This post may contain affiliate links. Please see disclosure policy here.
All you need is one ripe banana and you can enjoy a delicious loaf of the BEST Small Batch Banana Bread ever!
Why You’ll Love This Recipe!
I’ve been making this banana bread recipe for over 40 years. Now that we are empty nesters and a reduced sized family I decided I needed to figure out a small batch banana bread using our favorite recipe. You can find the full size recipe here.
It worked perfect! This recipe has the same amazing flavor and texture as the full size recipe. The recipe makes one small loaf and it is the perfect amount for one or two if you want to share.
Banana Bread for Two Ingredients
- One ripe banana
- Granulated sugar
- Oil. I use canola or vegetable oil but any mild oil will work
- Sour cream or Greek yogurt
- Vanilla
- Egg yolk
- All purpose flour
- Baking soda
- Salt
Tips from Leigh Anne
- I use my mini food processor to puree up my banana but you can also use a fork. I don’t like chunks of banana in my banana bread so I like a well smashed banana!
- Mix up the ingredients by hand in a bowl instead of using a mixer. It’s easier with this smaller amount of batter and you don’t overmix it.
How to Make Banana Bread for Two
Mix smashed banana, sugar and oil together and then add in egg yolk. Do not add in the whole egg or your banana bread will taste eggy.
Add in flour, baking soda and salt. Mix just until incorporated.
Pour the batter into a greased 6 x 3″ bread pan and preheat oven to 350 degrees F.
Bake for 30-35 minutes or until a toothpick comes out clean.
Cool the banana bread in the pan for 5 minutes. Then remove and cool completely on a wire rack.
After the bread has cooled, slice and enjoy. I love my warm banana bread with a little bit of butter on it. It is perfect for breakfast or a treat anytime.
How long will banana bread last?
It usually only lasts a day at our house, especially if making it in a small batch size. If you do end up with leftovers, store it in a zippered plastic bag or wrapped in plastic wrap and it will be good for 4 days. No need to refrigerate it. If it does dry out a bit just pop it in the toaster and it is wonderful toasted.
Frequently Asked Questions
How do you keep banana bread moist?
Place a paper towel in the bottom of an airtight storage container OR in an airtight plastic storage bag. Place the cooled loaf on top of it. The paper towel will absorb any excess moisture that may leak out over the next few days. Cover the top of the bread with another paper towel.
Can I use a frozen banana?
Just thaw the banana first at room temperature and drain off any liquid.
Can you freeze banana bread?
Be sure and cool banana bread first. Wrap the entire loaf or slices of bread in plastic wrap or foil. Place wrapped bread into a freezer storage bag. It will last for 3-4 months in the freezer. Thaw in the refrigerator or at room temperature.
Try these other delicious banana recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Small Batch Banana Bread Recipe
Ingredients
- 1/3 cup granulated sugar
- 2 Tbsp canola oil
- 1 egg yolk
- 1 ripe banana smashed or pureed
- 2 Tbsp sour cream or Greek yogurt
- 1/2 tsp vanilla
- 1/2 cup all purpose flour plus 2 Tbsp
- 1/4 tsp baking soda
- 1/8 tsp salt
Instructions
- Grease a small loaf pan.
- Preheat oven to 350 degrees F.
- In a small bowl combine sugar, oil and banana. Stir to combine
- Add in egg, sour cream and vanilla. Stir to combine.
- Add in flour, baking soda and salt. Mix just until incorporated.
- Pour into ban and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool for five minutes in the pan and then remove and cool completely.
Tips & Notes:
- I use my mini food processor to puree up my banana but you can also use a fork. I don’t like chunks of banana in my banana bread so I like a well smashed banana!
- Mix up the ingredients by hand in a bowl instead of using a mixer. It’s easier with this smaller amount of batter and you don’t overmix it.
Recommended Products
Nutrition Facts:
Ronda says
This is Delicious!!!