I had a hard time choosing a name for this — One-Banana Banana Bread? How about Custard Cup Banana Bread? Small Batch Banana Bread? In the end I just went with the most descriptive, but it’s the perfect recipe when you need to say goodbye to a seriously ripe banana that deserves new life as bread.
This is a no-egg vegan recipe which you can bake in custard cups, ramekins, a mini loaf pan or muffin cups. I’ve tried them all at this point, and my favorite way to bake it is in a mini loaf pan like the ceramic ones they see around the holidays. More on that later.
Small Batch
This is an easy, quick way to use an overripe banana. And for my friends out there who love experimenting, it’s a good “test batch” size. I use the recipe for testing different flours, sugar alternatives, flavorings etc. I’ve made it low carb by using Fiber Gourmet and sugar subs, gluten-free using Cup4Cup, and vegan, which is easy since it’s a no-egg recipe.
Mini Loaf Pan Banana Bread Mix Gifts
But as mentioned, the little ceramic loaf pans work well. My new favorite thing to do is mix the dry ingredients, attach a label with directions on making one small loaf and keeping handy so I can throw together a quick loaf. These might also be cute gifts if you know people who like to bake, but most people probably want a baked loaf.
I hope you give this one a try.
Recipe
Banana Bread with One Banana
Banana Bread made with one banana and baked in ramekins, muffin tins, custard cups or mini loaf pans.
Ingredients
- 1 tablespoon milk, dairy or vegan
- ½ teaspoon apple cider vinegar or lemon juice
- ⅔ cup all-purpose flour (85 grams)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt plus a little pinch
- 1 pinch cinnamon
- 2 ½ tablespoons brown sugar, firmly packed (33 grams)
- 2 tablespoons sugar (24 grams)
- 2 tablespoons oil of choice (neutral, coconut oil, olive oil)
- 1 large very ripe banana, peeled and mashed (100 grams)
- ½ teaspoon vanilla (optional)
- 1-2 tablespoons chopped nuts optional
Instructions
-
Preheat oven to 350 F. Grease three ramekins or one small (3×5 ish) loaf pan.
-
Combine milk and vinegar and set aside for two minutes. If you have buttermilk, you can use that instead of the milk and vinegar combo.
-
In a mixing bowl, evenly mix together flour, baking soda, salt and cinnamon (if using), then add both sugars and stir until blended.
-
Add the oil directly to the dry ingredients and stir to coat particles with oil, then add the banana and milk (and vanilla, if using) and stir just until everything is well mixed.
-
Add some nuts if desired and scrape batter (it will be thick) into your choice of pan.
-
Bake for 27 to 30 minutes. Baking time will vary slightly based on the pan you’ve selected. Allow the muffins or bread to cool slightly, then remove from the cups or pan. Let cool completely. This bread only gets better as it cools.
