One Banana Banana Bread
Have you ever found yourself with just one over-ripe banana and not been able to find a way to use it up? I have. It’s really difficult to find something to do with one over-ripe banana. Not anymore!
I discovered a one banana banana bread recipe here on Baking Mischief and almost jumped in the air and clicked my heels together when I did!
I had exactly one overripe banana that needed using up. How could I resist! I just had to bake this recipe. I didn’t have the exact sized pan required, but I didn’t let that deter me in the least. Where there is a will there is a way!
I am not a person who really likes eating raw bananas, unless they are sliced and on top of my rice crispies. I will not very often eat a banana out of hand, but I do like to bake with them.
I will usually buy only a couple of bananas with the intent of using them to bake with eventually. This time I ended up eating one as a banana and then I had one that lay ripening on my countertop that I needed to use up in some way.
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) all-purpose plain flour
- 1/4 tsp ground nutmeg
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1 medium banana, very ripe with brown spots
- 1 large egg, beaten
- 3 TBS (42g) butter, melted
- 1 tsp granulated sugar
- 1/4 tsp ground cinnamon
HOW TO MAKE ONE BANANA BANANA BREAD
Now that is a mouthful to say, repeating banana twice, but it is worth it because this is one very tasty little loaf!
Preheat the oven to 350*F/180*C. gas mark 4. Butter your tin and line it with baking parchment, leaving an overhang to lift out the finished bread when done.
Whisk the flour and sugar together in a bowl along with the baking powder, soda and salt.
Peel and mash the banana until smooth. (I use my stick blender for this as I don’t like lumpy banana in my banana bread.) Whisk in the beaten egg.
Pour over the dry ingredients in the bowl and mix together just to combine. Stir in the melted butter. Don’t overmix, but do make sure it is mixed in completely.
Pour/spoon into the prepared pan, smoothing over the top.
Mix together the sugar and cinnamon and sprinkle over top. (I actually doubled this amount and divided it in two, applying the first half before baking and sprinkling the other half over top when the bread had cooled. This was really yummy and added interest.)
Bake in the preheated oven for 30 to 38 minutes. You will know it is done when it shrinks a bit from the sides of the pan and a toothpick inserted into the center comes out clean
Leave to cool in the pan before lifting out onto a wire rack to cool completely. Cut into slices to serve
Store any leftovers, tightly wrapped for up to three days at room temperature.
One Banana Banana Bread
Quick, easy, moist and delicious, this tasty loaf makes six fabulous slices. Enjoy it plain or buttered. Ideally you will bake this in a 5 1/2 by 3-inch loaf pan. I did not have one of those so baked mine in a 7 by 3-inch loaf pan and it worked out beautifully. Although it was not as tall as it might have been in a smaller pan, it was still delicious!
- 1/2 cup (100g) granulated sugar
- 1/2 cup (60g) all-purpose plain flour
- 1/4 tsp ground nutmeg
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1 medium banana, very ripe with brown spots
- 1 large egg, beaten
- 3 TBS (42g) butter, melted
- 1 tsp granulated sugar
- 1/4 tsp ground cinnamon
- Preheat the oven to 350*F/180*C. gas mark 4. Butter your tin and line it with baking parchment, leaving an overhang to lift out the finished bread when done.
- Whisk the flour and sugar together in a bowl along with the baking powder, soda and salt.
- Peel and mash the banana until smooth. (I use my stick blender for this as I don’t like lumpy banana in my banana bread.) Whisk in the beaten egg.
- Pour over the dry ingredients in the bowl and mix together just to combine. Stir in the melted butter. Don’t overmix, but do make sure it is mixed in completely.
- Pour/spoon into the prepared pan, smoothing over the top.
- Mix together the sugar and cinnamon and sprinkle over top. (I actually doubled this amount and divided it in two, applying the first half before baking and sprinkling the other half over top when the bread had cooled. This was really yummy and added interest.)
- Bake in the preheated oven for 30 to 38 minutes. You will know it is done when it shrinks a bit from the sides of the pan and a toothpick inserted into the center comes out clean.
- Leave to cool in the pan before lifting out onto a wire rack to cool completely. Cut into slices to serve.
- Store any leftovers, tightly wrapped for up to three days at room temperature.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2025/03/one-banana-banana-bread.html
