When it comes to baking, sometimes you don’t have a lot of ingredients or time to spare. That’s where this banana bread recipe for 1 banana comes in handy. With just one ripe banana, you can create a delicious bread that’s perfect for breakfast, snack time, or dessert. Plus, it’s a great way to use up that one banana that’s been sitting on your counter, getting riper by the day. So, let’s get baking!
- 1 ripe banana
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 egg
- 2 tbsp vegetable oil
- 1/4 tsp vanilla extract
- Preheat your oven to 350°F (180°C) and grease a small loaf pan.
- In a medium-sized bowl, mash the banana until smooth.
- Add the flour, sugar, baking powder, cinnamon, and salt to the bowl and mix until well combined.
- In a separate bowl, whisk together the egg, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the banana mixture and stir until just combined.
- Pour the batter into the prepared loaf pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve!
Calories: 425 | Fat: 17g | Carbohydrates: 64g | Fiber: 2g | Protein: 6g
- Small loaf pan
- Medium-sized mixing bowl
- Whisk or fork
- Wire rack
Enjoy a slice of banana bread on its own or with a dollop of whipped cream or a drizzle of honey. You could also try toasting it and spreading some butter on top for a delicious breakfast treat.
Feel free to add some chopped nuts or chocolate chips to the batter for some extra crunch and flavor. You could also try using different spices, like nutmeg or ginger, to give the bread a different twist.
If you don’t have vegetable oil, you could use melted butter or coconut oil instead. You could also substitute the all-purpose flour for whole wheat flour or a gluten-free flour blend if you have dietary restrictions.
Store leftover banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
- Make sure your banana is ripe enough to mash easily. The riper the banana, the sweeter the bread will be.
- Don’t overmix the batter or your bread may turn out tough.
- Let the bread cool completely before slicing to prevent it from falling apart.
This recipe can easily be doubled or tripled if you have more bananas to use up!
Frequently Asked Questions:
Can I use a different type of fruit? You could try using applesauce or pumpkin puree instead of the banana, but the bread will have a different flavor and texture.
Can I make this recipe vegan? Yes! Simply replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a non-dairy milk instead of cow’s milk.
Can I use a different type of pan? Yes, you could use a muffin tin or mini loaf pans instead of a small loaf pan. Just adjust the baking time accordingly.
This banana bread recipe for 1 banana is a great way to use up that one lonely banana on your counter and create a tasty treat at the same time. It’s simple, quick, and delicious, making it a go-to recipe for busy days or when you’re craving something sweet. So, don’t let that one banana go to waste – give this recipe a try and enjoy!