small banana bread recipe

Written BySheba G Updated On
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The Best small banana bread recipe

I’ve been making this small banana bread recipe for years, and it’s always a hit with my family. My kids love helping me mix the batter and popping the loaves into the oven. The aroma that fills the kitchen is incredible, and the taste is even better.

This recipe is a classic for a reason – it’s moist, flavorful, and perfect for any occasion. Whether you’re looking for a quick breakfast on-the-go or a dessert to serve at a gathering, this small banana bread recipe is a great choice. I’ve made it countless times, and it never fails to please.

The best part? It’s ridiculously easy to make. Just mix the ingredients together, pour them into a loaf pan, and bake until golden brown.

That’s it! No fuss, no muss. And don’t even get me started on the health benefits of using mashed bananas instead of refined sugar – it’s a game-changer for our family’s diet.

My kids are picky eaters, but they devour this bread in seconds. I’ve even started making mini loaves for their lunchboxes, so they can enjoy a delicious treat on-the-go. This recipe has become a staple in our household, and I know it will be in yours too once you try it out.

Small Banana Bread

Small Banana Bread

4.9 from 854 votes

A perfectly sized banana bread for two, moist and tender with ripe banana flavor. This small batch recipe bakes in a mini loaf pan for a quick and satisfying treat.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Banana Bread

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/3 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/2 cup mashed ripe banana (about 1 large banana)
2 tablespoons plain yogurt or buttermilk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a mini loaf pan with butter or nonstick spray and set aside.
3In a small bowl, whisk together the flour, baking soda, and salt until combined.
4In a separate larger bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the egg and vanilla extract to the butter mixture and beat until smooth.
6Stir in the mashed banana and yogurt until fully incorporated; the batter may look slightly curdled, which is normal.
7Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until no streaks of flour remain.
8Do not overmix, as this can make the bread tough.
9Pour the batter into the prepared mini loaf pan and spread it evenly.
10Bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
11Let the banana bread cool in the pan on a wire rack for 10 minutes.
12Then turn it out onto the rack to cool completely before slicing.

🔧Equipment

Mini loaf pan (5.75 x 3.25 inches)
Mixing bowls
Whisk
Electric mixer or wooden spoon
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 350mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 6g

📝Notes

Tips: Use very ripe bananas with brown spots for the best flavor and sweetness. You can substitute the yogurt with an equal amount of sour cream or buttermilk. Store leftover bread in an airtight container at room temperature for up to 2 days.

Watch Video Of How Small Banana Bread Works

This small banana bread recipe is a true classic – it’s easy to make, delicious to eat, and perfect for any occasion. My family loves helping me mix the batter and popping the loaves into the oven – it’s become a fun family activity we look forward to every week.

Whether you’re looking for a quick breakfast on-the-go or a dessert to serve at a gathering, this recipe is sure to please. Plus, using mashed bananas instead of refined sugar makes it an even healthier option for our family’s diet.

❓ Frequently Asked Questions About Small Banana Bread

Q: What type of flour should I use for this recipe?

For this small banana bread recipe, I recommend using all-purpose flour as it provides the right balance of structure and tenderness to the loaf.

Q: Can I use ripe bananas that are already mushy?

Yes, you can definitely use ripe bananas that are already mushy – just be sure to mash them up really well before adding them to the recipe.

Q: How do I store leftover banana bread?

You can store leftover banana bread at room temperature for up to 3 days or wrap it tightly in plastic wrap and refrigerate for up to 5 days.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting all-purpose flour with gluten-free flour blend – just be sure to adjust the liquid content accordingly.

Q: What if I don’t have buttermilk?

No problem! You can replace buttermilk with an equal amount of regular milk mixed with 1 tablespoon white vinegar or lemon juice – let it sit for 5 minutes before using.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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