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small batch banana bread - featured image

Perfect Small Batch Banana Bread Baked for Two

  • Author: Sarah Wasserman
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This small batch banana bread is perfectly sized for two people, with a golden crust and tender, moist crumb. Made with simple pantry ingredients, it’s ready in under an hour and delivers all the comfort of classic banana bread without the leftovers.

Ingredients

Scale
  • 1 large ripe banana (about 1/2 cup mashed)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup mix-ins (optional, such as 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. Line a small loaf pan (about 5.5 x 3 inches) with a strip of parchment paper, leaving some overhang on the long sides. Grease any exposed sides with a little butter.
  2. Mash the banana: Peel the very ripe banana and place it in a medium mixing bowl. Use a fork to mash it until mostly smooth with a few small lumps remaining. You should have about 1/2 cup of mashed banana.
  3. Melt the butter: In a small microwave-safe bowl, melt the butter in 20-second bursts until just melted. Let it cool for a couple of minutes.
  4. Mix the wet ingredients: Add the melted butter, sugar, egg, and vanilla extract to the mashed banana. Whisk together until well combined and smooth, about 30 seconds.
  5. Combine the dry ingredients: In a separate small bowl, whisk together the flour, baking soda, and salt.
  6. Fold it together: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined and no streaks of flour remain. Do not overmix.
  7. Add mix-ins (if using): Gently fold in chocolate chips, nuts, or other mix-ins.
  8. Transfer to the pan: Scrape the batter into the prepared loaf pan and spread it evenly. The batter will be thick.
  9. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Start checking for doneness at 30 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Cool: Let the bread cool in the pan on a wire rack for 10 minutes. Then use the parchment paper overhang to lift the loaf out and transfer it to the rack to cool completely before slicing (at least 20 minutes).

Notes

Use very ripe bananas with brown spots for best sweetness and moisture. Do not overmix the batter to avoid tough bread. Let the bread cool completely before slicing for clean slices. Store at room temperature for up to 3 days; do not refrigerate. Freezes well for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/4 of loaf
  • Calories: 245
  • Sugar: 16
  • Sodium: 260
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 4

Keywords: small batch banana bread, banana bread for two, easy banana bread, moist banana bread, small loaf banana bread

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Find it online: https://flavorfullrecipes.com/perfect-small-batch-banana-bread-baked-for-two/