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Easy Small-Batch Banana Bread: One Bowl, No Mixer

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This small-batch banana bread uses just one banana and bakes in a 3×5-inch loaf pan. It’s a one-bowl, no-mixer recipe that yields a tender, moist loaf with a crackly top—perfect for one or two people.

Ingredients

Scale
  • 1 very ripe medium banana (about 120g, peeled)
  • 3 tablespoons unsalted butter (42g), melted and slightly cooled
  • ¼ cup granulated sugar (50g)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour (60g), spooned and leveled
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional: ¼ cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and position a rack in the center. Line your 3×5-inch loaf pan with a strip of parchment paper, leaving a little overhang on the long sides. If you don’t have parchment, grease the pan well with butter.
  2. Mash the banana in your mixing bowl using a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the melted butter to the mashed banana and stir until combined.
  4. Stir in the granulated sugar, egg yolk, and vanilla extract until well combined and glossy, about 30 seconds.
  5. Sprinkle the flour, baking soda, and salt over the wet ingredients. Fold gently with a spatula or wooden spoon just until no dry flour remains. Do not overmix.
  6. If using mix-ins, fold them in gently now.
  7. Scrape the batter into the prepared loaf pan and spread evenly. The batter will be thick.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If browning too quickly, tent with foil at the 25-minute mark.
  9. Let the bread cool in the pan for 10 minutes, then use the parchment sling to lift it out and transfer to a wire rack to cool completely (about 30 minutes) before slicing.

Notes

Use a very ripe banana (heavily speckled or black) for best moisture and sweetness. Measure flour correctly by spooning and leveling. Do not overmix the batter. Let the bread cool completely before slicing for clean cuts. Store wrapped at room temperature for up to 2 days, or freeze for up to 3 months.

Nutrition

Keywords: small-batch banana bread, one bowl banana bread, no mixer banana bread, single banana recipe, mini loaf banana bread

Find it online: https://evabake.com/easy-small-batch-banana-bread-one-bowl-no-mixer/