One-Banana Banana Bread

This quick one-banana banana bread was born from those moments when a single overripe banana stares you down from the fruit bowl and you are not about to waste it. The result is a moist and sweet loaf with a cinnamon sugar crust that makes every slice feel like a treat. Perfect for breakfast or a cozy dessert with coffee

Every time I make this banana bread my kitchen smells like a bakery. It is my go-to choice for a quick homemade treat or for when unexpected guests drop by

Ingredients

• Granulated sugar: provides sweetness and helps the top crisp up aim for fine white sugar for the best texture
• All-purpose flour: offers the right crumb choose a fresh bag for best rise
• Ground nutmeg: adds a subtle warm note try freshly grated if possible for more fragrance
• Baking powder and baking soda: together make this bread airy and tender check they are fresh for a good rise
• Salt: balances and sharpens the flavors use fine sea salt or table salt
• One overripe banana: is the heart of this loaf look for skin that is spotted and brown for maximum sweetness and moistness
• One large egg: binds everything and keeps the bread tender fresh eggs give better lift
• Salted butter, melted: gives richness and great texture if using unsalted add a bit more salt
• Cinnamon sugar for topping: adds crunch and extra flavor always use good ground cinnamon

Step-by-Step Instructions

Prep the pan:

Grease a mini loaf pan thoroughly to prevent sticking and optionally line with parchment paper leaving enough paper at the ends for easy lifting out of the loaf

Mix the dry ingredients:

In a medium bowl whisk together the granulated sugar all-purpose flour nutmeg baking powder baking soda and salt until evenly blended and no lumps remain

Combine banana and egg:

In a second medium bowl mash your banana with a fork until smooth then whisk in the egg fully until the mixture is well blended and slightly frothy

Make the batter:

Pour the banana egg mixture into your dry ingredients and stir gently with a spatula until you see no streaks of flour be careful not to overmix or the bread may turn dense

Add the melted butter:

Pour in the melted butter and fold carefully into the batter until just incorporated the color should look even and you should not see any butter pooling at the edges

Fill the pan:

Transfer the batter to your prepared pan but fill no more than three quarters full this helps prevent spillover and gives a good dome shape

Apply cinnamon sugar topping:

In a small bowl mix sugar and cinnamon then sprinkle evenly across the top of the batter for the signature crunchy crust

Bake the loaf:

Place the loaf in your oven at 350 degrees Fahrenheit and bake for 30 to 38 minutes until the top is golden and a toothpick inserted deep into the center comes out clean or with just a few moist crumbs

Cool before slicing:

Let the bread sit in the pan for fifteen to twenty minutes after baking this keeps the loaf from falling apart then lift out slice and serve

Save

My favorite part is always the crunchy top every time I peel back the parchment paper and see that golden sugar speckled surface I have to sneak a warm slice for myself before sharing

Storage Tips

Store your banana bread wrapped tightly at room temperature for up to three days The crust will keep its texture best in an airtight container If you make muffins instead use a zip top bag after they cool to keep them soft

Ingredient Substitutions

If you only have unsalted butter add a pinch more salt to the batter Whole wheat flour works if you want extra fiber but expect a denser loaf For a dairy-free version use melted coconut oil and it will still turn out tender

Serving Suggestions

Enjoy a slice warm for breakfast topped with peanut butter or honey For dessert toast it lightly and serve with a scoop of vanilla ice cream It is just right for packing in lunchboxes as a sweet snack

Cultural Context

Banana bread became popular in American kitchens during the Great Depression when using up overripe fruit was a necessity This mini loaf honors that thrifty tradition but adds a decadent twist with the cinnamon sugar crust

Frequently Asked Questions About Recipes

→ Can I make muffins instead of a loaf?

Yes! Bake in a muffin tin at the same temperature for 17 to 22 minutes. This amount makes 5 to 6 standard muffins.

→ How do I know when it’s finished baking?

Insert a toothpick or knife into the center. If it comes out clean, your banana bread is ready to cool and slice.

→ What if I don’t have salted butter?

Use unsalted butter and add a quarter teaspoon of salt for balanced flavor.

→ How should I store leftovers?

Keep the loaf tightly wrapped at room temperature for up to 3 days to maintain its softness and sweetness.

→ Can I skip the cinnamon sugar topping?

Absolutely! The bread will still be sweet and moist without the topping, but the crust adds extra flavor and texture.