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Perfect Small-Batch Banana Bread (Easy One Loaf Pan Recipe)

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This small-batch banana bread is perfectly sized for two, using two very ripe bananas and simple pantry staples to create a tender, moist loaf with that signature crackled top. Ready in under an hour, it’s a foolproof recipe that disappears before you have to think about freezing it.

Ingredients

Scale
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • ⅔ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1 cup all-purpose flour, spooned and leveled
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional: ⅓ cup chopped walnuts or pecans
  • Optional: ⅓ cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  2. Melt 4 tablespoons of unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool for a minute or two.
  3. In a medium bowl, mash the two very ripe bananas with a fork until mostly smooth. A few small lumps are fine.
  4. To the mashed bananas, add the melted butter, ⅔ cup granulated sugar, one large egg, and 1 teaspoon vanilla extract. Whisk or stir until well combined and smooth.
  5. In a separate small bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt.
  6. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently, just until no streaks of flour remain (about 10 to 12 strokes). Do not overmix.
  7. If using, fold in nuts or chocolate chips with a few gentle strokes.
  8. Pour the batter into the prepared loaf pan and spread evenly. The batter should be thick and slightly shaggy on top.
  9. Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 35 minutes, tent loosely with foil.
  10. Let the loaf cool in the pan on a wire rack for 10 minutes.
  11. Use the parchment handles to lift the loaf out of the pan and transfer to the wire rack. Cool completely before slicing, about 1 hour.

Notes

Use very ripe bananas with plenty of brown spots for best flavor. Do not overmix the batter. Let the loaf cool completely before slicing to avoid a gummy texture. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, replace butter with melted coconut oil and use a flax egg.

Nutrition

Keywords: small-batch banana bread, easy banana bread, one loaf banana bread, banana bread for two, simple banana bread

Find it online: https://evabakery.com/perfect-small-batch-banana-bread-easy-one-loaf-pan-recipe/