Craving the perfect banana bread but don't want to make a massive loaf? Get ready to discover the ultimate small batch banana bread recipe that'll satisfy your sweet tooth without overwhelming your kitchen! This magical recipe transforms a single ripe banana into a moist, delectable loaf that's perfect for solo bakers, couples, or anyone looking to enjoy a quick homemade treat without mountains of leftovers. Whether you're a baking novice or a seasoned pro, this small batch banana bread will become your new go-to comfort food that's quick, easy, and absolutely irresistible!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 1 small loaf
Ingredients
- 1 ripe banana
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the oven is hot enough to properly bake the banana bread.
- In a medium mixing bowl, mash the ripe banana with a fork or potato masher until smooth. Make sure there are no large lumps for a consistent texture.
- Add the melted butter to the mashed banana and mix well until fully combined. The butter should be cooled slightly to avoid cooking the banana.
- Stir in the sugar, vanilla extract, baking soda, and salt. Mix until everything is well incorporated. The sugar will help sweeten the bread, while the baking soda acts as a leavening agent.
- Gradually add the all-purpose flour to the mixture. Stir gently until just combined. Be careful not to overmix; it's okay if there are a few small lumps in the batter.
- Prepare a small loaf pan (approximately
- 5 x 3 inches) by greasing it lightly with butter or non-stick cooking spray to prevent the bread from sticking.
- Pour the banana bread batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to prevent overbaking.
- Once baked, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. This makes it easier to remove without breaking.
- After cooling, carefully turn the loaf out onto a wire rack to cool completely. This will help maintain the texture of the bread.
- Slice and enjoy your small batch banana bread warm or at room temperature. It can be served plain or with butter, and it also makes a great addition to breakfast or a snack!
Tips
- Choose the Right Banana: Always use overripe bananas with brown spots for maximum sweetness and flavor. The riper the banana, the more natural sugar and moisture you'll have in your bread.
- Room Temperature Ingredients: Allow your ingredients to come to room temperature before mixing. This helps create a more uniform batter and ensures even baking.
- Don't Overmix: Stir the flour just until combined. Overmixing can lead to tough, dense bread. A few small lumps are perfectly okay!
- Check for Doneness: Use the toothpick test - insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, your bread is ready.
- Cooling is Crucial: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. This prevents the bottom from becoming soggy and helps maintain the perfect texture.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container. It will stay fresh at room temperature for 2-3 days or in the refrigerator for up to a week.
- Customization Option: Feel free to add mix-ins like chocolate chips, nuts, or a sprinkle of cinnamon to make this recipe your own!
Nutrition Facts
Calories: 270kcal
Carbohydrates: 35g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
