I only use one banana along with classic baking ingredients like flour, butter, and sugar to make my one banana banana bread! My recipe is proof one banana is all you need to make a totally delicious homemade snack the whole family will love.

Sliced banana bread on a cutting board. A knife and a bunch of bananas are positioned next to the loaf.

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My Easy Recipe for Banana Bread with One Banana

I cannot say how many times I have had my bananas on the counter ripening for some delicious banana bread for one of my kids to eat them, leaving me with one single banana to work with. I had had enough of it one day and decided to make a one banana banana bread.. if that’s not a tongue twister!

But honestly, having that one lonely banana way too ripe to eat sitting on the counter has happened way too many times. And I hate to waste food, so this recipe had to happen.

There’s no mini loaf pans needed or extra supplies than just the normal banana bread ingredients because I am just not buying something special just to make one recipe once in a while. So, I made this in the normal 9×5 pan and it’s delicious.

I made up for the flavor with a few extra spices, while being careful not to overwhelm the batter as I still wanted it to taste like banana. I really figured out the perfect balance of ingredients if I do say so myself. And it all comes together with ingredients I always have in the fridge and pantry!

My kids Leah and Connor both shoved their pieces of bread in their mouths no problem, so I would say this recipe is a keeper here!

For more bread recipes, be sure to try my air fryer banana bread, banana bread without baking soda, 5 ingredient pumpkin bread with cake mix, monkey bread, and pumpkin bread with cream cheese frosting next.

One banana bread recipe ingredients: flour, baking soda, ground nutmeg, ground cloves, salt, butter, sugar, brown sugar, egg, milk, vanilla, and toasted walnuts.

One Banana Bread Ingredients

All-purpose flour – The base of most baking recipes, all-purpose flour provides structure
Baking soda – To help the bread rise as it bakes
Ground nutmeg & cloves – Both add a warm, spiciness to the banana bread
Salt – Enhances the other ingredients
Unsalted butter – I like unsalted butter for this banana bread recipe, and I always bring it to room temperature to make creaming it with the sugar easier
Granulated sugar & brown sugar – Add sweetness! I use both to get a better flavor and texture
Egg – Binds the rest of the ingredients together.
Whole milk – The liquid element in the batter. I love whole milk for baking, but 2% or skim can be used in a crunch
Vanilla – For even more warmth
Banana – And it must be very ripe! The banana also provides the signature banana bread flavor, of course
Toasted walnuts – For an added crunch. If allergies are a concern, feel free to leave these out

3 slices of banana bread in a stack. The top piece has a bite taken out of it. A glass of milk and bunch of bananas can be seen in the background.

How to Make Banana Bread

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F and grease and line a 9×5-inch loaf pan with parchment paper long enough to extend over the sides of the pan.

STEP TWO: In a large mixing bowl, whisk together the flour, baking soda, salt, ground nutmeg, and ground cloves then set it aside.

STEP THREE: Add the butter to the bowl of a stand mixer with the paddle attachment and beat until light and fluffy. Slowly add the sugars and continue to beat until smooth.

STEP FOUR Incorporate the egg and vanilla extract and mix it until just incorporated, then add the banana and mix it until smooth.

STEP FIVE: Next, add half of the flour mixture and all of the chopped nuts. Stir, then pour in half of the milk and stir again until just combined. Add in the rest of the flour mixture, then add the milk, stirring to combine.

Mixing bowl with a white spatula in it next to a prepared bread pan lined with parchment paper.

STEP SIX: Pour the batter into the prepared pan and smooth the top with a spatula. Bake the bread for 40 minutes, cover with foil, and bake it for 15-20 more minutes.

Baked banana bread in a parchment lined baking pan.

STEP SEVEN: Allow the banana bread to cool on a wire rack for about 10 minutes before removing it from the loaf pan to cool to room temperature.

Tips for the Best One Banana Banana Bread

I recommend placing the oven rack on the lower third of the oven before preheating. The lower it’s placed, the less it will darken. This, along with adding foil in the last 20 minutes or so of baking, will prevent burning.
A very ripe banana is best. When I’m craving this recipe but don’t have any on hand, I have a little trick: simply mash a banana, then microwave for about 15-20 seconds to bring out its sweetness. Works every time!
Take the time to beat the butter and sugar mixture for the full 2-3 minutes. The more air that gets whipped into it, the fluffier the bread will be.
Pay close attention to the mixing instructions on the recipe card. Don’t over mix — it will cause the bread to fall flat when baked.

Up close view of sliced banana bread to show interior texture.

Easy Banana Bread Recipe Variations and Substitutions

My kids never say no to chocolate (shocking, I know), so when I want to give them a little treat, I’ll stir ½ cup of chocolate chips into the batter before baking.
I also love cinnamon, so I often add a pinch to the dry ingredients. To make things even sweeter, I combine it with some extra brown sugar to swirl on top. So good.
Maple syrup can be used in place of granulated sugar for a different flavor. Just be sure to reduce the milk to ½ cup so there isn’t too much moisture.
Easily use the same recipe to make one banana banana muffins! I simply reduce the baking time to 20-25 minutes.

Up close view of baked banana bread. A bunch of bananas can be seen in the background.

One Banana Banana Bread FAQs

How should I store leftover banana bread with one banana?

I store leftover banana bread in an airtight container at room temperature to keep it fresh for up to 3 days. For longer storage, it can be stored in the refrigerator for up to 1 week. It also freezes quite well for 3 months when wrapped in plastic wrap and foil.

How do I make banana bread moist?

Using a very ripe banana helps a lot! Making sure not to over mix the batter, baking at the correct temperature, and remembering to cover with foil in the last 20 minutes will also keep the bread moist and prevent dryness.

More Easy Dessert Recipes

Easy One Banana Banana Bread

Samantha Erb

My incredibly simple one banana banana bread is easy to make with pantry ingredients. With a soft, moist texture and a hint of spice, it’s a quick and homemade delicious treat!

5 from 1 vote

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Prep Time 15

Cook Time 55

Cooling Time 30

Total Time 1 40

Course Breakfast

Cuisine American

Servings 10

Calories 301 kcal

Equipment

9×5 loaf pan

Ingredients

1½ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ cup unsalted butter room temperature
½ cup granulated sugar
½ cup brown sugar packed
1 large egg
2 teaspoons pure vanilla extract
1 large banana very ripe
½ cup toasted walnuts chopped
¾ cup whole milk

Instructions

Position the oven rack to the lower third of the oven and preheat it to 350 degrees F.
Grease and line a 9 x 5-inch loaf pan with parchment paper long enough to extend over the sides of the pan.
In a large bowl, whisk together the flour, baking soda, salt, ground nutmeg, and ground clove and set it aside.
In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Add the sugars and continue beating it until smooth (approximately 2 to 3 minutes).
Add the egg and vanilla extract and mix it until just incorporated.
Add the banana and mix it until it's free of chunks and well combined.
Add half of the flour mixture and all the walnuts. Give it a quick stir (the flour does not need to be fully incorporated at this stage).
Pour in half the milk and stir it until just combined.
Stir in the remaining flour mixture until just combined, and then add the remaining milk, stirring it until just combined.
Transfer the batter to the prepared baking pan, smoothing out the top.
Bake the bread for 40 minutes, then cover with aluminum foil and continue baking for another 15 to 20 minutes (or until a toothpick inserted comes out clean).
Remove the banana bread from the oven and place it on a wire rack to cool for 10 minutes before removing it from the loaf pan.
Let the banana bread come to room temperature before slicing (this will make for cleaner cuts).

Notes

Allow the banana to ripen fully for a more robust banana flavor. The more ripe (dark brown) the banana, the more intense the taste will be.
The longer you beat the butter/sugar mixture, the more air you whip into it, resulting in a fluffy and well-aerated banana bread.
It is important not to over stir the batter, as this will cause your banana bread to lose its light and airy texture when baked.
The lower you place the oven rack, the less the banana bread will darken during baking.
If adding in chocolate chips, 1/2 cup works great.
Store leftovers in an airtight container at room temperature for up to 3 days or wrapped in plastic wrap or foil inside the freezer for up to 3 months.

Nutrition

Calories: 301kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 303mgPotassium: 148mgFiber: 1gSugar: 24gVitamin A: 350IUVitamin C: 1mgCalcium: 47mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Tried this recipe?Let us know how it was!

One Banana Banana Bread