Small Batch Banana Bread
Equipment
- 1 medium mixing bowl
- 1 Small mixing bowl
- 1 fork (for mashing)
- 1 whisk or spoon (for mixing)
- 1 8x4-inch loaf pan (or similarly small pan)
- 1 Rubber spatula
- 1 Cooling rack
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 1 large ripe banana about 120 g; mashed
- 60 gram unsalted butter melted and slightly cooled
- 70 gram granulated sugar
- 25 gram light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 95 gram all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground cinnamon optional
- 30 gram chopped walnuts or pecans optional
- 30 gram chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line an 8x4-inch loaf pan with parchment paper.
- In a medium mixing bowl, mash the ripe banana with a fork until mostly smooth.
- Add the melted butter, granulated sugar, brown sugar, egg, and vanilla extract to the banana and whisk until well combined.
- In a small mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gently fold the dry ingredients into the wet ingredients just until no dry flour remains, being careful not to overmix.
- Fold in the nuts and chocolate chips, if using, until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula.
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Place the pan on a cooling rack and let the banana bread cool in the pan for 10–15 minutes.
- Lift the loaf out of the pan (using the parchment, if lined), transfer to the cooling rack, and let cool slightly before slicing and serving.
Notes
For best flavor, use very ripe bananas with lots of brown spots, as they add natural sweetness and moisture to the loaf; avoid overmixing once the flour is added, which can make the bread dense instead of tender. If your oven tends to brown quickly, tent the bread loosely with foil during the last 5–10 minutes of baking. Letting the bread cool at least 15 minutes helps it set so slices hold together better. You can customize the recipe by swapping nuts for seeds, omitting chocolate chips, or adding a pinch of nutmeg, and leftovers keep well tightly wrapped at room temperature for up to two days or can be frozen in slices for quick future treats.
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