Small Banana Bread Recipe
I love making this small banana bread recipe when I’m craving something sweet but don’t need a huge loaf. It’s perfect for one or two people and bakes up fast with minimal ingredients. Whether you call it a banana bread recipe small batch or a single-loaf wonder, it’s just the right amount for enjoying fresh—without feeling like you need to feed a crowd!
Sometimes, I even double it for a banana bread recipe 2 loaves approach when I know family is coming over. In a pinch, you can create a double batch banana bread recipe by simply doubling all the ingredients and baking two mini loaves side by side. And if you’re stuck without the right pan, don’t stress—this banana bread recipe no loaf pan method works fine in a small cake pan or muffin tin as well. Talk about adaptability!
Servings
1 small loaf (about 4 to 6 slices)
Prep Time
10 min
Cook Time
40-45 min
Serves
4–6 people
Equipment
- Small loaf pan (about 8x4 inches)
- Mixing bowl
- Fork or potato masher (for bananas)
- Whisk or wooden spoon (for mixing)
- Oven, preheated to 350°F (175°C)
Ingredients
- 2 ripe bananas, mashed (around 1 cup)
- 1/3 cup sugar (use brown sugar or white sugar, or a mix)
- 1/4 cup melted butter (or oil for dairy-free)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: handful of chocolate chips or chopped nuts
Step-by-Step Method
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a small loaf pan or line it with parchment paper.
Step 2: Mash Bananas
In your mixing bowl, mash the bananas with a fork until mostly smooth.
Step 3: Combine Wet Ingredients
Stir in the sugar, melted butter (or oil), egg, and vanilla extract. Mix until everything is well blended.
Step 4: Add Dry Ingredients
Sprinkle the flour, baking soda, baking powder, and salt over the wet mixture. Stir gently until just combined (avoid overmixing).
Step 5: Optional Extras
Fold in any chocolate chips or chopped nuts for added flavor.
Step 6: Fill Pan
Pour the batter into the prepared pan. Smooth out the top with a spoon.
Step 7: Bake
Place the pan in the oven and bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool & Enjoy
Let the loaf cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Tips & Variations
- Doubling Up: If you need more, just double this banana bread recipe small to create a bigger batch or two small loaves at once.
- No Loaf Pan? Pour batter into a muffin tin and reduce bake time to around 15–20 minutes, or use a small cake pan if you want a round loaf.
- Flavor Twists: Stir in cinnamon, nutmeg, or a swirl of peanut butter for extra excitement.
- Sweetness Level: Adjust sugar to taste or swap for honey or maple syrup if you’re feeling adventurous.
Nutrition
Approx. 200 calories per slice (if cutting 6 slices), including 8g fat, 30g carbs, and 3g protein. Actual values may vary based on chosen ingredients.
Diet & Allergen Info
- Gluten-Free: Substitute a 1:1 gluten-free flour blend.
- Dairy-Free: Use oil instead of butter.
- Nuts: Nut-free as written, unless you add chopped nuts.
Storage Suggestions
- Room Temperature: Wrap the loaf in plastic wrap or keep in an airtight container for up to 3 days.
- Refrigerate: Store tightly wrapped for up to a week. Warm slices in the microwave before enjoying.
- Freeze: Slice and freeze for up to 2 months. Thaw overnight or microwave individual slices.
FAQ
Can I make two loaves at once?
Absolutely! For a banana bread recipe 2 loaves scenario, double all ingredients and split evenly into two pans. Baking time remains similar—just check with a toothpick.
How do I make a double batch banana bread recipe if I only have a small pan?
Simply bake one loaf first, let it cool, and then reuse the pan for the second loaf—or use two small pans at once if you have them. It’s flexible!
