Three things inspired this recipe. First, sometimes you want to make banana bread but you only have one ripe banana. Or maybe I should say, sometimes you have a ripe banana and you want to do something with it—ideally make bread. But is that one lonely banana enough all on its own?
Second, sometimes you just want to bake something. Is it just me, or does everyone feel this way now and again (especially in the winter months)? Ideally, I want to bake something easy that will make my whole kitchen smell amazing. But I’d prefer if the end result was NOT a dozen cookies or scones or whatever because I know myself well enough to know that this means I will likely eat a dozen cookies or scones over the following couple of days. I want a little treat, sure, but mostly I just want to carry out the act of baking something and just get a little bite of something at the end.
Third, and most literally, this recipe is inspired by Chrissy Teigen’s recipe from her new cookbook (which I love). But, I’ll be the first to admit that this is a much more simple version that results in a smaller serving amount in the end. It’s really very different, but I was still inspired by her recipe and I love her cookbook so much I wanted to mention it anyway. 🙂
If you only have one banana, make this banana bread. If you LOVE banana bread (raises hand high) but don’t need a giant bundt cake size in your house due to a lack of self-control, make this banana bread. If you just feel like baking something, make this banana bread. You will not be disappointed. Enjoy! xo. Emma
One-Banana Banana Bread
Ingredients
- 1 ripe banana
- 1 egg
- 1 teaspoon vanilla extract
- 3 tablespoons olive oil
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
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In a medium size mixing bowl, mash the banana. Then stir in the egg, vanilla extract, and oil until combined. Then add all at once the flour, sugars, baking soda, and salt. Fold until combined. Then stir in the chopped walnuts.
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Spoon into your prepared (oiled or lined with parchment) baking vessels and bake at 325°F
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Regular size muffins or a baked donut pan will yield six and should be baked for 14-15 minutes.
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If you use mini loaf pans (like I have in the photos), this will yield three and should be baked for 18-20 minutes.
Recipe Notes
I added a second banana to the top of these mini loafs just for the photos (just trying to give you something pretty to look at it). This is not necessary and in fact I found it caused the batter just under the banana to bake unevenly. So I really don't even recommend it, but if you want the look ... I get it. 🙂
42 Comments
Emma. I literally have one banana, that’s been sitting in the freezer, waiting to be made into bread. Thank you for this recipe!
All hail this 1 banana recipe! Usually I have 1 or 2 super ripe banana’s leftover and I don’t like eating them that way (I like them a bit greenish). But all banana bread recipes are for three bananas, and I’m too lazy to divide by 2/3 😉
I found the temp & baking time way too low.
Delicious recipe. I’m making this morning again.
I’m trying this….Oven 400. Reduce when putting in muffins. I’m going to bake for 20 minutes @ 350. Will let you know.
Agree! After 14 minutes at 350 — they’re still wet in the middle. Thanks for the tip!
This is great! We don’t often have a batch of overripe bananas to use at once, so this is much more practical. Thank you for the recipe, it looks delish! 🙂 ❤️
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
This is the PERFECT recipe because we constantly have one or two bananas leftover that will usually get thrown out, plus I have ZERO self control when it comes to banana bread and WILL eat an entire loaf to myself ???? With this recipe, I am eliminating waste AND lessening the amount of sweets I eat in one day (or sitting) ????
Oh my gosh these look so yummy! I am definitely going to try this out! Also I have been loving Chrissy Teigens cookbook as well! So many good recipes!
I love make banana bread but if I dont have enough I use baby food for the remaining of what I’m missing and it leads it a little moist thank you for your dividing
Emma, I try many of your recipes and if I don’t try them, they’re printed in a pile for me to try when the time pops up. Haha. My son and I love banana bread!!!! If this recipe is anything close to your vegan pumpkin chocolate chip cookies, I will make it multiple times THIS month. I even made those cookies for my students (I have a few who are vegan) and they’re asking for more. Thanks for sharing your creativity with us!
Much!
Lindsey Jones
http://www.beautifulbravery.com
Just put the bread in the oven. I really had one lonely ripe banana at home. Usually I use them for smoothies but I totally wanted to bake something (know this feeling very well) and eat something baked. I didn’t have all the ingredients at home so I exchanged the vanilla extract with vanilla sugar (much more common in Germany) and reduced the sugar a bit and I also used pecan nuts instead of walnuts. I‘m gonna show you how it turned out on Instagram @green_kerstine .
You should check out the cookbook Sweet and Simple: Dessert for Two by Christina Lane. She scales every recipe down to a generous two person serving and they are SO GOOD. I got it specifically because, like you, I wouldn’t have enough self-control to not eat a whole lot of a good dessert. Thanks for sharing this recipe!
I made this banana bread the other day and it turned out sooooo good! Subbed the walnuts for a chopped up chocolate bar I had laying around and the flavour was out of this world! Super moist and evenly flavoured. 10/10 will be making again. Next time I’m going try subbing in whole wheat flour and taking out the chocolate to make them a little healthier. Thanks for the recipe!
Just baked a batch, had to let them go a fair bit longer in the oven and give a few minutes at 350F, to brown the tops. I highly recommend the classic “toothpick test” to ensure they are ready. They smell so lovely, can’t wait to dig in!!
Totally agree with you Annie—the toothpick test is where it’s at! Ovens can vary so much I think. Also I feel like mine has a few hotter spots, if that makes sense.
I baked this in a small loaf pan for 30 minutes. I loved that the ingredients were things I always have. It was perfect for 2. Dessert one evening and breakfast the next day.
Very thankful for this recipe! Baked these today as regular size muffins and they turned out very well. Bake time in a gas oven here in Las Vegas was closer to 20 minutes for me. I’ll probably add less sugar next time because I prefer a little less sweetness. Thanks for sharing!
Thank you for an excellent recipe. Baked in 3 mini loaf pans. Did not have any walnuts. Still very delicious!
Thank you for having this recipe. I wanted to make this recipe work and glad you have this for us! I am already excited to see your other ideas!
The BEST banana bread I’ve had in a while, and one that I made myself too.
Thank you so much – great delicious recipe for that one leftover banana!!
Me and my daughter literally ate this entire thing in one night. So good. Took everything I had to leave one piece for my husband to have in the morning. Haha. ????
Just made these this morning as mini muffins! 350 degrees for 10-11 min or until toothpick comes out clean. Substituted chopped hazelnut. Frosted 2 with choco hazelnut spread at the request of my 5YO and he stans.
Can’t wait to make another variation of this awesome base recipe!
Thanks for this recipe! I usually freeze lonely bananas, but I just can’t be bothered to lately. This banana bread is perfect and so quick to mix up!
Sooooo good! I used this recipe to a T to make mini bundts in my mini bundt silicone mold and baked them at the same temp for 15 minutes and they came out perfect! The recipe yielded 4 mini bundts which was the perfect amount for me to taste test this recipe! I added about 1/4 cup of Ghirardelli bittersweet chocolate chips and 1/4 cup of chopped pecans and they were super moist, golden in color and bursting with flavor. Can’t wait to make more of these!
Fabulous recipe- I substituted butterscotch liqueur in place of one tablespoon of the olive oil and it was a huge hit! Wondering what proportions I might need to make a full sized loaf- I have tried other best banana bread recipes, for full sized loaf, but yours is my all time favorite! Thinking may be the olive oil and mix of brown and white sugar….the others all use butter. Welcome any advice! And thanks for this fabulous recipe!
I tried your recipe and it taste amazing! It’s very easy to follow as well 🙂
Ok! I was hesitant because it seemed like it would be eggy, but no it was perfect! I did 350 for 15 (10 wasn’t long enough) minutes, then toothpick. The edges did Brown a little too much, but not burn. I’m very happy.
Love it! Good I found this recipe coz I only have 1 ripe banana left. I used the normal pan for banana bread. 20 minutes at 325F is perfect. Thank you for this again! ❤️ Xoxo
I just baked this Banana Bread and it is absolutely delicious… I couldn’t believe the list of ingredients were so simple … I read all the reviews just to be sure I was not missing anything … Thank you soo much .. I will be sharing this recipe and your website to all friends and families specially during these hard times we are all going thru with the Virus .
I used this recipe twice and I’m using it again for the third time. This time I’m adding 1/4 of a teaspoon of allspice and cinnamon. All around great recipe, quick, easy, and delicious.
Perfect! Just the recipe I was looking for as only had one banana and one egg.
Didn’t put in the brown sugar left out snd was plenty sweet enough. Substituted nuts for seed and currant mix.
Made 13 cakes in little cases and cooked at 200 for 10mins. Delighted how they came out
This was excellent! I was looking for a 1 banana bread recipe for a lonely brown organic banana. Extremely moist and just all around perfection. Great flavor too! One of the reviewers gave the the idea to add chocolate but with no chips or baking chocolate I chopped up 3 squares of Dove Milk chocolate and sprinkled on top before baking with fingers crossed. Came out great! I did need to Increase temp. and baking time. Baked at 375 for 33 minutes in a foil loaf pan sprayed with cooking spray and the bottom lined with parchment. Perfect.
So moist and I love that It’s not too sweet. I substituted granulated sugar with splenda and it’s amazing! I didn’t have the mini loaf pans so I made them in my cupcake pan (made 6). It took 20 minutes to bake. This recipe will not disappoint.
I don’t ????generally cook, no time and often turns out wrong due to rushing with long processes. These loaves turned out lovely, the recipe was was easy to follow and they were moist and tasty. Perfect. Thank you!
Hands down, the best banana bread recipe I have ever tried! I sent this recipe to 10+ family and friends over the weekend. I was able to make 24 mini muffins. We had to hide some in the freezer so they wouldn’t be gone the first day! They are great by themselves, but for an extra treat, top with some cream cheese. Thank you for sharing 🙂
So yummy!!
Crushed up some candy chocolate eggs.. no nuts. Making muffins.
They’re starting to rise up a little bit, hope I greased up the cupcake holes good enough.
Can’t see why they won’t taste good.
Ty
Made this last night and it was delicious!!! my 3 year old is super picky and even he gobbled it up! Can’t wait to make it again 🙂
Perfect size! Wasn’t cooked after twenty minutes, but great after an additional ten.
An incredibly useful & delicious recipe! I substituted 1/2 the flour for whole wheat flour, reduced the sugar a bit, added 2 Tb of ground flaxseeds, and added bit of sour cream (could use yogurt of course) and it had an amazing nutty taste and perfect sweetness. A bit of cream cheese frosting makes it even better! Thanks for the recipe !!
Hi if i want to make more servings of this, can i just double the entire recipe?
Yes you can!
Is it possible to substitute the olive oil with melted butter? If not, what about canola oil?