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Cozy Small-Batch Banana Bread for Two (Easy Recipe)

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This small-batch banana bread is perfectly sized for two people, yielding four moist and tender slices. Made with simple ingredients and one very ripe banana, it’s a quick and easy treat that solves the problem of wasting half a loaf.

Ingredients

Scale
  • 1 very ripe medium banana (about 120g with peel, 100g peeled and mashed)
  • 3 tablespoons unsalted butter (42g), melted
  • 1/4 cup granulated sugar (50g)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (60g)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chocolate chips (45g) (optional)
  • 1/4 cup chopped walnuts or pecans (30g) (optional)
  • 1 tablespoon brown sugar for sprinkling on top (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your small loaf pan with a strip of parchment paper, leaving overhang on the two long sides. Lightly grease the exposed ends with butter or non-stick spray.
  2. Mash the banana. In a medium bowl, mash the banana with a fork until it’s mostly smooth with a few small lumps. Measure out 1/3 cup (80g) of mashed banana.
  3. Melt the butter. In a small microwave-safe bowl, melt the butter in 20-second increments until just melted. Let it cool for a minute.
  4. Mix the wet ingredients. Add the melted butter, granulated sugar, egg yolk, and vanilla extract to the mashed banana. Whisk until everything is well combined and smooth.
  5. Combine the dry ingredients. In a separate small bowl, whisk together the flour, baking soda, and salt. If you’re adding chocolate chips or nuts, toss them with a tablespoon of the flour mixture to prevent them from sinking.
  6. Fold the dry into the wet. Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently—just until you no longer see streaks of flour. Do not overmix.
  7. Pour into the pan. Scrape the batter into your prepared loaf pan. Spread it evenly with the spatula. If you’re adding a sprinkle of brown sugar on top, now’s the time.
  8. Bake. Place the pan in the preheated oven and bake for 28-32 minutes. Start checking at 28 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently pressed.
  9. Cool in the pan. Let the loaf cool in the pan for 10 minutes. Then use the parchment paper overhang to lift it out onto a cooling rack. Let it cool completely before slicing—about 30 minutes.

Notes

Use a very ripe banana with brown spots for best flavor. Do not overmix the batter. Let the loaf cool completely before slicing to prevent crumbling. For a vegan version, replace butter with melted coconut oil and egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

Nutrition

Keywords: small-batch banana bread, banana bread for two, mini banana bread, easy banana bread, moist banana bread

Find it online: https://spoonluma.com/cozy-small-batch-banana-bread-for-two-easy-recipe/