in the center.
7. Cool in the pan 10 minutes, then turn out onto a rack to finish cooling.

Notes

Calories are estimated at about 225 per slice and will vary depending on your exact ingredients. Want a bigger loaf, a smaller one, or muffins instead? Run this recipe through our Batch Down calculator and it will scale every ingredient for you, no math required.