Those ripe bananas sitting on your countertop are about to become the best thing you bake all week. This small batch recipe makes one loaf of banana bread you can enjoy for breakfast or a snack.
Recipe Highlights
- This recipe uses up those spotty, overripe bananas before they go to waste.
- It makes just one small loaf, so you won’t end up with more banana bread than you can eat.
- The batter comes together in one bowl.
- It’s ready in about an hour, start to finish.
How to Make It
Follow these step-by-step instructions to make small batch banana bread.
Step 1: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together with a hand mixer or spatula.
Step 2: Add the Wet Ingredients
Add the eggs, salt, and vanilla. Stir until just combined.
Step 3: Mash in the Bananas
Mash the bananas and add to the bowl. Stir until fully incorporated.
Step 4: Add the Dry Ingredients
Add the baking soda, baking powder, and flour. Stir just until combined, scraping the sides of the bowl as needed.
Step 5: Bake
Pour the batter into a greased loaf pan. Bake at 350°F for about 1 hour, until a toothpick inserted in the center comes out clean.
Step 6: Cool
Let the loaf cool in the pan for 5 minutes, then turn it out onto a cooling rack to cool completely before slicing.
Find the measurements and full recipe below in the recipe card!
Frequently Asked Questions (FAQ)
How ripe should the bananas be?
The riper the better. Bananas that are heavily spotted and soft will give you the sweetest, most flavorful loaf.
Can I use frozen bananas?
Yes. Thaw them first and drain off any excess liquid before mashing and adding to the batter.
Why does this recipe use both baking soda and baking powder?
Baking soda needs an acid to activate, which the bananas provide, but too much soda without enough acid can leave a slightly metallic taste. Adding baking powder alongside a smaller amount of soda gives the loaf a cleaner rise and flavor. This is my personal preference on banana bread taste!
How do I know when it’s done?
Insert a toothpick into the center of the loaf. It’s ready when the toothpick comes out clean or with just a few moist crumbs.
How should I store this?
Keep the loaf wrapped in foil or covered with a lid right in the loaf pan. It’ll stay good at room temperature for 5 to 6 days, or up to 7 to 8 days in the fridge.
Can I double this recipe?
Yes, this recipe doubles well if you want a second loaf.
Small Batch Banana Bread
This small batch banana bread makes one loaf using those ripe, spotty bananas on your counter. It comes together in one bowl with no stand mixer needed, and you’ll have a fresh loaf ready in about an hour.
- Prep Time: 15
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
- Category: Breakfast
- Method: Oven
Ingredients
- 2 cups flour
- 1 cup sugar
- 1/2 stick of butter, softened
- 2 eggs, beaten
- 2–3 small bananas, mashed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- In the bowl combine sugar and butter.
- Mix until light and fluffy.
- Add eggs, salt, and vanilla.
- Mix on low speed.
- Add bananas and mix on medium speed until incorporated.
- Add baking powder, soda, and flour.
- Mix well, scraping sides of bowl.
- Pour batter into greased bread pan.
- Bake on 350 degrees for 1 hour.
- Remove from oven.
- Let cool for 5 minutes and then turn out onto a cooling rack to cool completely.
