Small Batch Banana Bread
A compact banana loaf that uses just two ripe bananas and one egg.
Equipment
- 8 by 4 loaf pan
- Large mixing bowl
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 2 ripe bananas mashed until smooth
- 1 large egg
- ⅓ cup unsalted butter melted
- ½ cup sugar brown, white, or mixed
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease an 8 by 4 loaf pan.
- Mix. Mash the bananas, stir in the butter, then whisk in the egg, sugar, and vanilla.
- Add the flour. Stir in the flour, baking soda, and salt until just combined.
- Bake. Pour the batter into the pan and bake for 45 minutes, until a toothpick comes out clean.
- Cool. Rest in the pan for a few minutes before slicing.
Notes
Substitutions: Oil can replace the butter, and whole wheat flour can replace the all purpose flour.
Tips: Stop mixing once the flour disappears and cool the loaf briefly before slicing.
Storage: Keep for 3 days at room temperature or freeze for 2 to 3 months. Nutrition does not include the optional chocolate chips, nuts, or peanut butter.