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Small Batch Banana Bread Loaf

A cozy, tender banana bread loaf made for two or three people, combining simple pantry ingredients for an easy, delightful treat.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking at Home, Banana Bread, Cozy Desserts, Easy Recipes, Small Batch Baking
Servings: 3 servings
Calories: 190kcal

Ingredients

Wet Ingredients

  • 2 medium very ripe bananas, about 200 g peeled The darker the peel, the sweeter the flavor.
  • 3 tbsp unsalted butter, melted and slightly cooled Oil can be used instead for more moisture.
  • 1/3 cup granulated sugar Plus 2 tbsp (25 g) brown sugar for a light caramel vibe.
  • 1 large egg At room temperature for better mixing.
  • 2 tbsp sour cream or Greek yogurt For moisture and a soft crumb.
  • 1 tsp vanilla extract For warmth.

Dry Ingredients

  • 3/4 cup all-purpose flour, about 90 g Weighing for accuracy is recommended.
  • 1/2 tsp baking soda To lift the batter.
  • 1/4 tsp salt To balance sweetness.
  • 1/2 tsp cinnamon Optional but adds coziness.

Optional Mix Ins

  • 1/4 cup chopped walnuts or chocolate chips Optional add-ins for extra flavor.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease and line an 8 x 4 inch loaf pan with a parchment sling.
  • In a medium bowl, mash the bananas until mostly smooth.
  • Whisk in the sugars, then add the egg, then the melted butter and vanilla.
  • Stir in the sour cream or yogurt until creamy.
  • Sprinkle the flour, baking soda, salt, and cinnamon over the bowl, and fold gently until the dry ingredients are just incorporated.
  • Fold in nuts or chocolate chips if using.
  • Scrape the batter into the prepared pan and smooth the top.

Baking

  • Bake for 32 to 38 minutes, starting to check for doneness at 30 minutes.
  • The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
  • If the top browns too quickly, cover it loosely with foil.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.

Notes

For best results, use a scale for measuring. Allow the batter to rest for 5 minutes before baking to improve crumb texture. For storage, wrap the loaf tightly; it keeps up to 2 days at room temperature or up to 3 months in the freezer.