This easy banana bread for two recipe makes an adorable mini loaf that’s perfect for baking in the toaster oven. It comes together quickly and requires just one bowl, one small banana, and a few pantry staples.
Tender, moist, and full of sweet banana flavor, it’s no surprise this mini loaf is one of our more popular recipes. Here’s why we love it and think you will too:
Trust me, if you’ve got an old banana on the counter and you haven’t tried this small-batch recipe yet, now’s the time!
Ultimate Banana Bread
One Banana: For the best flavor, use a very ripe spotted small banana (about 6-inches long). If your banana is larger, just chop some of it off and enjoy the leftovers as a snack. Measuring after mashing? You want at least 1/4 cup but no more than 1/3 cup mashed banana (about 60 to 85 grams).
Sugar: Granulated sugar, brown sugar, or a combination of both. Coconut sugar works too. If using coconut sugar or brown sugar, stir it into the wet ingredients instead of the flour.
Yogurt: This helps to keep the loaf moist and tender. Plain, vanilla, Greek yogurt, or regular yogurt will all work as will sour cream.
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1. Adjust the cooking rack to the lower position, select the BAKE setting, and preheat the toaster oven to 350°F. If cooking with a traditional oven, use the middle rack position.
Brush or spray the bottom of a metal 5-¾” x 3” x 2” mini loaf pan with oil.Similar to making brownies, if the sides are left uncoated the edges of the bread have something to cling to as it’s rising. If you prefer to coat the whole pan, go for it.
2. In a medium bowl, mash the bananas well with a fork or potato masher. Then mix in the egg, oil, yogurt, and vanilla. Add the flour, sugar, baking soda, cinnamon, and salt, and stir just until combined.
The Dutch Oven: Perfect Banana Bread
If you want to add mixins like chocolate chips or chopped walnuts, this is where you’d do it. To keep from weighing down the bread, I usually add about 3 tablespoons of mixins at the most.
4. Bake until the loaf has risen, is golden brown, and a toothpick (or skewer) inserted in the center comes out clean or with a few crumbs attached, about 24 to 28 minutes.
If you’re baking with a convection toaster oven, reduce the temperature to 325°F and check on it early. Lowering the temperature a little will help to keep the edges from overcooking before the center is baked through.
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5. Cool the bread in the pan for 10 minutes. Then gently pop it out and set it on a rack to cool completely.
If you have trouble with sticking, run a small offset spatula or butter knife slowly around the edges of the loaf and try again.
A loaf of squat and dense banana bread is definitely a bummer. There are a few things that can keep a loaf from rising, these reasons seem to be the most common.
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Old Baking Soda: Once opened baking soda starts to become less potent. If your baking soda is very old there’s a good chance it’s the culprit. Want to test if your box is still good? Check out this post from Simply Recipes.
Too Much Banana: This will keep your bread heavy and weighted down. I know it’s tough to gauge the size of a banana. To help, we’ve included weight and cup measurements for the mashed banana in the recipe card.
Using a Larger Pan: If you want your mini loaf to look like the ones in this post you need to use a 5-¾” x 3” x 2” metal mini loaf pan. If your pan is larger, the batter will be more spread out and thus will not rise as tall.
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Yes, you can omit the baking soda and add ½ teaspoon of baking powder instead. But the banana bread will be much lighter in color (less browning) and have a spongey more cake-like crumb.
This recipe can be baked in a muffin tin or mini muffin tin, two 7-ounce ramekins, or as a snack cake in a 7 x 5-inch baking dish or a 6 x 2-inch round pan. The baking time will change depending on the type of pan used (see recipe notes).
Recently we’ve been experimenting with plant-based egg and yogurt options and thought it would be fun to try them with this recipe.
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While both loaves baked up nicely, there was a noticeable difference between the two. Similar to the results from baking half a cake mix with these substitutes, the Just Egg version was our favorite.
The Just Egg loaf looked and tasted like the original recipe. It was tender and moist, with crispy edges, and a really good banana flavor.
We’ve had mixed results substituting it in this recipe. Instead, I’d suggest checking out our Mini Eggless Banana Bread Recipe. It’s super moist and delicious!
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Sugar: Brown sugar or coconut sugar can be substituted for granulated sugar. If used, stir into the wet ingredients instead of the flour.
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