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Single Serve Banana Bread

By Snejana Andreeva

on Aug 01, 2023, Updated Jan 04, 2026

Why You’ll Love Single-Serve Banana Bread
How to Prepare Single-Serve Banana Bread
Nonna’s Tip
Substitutions and Variations
Best Served With
Similar Recipes
Common Questions
Single Serve Banana Bread Recipe

All you need is one very ripe banana (brown spots on the banana peel indicate over-ripeness—a good thing in this recipe), a few kitchen staples, and 5 minutes of prep time.

Why You’ll Love Single-Serve Banana Bread

This single-serve banana bread is ideal for when you crave homemade goodness without baking a full loaf. It’s quick and easy , using just one overripe banana and a few basic pantry staples. In about 30 minutes, you’ll have a warm, moist, and delicious banana bread all to yourself. It’s a quick, fuss-free way to satisfy your sweet tooth 🦷, with customizable add-ins like nuts or chocolate chips. Whether plain, dusted with sugar, or crowned with ice cream, this banana bread is a must try!

These single-serve banana breads would make for an impressive spread at a brunch party. You can bake multiple ramekins on a large baking sheet, which allows you to easily transfer many individual dishes in and out of the oven at the same time.

How to Prepare Single-Serve Banana Bread

🍌Whisk together the ingredients, pour the batter into a lined ramekin or any single-serve oven-safe dish, and wait 30 minutes for this incredible bread to bake up.

🍦I like to enjoy mine warm with a bit of powdered sugar dusted on top, or a scoop of ice cream if I’m in the mood.

Round piece of banana bread on a white plate sprinkled with powdered sugar with a silver fork on the side - 3

Nonna’s Tip

To keep your banana bread fresh, store it in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 2-3 months.

Substitutions and Variations

Whether you’re aiming for a healthier version or a more indulgent treat, these options let you customize your banana bread to your liking.

Instead of all-purpose flour, sub whole wheat 🌾flour.
Add spices such as cinnamon, nutmeg, or cloves.
Try alternative sweeteners like honey, maple syrup, or agave instead of granulated sugar.
Swap out regular milk for almond milk, soy milk , or any other plant-based milk to make the recipe dairy-free.
For a vegan or dietary alternative, use flax eggs instead (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) or applesauce as egg substitutes.
Personalize your banana bread with extras like nuts ( walnuts, pecans, or almonds ), chocolate chips, or dried fruits (raisins, cranberries, or apricots).
To make the recipe gluten-free , use a 1-1 gluten-free flour.

Best Served With

A light dusting of powdered sugar on top
A scoop of your favorite ice cream 🍦
A dollop of whipped cream on the side or right on top
A spoonful of almond butter, peanut butter, or hazelnut spread

Similar Recipes

If you have 5 minutes to add a few ingredients to a blender, you can make a Honey Walnut Oat Cake .
My Single-Serve Peach Crisp is the ultimate summer dessert.
This Chocolate Peanut Butter Oat Cake is another home-run, single-serve dessert.

Common Questions

I used a 10-ounce ramekin but you can use any small oven-safe dish you have.

Yes, feel free to use 1-to-1 gluten-free flour if you want to make this recipe gluten-free.

Use any milk of choice, such as almond or oat milk, to make this recipe completely dairy-free.

To keep your banana bread fresh, store it in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 2-3 months.

You can easily double or triple the ingredients and bake the banana bread in separate ramekins or a larger oven-safe dish. Just adjust the baking time accordingly.

While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

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Video

Equipment

▢ 10 Ounce Ramekin (see link in recipe notes below)
▢ Measuring Cups + Spoons
▢ Vanilla Bean Paste
▢ Mixing Bowls

Ingredients

▢ 1 banana , very ripe
▢ 1 egg
▢ 1 teaspoon pure vanilla extract
▢ 1 tablespoon sugar , or sweetener of choice
▢ 1 tablespoon avocado oil , or any neutral oil
▢ 1 tablespoon milk
▢ ¼ cup flour
▢ ¼ teaspoon baking soda
▢ pinch of salt
▢ 1 to 2 tablespoons walnuts , crushed or chopped
▢ 1 to 2 tablespoons chocolate chips , optional
▢ ½ teaspoon powdered sugar , for dusting

Instructions

▢ Preheat the oven to 375F (190C).
▢ NOTE: The bake time will depend on the oven, so keep an eye on the bread as it bakes. It’s ready when it no longer jiggles in the centre and a toothpick comes out clean.
▢ Peel and mash the banana in a bowl. Add the egg, vanilla extract, and sugar. Mix well.
▢ Add the oil, milk, flour, and baking soda, and mix. Optionally, stir in some crushed walnuts or chocolate chips.
▢ Spray and line a 10-ounce ramekin with parchment paper. Pour in the batter and tap to distribute evenly.
▢ Bake for 25 to 30 minutes or until fully set and a toothpick comes out dry.
▢ Let cool, dust with icing sugar, and enjoy!

Nonna’s Notes

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.