One Banana Bread Recipe for a Perfectly Moist Loaf

We’ve all been there before. You go to the grocery store and buy a bunch of bananas, planning to eat them throughout the week. But by the time Wednesday rolls around, I have only two left – and one of those is brown. What do you do with that one lonely banana? You make one banana bread, that’s what! This easy banana bread recipe is my favorite for those times when you have a banana bread craving but only one sad, overripe banana on the counter to work with. It’s a quick bread, it’s a one-bowl banana bread recipe, and best of all – it’s absolutely delicious. Consider this your new favorite banana bread recipe for single-serve dessert emergencies!

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Main Ingredients Needed for One Banana Banana Bread

Can we talk about how short this ingredient list is?! This is truly a small-batch recipe made from pantry staples you already have. No special trip to the store needed (well, besides that single banana sitting on your counter with its brown spots). Here’s what you’ll need, and the full recipe with exact measuring cup amounts is down in the recipe card below:

a banana (the riper, the better!)
butter (melted butter, or try brown butter for a deeper flavor)
oil
sugar (white sugar, though brown sugar works beautifully too)
milk
baking soda
chocolate chips

How to Make This Easy Banana Bread Recipe

Grab a large bowl (or a medium bowl, since this is such a small batch!) and let’s get baking. In a nutshell, this is how it goes, and don’t worry – I promise it’s a foolproof, easy recipe even if this is your first recipe ever attempting banana bread:

Mash the banana and mix it with the sugar until combined – this is your wet ingredients base.
Mix in the melted butter and oil.
Whisk in the egg (or just the egg yolk if you want an extra-rich, soft crumb), milk, vanilla extract, baking soda, and salt.
Mix in the dry ingredients (flour) and chocolate chips, scraping the sides of the bowl with a wooden spoon so everything gets incorporated.
Bake at 350ºF for 45 minutes, or until the bake time is up and a toothpick comes out clean.

This recipe is designed for a mini loaf pan, which makes it the perfect single-serve banana bread recipe. But if you want to make a full loaf instead, simply double the recipe and use a standard loaf pan, adjusting the baking time accordingly. I’ve even baked single serving portions in my air fryers and toaster oven when I didn’t want to heat up the whole kitchen – both work great in a pinch!

Tips & Troubleshooting for Banana Bread

First, use very ripe bananas.

Anytime you make banana bread, the bananas should be overly ripe and soft with lots of brown spots (or completely brown). This will make them much easier to mash into mashed bananas, and it will produce a significantly better flavor, delicious banana flavor really, and texture. Underripe bananas just won’t cut it here – they’re not sweet enough and they’re way too firm. In addition, overripe bananas are naturally super sweet, which means this best banana bread needs way less added sugar than you’d think!

And if you need to quickly ripen your bananas in a pinch, try my secret for speedy ripened bananas!

Don’t Overmix the Banana Bread.

Before you add the flour to the batter, you can whisk away! But once the dry ingredients are in, it’s very important to only mix the batter with a spoon or a spatula, or on low to medium speed if you’re using a mixer. You should only mix it just until the batter is formed. Which means, the batter doesn’t need to be perfectly smooth! In fact, it won’t. The batter should be lumpy and moist with no visible streaks of flour, and that’s exactly what gives you that tender crumb and keeps the bread tender.

If you overmix the batter, then the bread will be tough and rubbery – not what we want from our moist banana bread!

And use the correct amount of bananas.

It’s easy to rationalize increasing the amount of brown bananas you add to the recipe, but don’t do it! Too much liquid from extra mashed banana will make the bread dense and soggy. This classic banana bread recipe is a one-banana banana bread recipe for a reason – trust the ratio!

Finally, Do the Toothpick Test

The bread may look brown on top, with edges pulling away from the sides, and it may feel firm when you gently press on the top. But unless you stick a toothpick into the center of the loaf, you can’t know if it’s truly baked all the way through. I can’t tell you how many times I’ve pulled a loaf out feeling absolutely positive it was done, but it ended up sinking in the middle just a few minutes later. Next time you bake, save yourself the heartbreak and just do the toothpick test – it really is the best way to get best results every single time.

So be sure to stick a toothpick or a skewer into the center of the bread. And if you see any batter on it, then your bread is not done. If you’re concerned about the bread burning on top, cover it up with aluminum foil until it passes the toothpick test. Also, keep an eye on whether your banana bread rise looks right in the middle – a nice dome means you’re on track for a great recipe.

*I prefer to use a metal mini loaf pan when baking banana bread because it cooks more evenly. However, if you don’t have one, you can use a glass or ceramic loaf pan – just keep an eye on it so that it doesn’t overbake.

More Ways to Satisfy a Banana Bread Craving

Once you’ve mastered this classic banana bread recipe, it’s so fun to start playing around! Swap the chocolate chips for a handful of walnuts to make banana nut bread, or go all-in on chocolate and stir cocoa powder into the batter for a chocolate version that tastes like dessert for breakfast (no judgment here). You can also turn this into banana bread muffins or banana muffins for easy grab-and-go breakfasts – just adjust the baking time down since they’re smaller. Feeling fancy? Top cooled slices with cream cheese frosting, just like my banana bread with cream cheese frosting recipe. And if you’re craving something totally different but still banana-forward, don’t miss my chocolate chip banana bread or this dreamy strawberry banana bread – be still my heart, you guys.

I also love swapping in whole wheat flour for half of the all purpose flour for a heartier, nuttier loaf, or using sour cream in place of the milk for an even more moist banana bread with incredible tang. Small batch recipes like this one are honestly my best friend on weeks when my banana bread craving hits hard but I don’t need a full loaf hanging around tempting me all week. This really might be the best recipe for portion control that still feels like a perfect treat!

Banana Bread FAQs:

Can I freeze Banana Bread?

You should store banana bread in an airtight container at room temperature. It will last for up to four days. Also, banana bread freezes really well! Just wrap it in plastic wrap or aluminum foil and put it in a freezer bag. It will last for up to two months. You can also put it in the fridge first.

Can I make Banana Bread without sugar?

Banana bread doesn’t have to be sweet! If you want, you can replace the cup of sugar with an equal amount of honey or maple syrup. Or, if you’re looking for something a little less sweet, you can try using only half a cup of sugar.

What do I do if my banana bread is brown on the outside but not cooked through in the middle?

If your banana bread is brown on the outside but not cooked through in the middle, it’s likely because your oven runs hot. You can try baking it for a little bit longer, or you can tent it with aluminum foil so that the top doesn’t get too brown.

What’s the difference between Banana Bread and Banana Cake?

Banana bread is a quickbread, which means that it doesn’t contain any leavening agents like baking powder or soda. This makes it denser than banana cake, which contains baking powder and often eggs as well. Additionally, you usually bake banana bread in a loaf pan, while your would bake a banana cake in a round or square cake pan.

Can I use Oil instead of Butter in Banana Bread?

Yes! You can use any kind of oil – vegetable oil, olive oil, or even melted coconut oil. Just make sure that the total amount of oil doesn’t exceed one cup.

Can I add nuts or chocolate chips to Banana Bread?

Yes! You can add any type of nut or chocolate chip to your banana bread. Just make sure that you don’t add too much, or your bread will be dense and heavy. Try adding about ½ cup of nuts or chocolate chips.

This ONE Banana Bread recipe is perfect for those times you’re stuck with that one, lonely, overripe banana on the counter that (let’s be real) no one is going to eat. Ever. With just a few simple ingredients, you can have delicious and moist banana bread in no time! Plus, it’s so versatile – you can add in your favorite nuts or chocolate chips, or even switch up the type of sugar you use. So go ahead and give this easy banana bread recipe a try, leave a star rating down in the recipe card, and let me know how it goes – you won’t be disappointed! And once that whole kitchen smell of warm banana bread hits you, you’ll understand exactly why this is my favorite banana bread recipe of all time.

Happy baking! 🙂

Love Banana Bread? Me too!

Here are a few of my favorite banana bread recipes.

Chocolate Chip Banana Bread

Whole Grain Banana Bread

Banana Bread