Print

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

small-batch banana bread - featured image
Print Recipe

This easy small-batch banana bread is made in one bowl with no mixer, using a single overripe banana. It produces a moist, tender mini loaf that’s perfect for small households, ready in under an hour.

Ingredients

Scale
  • 1 very ripe medium banana (about 120g peeled)
  • 3 tablespoons unsalted butter, melted (42g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup all-purpose flour (95g)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional add-ins: ¼ cup chocolate chips, chopped walnuts, or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly grease your mini loaf pan with butter or nonstick spray, or line it with a strip of parchment paper that hangs over the two long sides.
  2. Mash the banana. Peel the banana and place it in your mixing bowl. Use a fork or potato masher to mash it until it’s mostly smooth with just a few small lumps left.
  3. Add the melted butter and sugar. Pour the melted butter and sugar into the bowl with the mashed banana. Stir with a whisk or wooden spoon until everything is well combined.
  4. Add the egg and vanilla. Crack the egg into the bowl and add the vanilla extract. Stir until the egg is fully incorporated and the batter looks smooth and glossy.
  5. Add the dry ingredients. Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a spatula or spoon until just combined. A few streaks of flour are fine.
  6. Fold in any add-ins. If you’re using chocolate chips, nuts, or anything else, gently fold them in now.
  7. Pour the batter into the prepared pan. Scrape every last bit out of the bowl. Smooth the top gently with the back of a spoon.
  8. Bake for 30 to 35 minutes. Start checking at 30 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool in the pan for 10 minutes. Set the pan on a wire rack or a folded kitchen towel.
  10. Transfer to a wire rack to cool completely. Run a knife around the edges if needed, then lift the loaf out using the parchment sling. Let it cool fully before slicing, about 20 more minutes.

Notes

Use the ripest banana you have for best flavor. Measure flour correctly by spooning and leveling. Don’t overmix the batter. Let the bread cool before slicing to avoid crumbling. For high altitude (above 3,500 feet), reduce sugar by 1 tablespoon and add an extra tablespoon of flour.

Nutrition

Keywords: small-batch banana bread, one bowl banana bread, mini banana bread, easy banana bread, single banana recipe

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