Description

This small-batch banana bread is soft, flavorful, and perfect for using up a single ripe banana. It bakes into a golden mini loaf with optional chocolate chips, nuts, or a cinnamon sugar topping. Ideal for a quick treat or breakfast for two.

Ingredients

1 very ripe banana (¼ to ⅓ cup mashed)
1 large egg
1 tablespoon Greek yogurt (or sour cream)
1 tablespoon oil (canola or coconut)
¼ teaspoon vanilla extract
½ cup all-purpose or white whole wheat flour
¼ cup sugar (granulated, brown, or coconut)
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
⅛ teaspoon salt
Optional: 3 tablespoons chocolate chips or chopped nuts
Optional: 1 teaspoon cinnamon sugar for topping

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Instructions

Preheat oven to 350°F (175°C), or 325°F (160°C) if using a convection toaster oven.
Grease only the bottom of a mini loaf pan.
Mash the ripe banana in a mixing bowl.
Add egg, Greek yogurt, oil, and vanilla extract. Mix until well combined.
Add flour, sugar, baking soda, cinnamon, and salt. Stir just until combined—do not overmix.
Fold in chocolate chips or nuts if using.
Pour the batter into the prepared pan and smooth the top. Optionally, sprinkle with cinnamon sugar.
Bake for 24–28 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

This recipe yields 1 mini loaf. You can double it for two loaves. It also works well in a toaster oven. Store leftovers in an airtight container for up to 2 days at room temperature or freeze for later.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Baked Goods
Method: Baking
Cuisine: American