This mini banana bread loaf is so moist, tender, and flavorful – no one will guess it’s made without eggs or dairy! With one banana and a few pantry staples, it’s easy to throw together and perfectly sized for baking in a toaster oven.
When I have an overripe banana to use up I usually make our popular banana bread for two. It comes together quickly and tastes delicious. But, I haven’t had much luck substituting the egg in it.
So last month I set out to create a small-batch banana bread recipe made without eggs. One that was easy to whip up and didn’t require any funky or unusual ingredients.
The result: A mini quick bread that is moist and tender, has a great banana flavor, and makes the perfect amount for one or two people!
Banana: For the best banana flavor, use an over-ripe large banana. One that’s spotted all over, has a sweet aroma you can smell through the peel, feels very tender when pressed, and mashes easily.
1. Preheat your oven or toaster oven to 350°F. If using a toaster oven, adjust the cooking rack to the lowest placement, and select the “BAKE” setting. Grease only the bottom of a 3 x 5.75 x 2.5-in mini loaf pan.
2. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir well, then set to the side.
3. In a medium bowl, stir together the mashed banana, granulated sugar, brown sugar, oil, lemon juice, and vanilla.
4. Gently fold the flour mixture into the banana mixture just until combined. Then, pour the batter into the greased pan and smooth the top with a rubber spatula.
Quick Bread Tip
For tender bread, keep the mixing to a minimum once you add the flour. You want the batter to be slightly lumpy – not perfectly smooth.
5. Bake until the loaf is browned and bounces back when pressed in the center, about 22 to 26 minutes.
Recently, I came across this article from King Arthur Flour on How to Tell When Banana Bread Is Done. One of the tips is to use an instant-read thermometer.
I started using our Thermopop thermometer when making quick bread and each time it has turned out great. You’re looking for an internal temperature between 200°F to 205°F.
6. Cool the bread in the pan for at least 10 minutes. Then carefully turn it onto a wire rack and cool completely before slicing off a piece and digging in!
Tips and Variations
- Add some mix-ins: A handful (about 3 to 4 tablespoons) of chopped toasted walnuts or chocolate chips would taste delish!
- Change Up The Spices: Try adding some ginger, nutmeg, or cloves. Just use a light touch, as too much spice can quickly overwhelm such a small recipe.
- Get Sparkly: Sprinkle the top of the bread with a little sparkling sugar or raw sugar. It gives the bread a fun crunch.
More Tasty Ways To Use Up Bananas
- Easy Banana Oat Cookies
- Toaster Oven Banana Bread
- Baked Oatmeal For Two
- Toasted Peanut Butter and Jelly Sandwich (swap the jelly for banana slices!)
- Cake Mix Mini Cakes
- Persimmon Banana Breakfast Cookies
- 1/2 cup White Whole Wheat Flour (or Unbleached All-Purpose)
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Cinnamon
- 1/8 teaspoon Table Salt
- 1/2 cup Mashed Banana, about 1 very ripe large banana (125 to 130 grams peeled)
- 1 tablespoon Organic Cane Sugar
- 2 tablespoons Packed Brown Sugar (see note)
- 2 tablespoons Canola Oil (see note)
- 1/2 teaspoon Lemon Juice
- 1/4 teaspoon Pure Vanilla Extract
- Preheat your oven or toaster oven to 350°F. If using a toaster oven, adjust the cooking rack to the lowest placement, and select the "Bake" setting.
- Grease only the bottom of a 3 x 5.75 x 2.5-in mini loaf pan.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, stir together the mashed banana, granulated sugar, brown sugar, oil, lemon juice, and vanilla.
- Fold the flour mixture into the banana mixture just until combined. You don’t want it smooth, there should be some small lumps.
- Pour the batter into your prepared pan and smooth the top.
- Bake until the loaf is browned and the internal temperature of the bread reaches 200°F to 205°F or a skewer inserted in multiple spots comes out clean about 22 to 26 minutes.
- Allow the bread to cool for at least 10 minutes before removing from the pan and transferring to a baking rack. Cool the bread completely before slicing and devouring!
Banana: Make sure to use a very ripe banana that is soft and spotted brown. Mash it well with a fork and measure it into a 1/2 cup measuring cup before adding to the recipe.
Sugar: We’ve had success using organic dark brown sugar, light brown sugar, and cane sugar in a variety of different combinations. Also, this bread is not overly sweet. If you prefer a sweeter banana bread, you can increase the sugar to 4 tablespoons in total.
Oil: Canola oil is what I usually use because of its neutral flavor. Melted coconut oil, grapeseed oil, and olive oil also work, though the olive oil's flavor was noticeable.
Convection Adjustments: Reduce the temperature to 325°F and begin testing for doneness after 20 minutes, adding more time as needed.
Storing Leftovers: The cooled banana bread can be stored in a covered container at room temperature for 2 to 3 days.
Freezing Leftovers: I like to slice the loaf before freezing so it’s easier to just grab a single piece. To freeze, wrap the sliced loaf in plastic wrap and place it in a plastic freezer bag. To defrost remove a few pieces and leave at room temperature for 15 to 20 minutes.
Mini Muffins: Grease a mini muffin pan and fill the cavities halfway full. Bake at 375°F until the muffin tops bounce back when pressed and a toothpick inserted in the middle comes out clean about 7 to 10 minutes. Recipe makes around 15 mini muffins.
Muffins: Preheat oven to 375°F, grease 4 cavities in your muffin pan, and distribute the batter evenly. Add pan to the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350°F and bake until muffins are browned and a toothpick inserted in the center comes out clean, about 10 to 12 minutes more. The muffins will be a little heartier and not as light and fluffy as the mini muffins.
Nutrition Information:Yield: 5 Serving Size: 1 Slice
Amount Per Serving: Calories: 138Total Fat: 5.9gSaturated Fat: 0.4gCholesterol: 0mgSodium: 122mgCarbohydrates: 21gFiber: 1.9gSugar: 10.4gProtein: 1.9g