I turned one sad banana into Banana Bread So Easy It’s Bananas and the loaf came out shockingly moist, tender, and basically indistinguishable from a full-banana recipe.
I’m obsessed with stupidly simple banana bread. I love that One Banana Banana Bread idea because I hate wasting fruit and I’ll take any excuse to flex a 1 very ripe banana, about 100 to 120 g peeled and mashed (usually one large banana).
And yes, this feels like a tiny kitchen miracle. I don’t care about labels, trends, or internet rankings.
I want fluffy crumb, sticky edges, and a hit of butter or chocolate chips if I’m feeling extra. Banana Bread So Easy It’s Bananas?
Totally. Finger-licking, not fussy, pure banana joy right now.
I mean, seriously. No joke.
Ingredients
- Basically the moisture and banana punch, sweet and soft.
- Gives structure and that tender, sliceable crumb.
- Pure sweetness and helps form a lightly crisp top.
- Plus molasses notes and chewy, caramel-like depth.
- Binds ingredients and adds lift so it isn’t crumbly.
- Fat for tenderness; butter adds richness, oil keeps moist.
- Adds softness; buttermilk brings a gentle tang.
- Quick lift reacting with banana acidity for rise.
- Steady lift so it’s not overly dense.
- Makes flavors pop and cuts cloying sweetness.
- Basically warm aroma that makes it smell comforting.
- Nuts give crunch, chips give melty chocolate pockets.
Ingredient Quantities
- 1 very ripe banana, about 100 to 120 g peeled and mashed (usually one large banana)
- 1 cup (125 g) all purpose flour
- 1/3 cup (70 g) granulated sugar
- 2 tbsp (25 g) packed brown sugar
- 1 large egg, room temperature
- 1/4 cup (56 g) unsalted butter, melted and cooled or 3 tbsp neutral oil
- 2 tbsp (30 ml) milk or buttermilk
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 tsp vanilla extract
- Optional: 1/4 cup (30 g) chopped walnuts or chocolate chips
How to Make this
1. Preheat oven to 350°F (175°C). Grease and flour a 8×4 inch loaf pan or line it with parchment, and set aside.
2. In a medium bowl mash 1 very ripe banana with a fork until mostly smooth but leave a few small lumps, then stir in 1/4 cup melted cooled butter (or 3 tbsp neutral oil), 2 tbsp milk or buttermilk, 1 large room temp egg and 1/2 tsp vanilla until combined.
3. In a separate bowl whisk together 1 cup all purpose flour, 1/3 cup granulated sugar, 2 tbsp packed brown sugar, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/4 tsp fine salt so the leaveners are evenly distributed.
4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; batter should be thick but pourable. Do not overmix or your bread will be tough.
5. Fold in optional 1/4 cup chopped walnuts or chocolate chips now if using. Push a few extra chips or nuts on top for a prettier loaf.
6. Spoon the batter into the prepared pan and smooth the top. If you want a shiny crackly top, sprinkle a little extra granulated sugar on the surface.
7. Bake in the center of the oven for 45 to 55 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, not raw batter. Ovens vary, so start checking at 40 minutes.
8. Let the loaf cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and remove the bread to the rack to cool completely or at least 30 minutes before slicing, otherwise it will be gummy.
9. Store leftover slices wrapped at room temp for 2 days or refrigerate up to 4 days. You can also freeze sliced pieces up to 2 months.
10. Quick tips: use a very ripe banana for best flavor, weigh if you can for accuracy, room temp egg blends better, and if your banana is smaller add an extra tablespoon of milk so the texture stays right.
Equipment Needed
1. 8×4 inch loaf pan (greased and floured or lined with parchment)
2. Medium mixing bowl and a separate large mixing bowl
3. Fork for mashing the banana
4. Whisk for dry ingredients
5. Rubber spatula for folding batter
6. Measuring cups and spoons (including a kitchen scale if you have one)
7. Small saucepan or microwave-safe bowl for melting butter
8. Wire cooling rack
9. Toothpick or cake tester to check doneness
10. Serrated knife to slice the cooled loaf
FAQ
Banana Bread… With One Banana? Recipe Substitutions and Variations
- Banana: If you dont have a very ripe banana use 3/4 cup (about 175 g) applesauce or 1/2 cup mashed canned pumpkin to keep moisture and sweetness; reduce added milk by 1 tbsp if batter looks loose.
- All purpose flour: Swap for equal parts whole wheat pastry flour for a nuttier, denser loaf, or use 1 cup (120 g) gluten free 1:1 baking flour if you need GF, but expect a slightly crumblier crumb.
- Sugars: Replace the 1/3 cup granulated + 2 tbsp brown with 1/3 cup coconut sugar or 1/3 cup maple syrup (if using syrup, cut milk by 1 tbsp and watch baking time; batter browns faster).
- Butter or oil: Use 1/4 cup Greek yogurt or applesauce in place of the 1/4 cup butter for a lighter loaf, or swap melted butter for equal neutral oil if you want a more tender, moister crumb.
Pro Tips
1. Use a very ripe banana, the browner the better, but if yours is tiny add an extra tablespoon of milk so the loaf doesn’t turn out dry or dense.
2. Melt the butter, let it cool a bit then mix into the banana mixture; if the butter is too hot it’ll cook the egg a little and make the batter weird, so be patient.
3. Fold the wet into the dry only until you don’t see streaks, don’t overmix or you’ll get a tough loaf. It’s okay if there are a few floury bits left, they’ll disappear while baking.
4. Start checking for doneness at 40 minutes, and if the top browns too fast tent loosely with foil for the last 10 to 15 minutes so the center can finish without burning the crust.
Banana Bread… With One Banana? Recipe
I turned one sad banana into Banana Bread So Easy It's Bananas and the loaf came out shockingly moist, tender, and basically indistinguishable from a full-banana recipe.
8
servings
178
kcal
Equipment: 1. 8×4 inch loaf pan (greased and floured or lined with parchment)
2. Medium mixing bowl and a separate large mixing bowl
3. Fork for mashing the banana
4. Whisk for dry ingredients
5. Rubber spatula for folding batter
6. Measuring cups and spoons (including a kitchen scale if you have one)
7. Small saucepan or microwave-safe bowl for melting butter
8. Wire cooling rack
9. Toothpick or cake tester to check doneness
10. Serrated knife to slice the cooled loaf
Ingredients
-
1 very ripe banana, about 100 to 120 g peeled and mashed (usually one large banana)
-
1 cup (125 g) all purpose flour
-
1/3 cup (70 g) granulated sugar
-
2 tbsp (25 g) packed brown sugar
-
1 large egg, room temperature
-
1/4 cup (56 g) unsalted butter, melted and cooled or 3 tbsp neutral oil
-
2 tbsp (30 ml) milk or buttermilk
-
1/2 tsp baking soda
-
1/2 tsp baking powder
-
1/4 tsp fine salt
-
1/2 tsp vanilla extract
-
Optional: 1/4 cup (30 g) chopped walnuts or chocolate chips
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 8×4 inch loaf pan or line it with parchment, and set aside.
- In a medium bowl mash 1 very ripe banana with a fork until mostly smooth but leave a few small lumps, then stir in 1/4 cup melted cooled butter (or 3 tbsp neutral oil), 2 tbsp milk or buttermilk, 1 large room temp egg and 1/2 tsp vanilla until combined.
- In a separate bowl whisk together 1 cup all purpose flour, 1/3 cup granulated sugar, 2 tbsp packed brown sugar, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/4 tsp fine salt so the leaveners are evenly distributed.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; batter should be thick but pourable. Do not overmix or your bread will be tough.
- Fold in optional 1/4 cup chopped walnuts or chocolate chips now if using. Push a few extra chips or nuts on top for a prettier loaf.
- Spoon the batter into the prepared pan and smooth the top. If you want a shiny crackly top, sprinkle a little extra granulated sugar on the surface.
- Bake in the center of the oven for 45 to 55 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs, not raw batter. Ovens vary, so start checking at 40 minutes.
- Let the loaf cool in the pan on a wire rack for 10 minutes, then run a knife around the edges and remove the bread to the rack to cool completely or at least 30 minutes before slicing, otherwise it will be gummy.
- Store leftover slices wrapped at room temp for 2 days or refrigerate up to 4 days. You can also freeze sliced pieces up to 2 months.
- Quick tips: use a very ripe banana for best flavor, weigh if you can for accuracy, room temp egg blends better, and if your banana is smaller add an extra tablespoon of milk so the texture stays right.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 56g
- Total number of serves: 8
- Calories: 178kcal
- Fat: 6.6g
- Saturated Fat: 3.8g
- Trans Fat: 0.1g
- Polyunsaturated: 0.2g
- Monounsaturated: 2.2g
- Cholesterol: 38mg
- Sodium: 238mg
- Potassium: 72mg
- Carbohydrates: 27.2g
- Fiber: 0.8g
- Sugar: 13.9g
- Protein: 2.5g
- Vitamin A: 210IU
- Vitamin C: 1.1mg
- Calcium: 10mg
- Iron: 0.7mg
