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Perfect Small-Batch Banana Bread: Easy & Moist Recipe

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A perfectly sized banana bread that uses just one or two bananas and fits a standard 8×4-inch loaf pan. It’s incredibly moist, simple to make, and freezes beautifully.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ⅓ cup melted unsalted butter (75g)
  • 2 tablespoons plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium or 1 very large)
  • ½ cup mix-ins of choice (optional, e.g., chopped walnuts, chocolate chips)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Grease your 8×4-inch loaf pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on the two long sides.
  2. Mash your bananas in a medium bowl with a fork until mostly smooth. You want exactly 1 cup of mashed banana.
  3. Melt ⅓ cup of butter in a small saucepan or microwave-safe bowl. Let it cool for a couple of minutes.
  4. In a large bowl, whisk together the flour, baking soda, and salt.
  5. In the bowl with your mashed bananas, add the melted butter, sugar, egg, yogurt, and vanilla extract. Whisk until smooth and well combined.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. If using mix-ins, gently fold them in at the very end.
  8. Pour the batter into the prepared loaf pan and spread into an even layer.
  9. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
  10. Let the loaf cool in the pan on a wire rack for 15 minutes. Then use the parchment paper overhang to lift it out and transfer to the rack to cool completely.

Notes

For best results, use very ripe (spotty) bananas. Do not overmix the batter. Let the loaf cool completely before slicing to prevent crumbling. The bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: small-batch banana bread, easy banana bread, moist banana bread, single loaf banana bread, banana bread for one

Find it online: https://shimmersnack.com/perfect-small-batch-banana-bread-easy-and-moist-recipe/