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Perfect Small-Batch Banana Bread: Best One-Loaf Recipe

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This one-bowl, no-mixer banana bread recipe makes exactly one perfect loaf with a tender crumb and crackly dome. It’s the ideal way to use up ripe bananas without a big production.

Ingredients

Scale
  • 1/3 cup (75g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed (about 1 cup / 240g)
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper or grease and flour it.
  2. Melt 1/3 cup unsalted butter in a microwave-safe bowl in 20-second bursts. Let cool for 2-3 minutes until warm but not hot.
  3. Add 1/2 cup granulated sugar to the melted butter and stir with a wooden spoon until combined. Add 1 large room-temperature egg and 1 teaspoon vanilla extract; stir until smooth and slightly lighter in color, about 30 seconds.
  4. Mash 2 ripe bananas with a fork until mostly smooth with a few lumps. Add to the wet mixture and stir until combined (batter may look curdled).
  5. In a small bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  6. Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  7. If using, fold in 1/2 cup nuts or chocolate chips with 2-3 turns of the spatula.
  8. Pour batter into prepared loaf pan and spread evenly. Create a slight depression down the center to help the bread dome evenly.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil at 45 minutes.
  10. Cool in the pan on a wire rack for 15 minutes, then lift out using parchment overhang and cool completely on the rack (at least 30 minutes before slicing).

Notes

For a bakery-style crack, let the batter sit in the pan for 10 minutes before baking. Room temperature ingredients are important—cold egg can seize the butter. Check baking soda freshness by dropping 1/4 teaspoon into vinegar; it should fizz vigorously. Weigh flour for best results (1 cup = 125g). Let bread cool completely before slicing to avoid gummy texture.

Nutrition

Keywords: banana bread, small-batch banana bread, one-loaf banana bread, easy banana bread, no-mixer banana bread, one-bowl banana bread

Find it online: https://cooksybite.com/perfect-small-batch-banana-bread-best-one-loaf-recipe/