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Perfect Small-Batch Banana Bread for Two

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This small-batch banana bread is perfectly portioned for two people, incredibly moist, and made with simple pantry ingredients. It’s the ideal recipe for using up a single overripe banana without committing to a full loaf.

Ingredients

Scale
  • 1 very ripe banana (medium-sized, about 120g with peel on, or 100g peeled and mashed)
  • ¼ cup unsalted butter (57g), melted and slightly cooled
  • ¼ cup granulated sugar (50g)
  • 1 large egg yolk
  • 2 tablespoons plain yogurt (30g), full-fat or low-fat
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour (65g), spooned and leveled
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • Optional add-ins: ¼ cup chocolate chips (45g) or chopped walnuts (30g), 1 tablespoon brown sugar for topping, ½ teaspoon cinnamon or pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C) and position a rack in the center. Line a small loaf pan (about 5.75 x 3.25 inches) with a strip of parchment paper, leaving an overhang on the two long sides. Lightly grease any exposed parts of the pan with butter or nonstick spray.
  2. Mash the banana in a medium mixing bowl until completely smooth with no lumps, using a fork for about 30 seconds.
  3. Add the melted butter to the mashed banana and whisk until combined. The mixture might look separated at first; keep whisking until smooth and glossy.
  4. Whisk in the sugar until fully dissolved, about 30 seconds. Then add the egg yolk, yogurt, and vanilla extract. Whisk vigorously until the batter is smooth and slightly thickened.
  5. In a separate small bowl, whisk together the flour, baking soda, and salt. Make sure there are no lumps in the baking soda.
  6. Add the dry ingredients to the wet ingredients all at once. Use a rubber spatula to fold everything together gently, stopping as soon as no streaks of flour remain. Do not overmix.
  7. If using add-ins, fold them in now with just a few strokes.
  8. Scrape the batter into the prepared loaf pan and spread it into an even layer. If desired, sprinkle the top with a teaspoon of brown sugar or a few extra chocolate chips.
  9. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
  10. Let the bread cool in the pan on a wire rack for 10 minutes. Then use the parchment overhang to lift it out and transfer it to the rack to cool completely before slicing.

Notes

Use a very ripe banana with brown spots for maximum sweetness and moisture. Do not open the oven door for the first 25 minutes of baking to prevent the bread from sinking. The flavor improves on the second day. For best results, use a kitchen scale to measure flour accurately.

Nutrition

Keywords: small-batch banana bread, banana bread for two, single banana recipe, easy banana bread, moist banana bread, small loaf banana bread

Find it online: https://dahliadishes.com/perfect-small-batch-banana-bread-for-two/