Not one, but two easy recipes for toaster oven banana bread! The one banana recipe is perfect for using up that always overripe last banana in the bunch. While the two bananas recipe will make a classic big loaf that’s great to stash in the freezer for those late night sugar cravings.
(In addition to 3 yummy recipes, we’re sharing about some cool toaster oven pans and including links for purchase. As an Amazon Associate we earn commissions from qualifying purchases.)
Did you buy too many bananas and are struggling to use up that last overripe one?
Or are you a full-fledged lover of all things banana, just looking to enjoy the yummy goodness of a homemade loaf of banana bread (#1 perk: amazing smelling kitchen) without all of the tempting leftovers?
Either way, this small-batch recipe is for you.
To make it you’ll need a toaster oven (we like to use our little Oster), one bowl and a single 5-3/4” x 3” x 2” mini loaf pan or two 7-ounce ramekins.
We’ve also had success making this bread in our favorite baking dish for small toaster ovens: a 7 x 5-inch baking dish. The bread cooks a little faster and makes more of a banana snack cake.
How to Make Toaster Oven Banana Bread
Start by mixing the wet ingredients with the dry ingredients, add any mix-ins you want and toss it in your toaster oven.
In less than 30 minutes you’ll have a sweet and moist mini loaf of banana bread that’s the perfect amount for feeding just one or two people.
Before you jump into the recipe, I have a bit of banana bread advice – always use old bananas.
Overripe older bananas that are freckled with brown spots are much sweeter and full of great banana flavor, something that’s really important in a recipe this small.
What about convection?
We haven’t tested baking these recipes with convection yet (aside of the mini muffin tip below) but we’d suggest going with the usual advice:
- Reduce the temperature by 25 degrees.
- Start checking for doneness 2/3 of the way through the cook time.
- 1 small or medium very ripe banana, mashed, (at least 1/4 cup mashed)
- 1 large egg
- 1 tablespoon plain Greek yogurt*
- 1 tablespoon canola oil
- 1/4 teaspoon pure vanilla extract
- 1/2 cup white whole wheat flour or all purpose flour
- 1/4 cup granulated white sugar**
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- Adjust your toaster oven’s cooking rack to the lowest placement and preheat to 350F on the "Bake" setting.
- Grease only the bottom of a 3 x 5.75 x 2.5-in mini loaf pan.
- In a medium bowl stir together the mashed banana, egg, yogurt, oil, and vanilla. Add the flour, sugar, baking soda, cinnamon, and salt. Stir until just combined and small lumps remain.
- Pour batter into your prepared pan and bake until a toothpick inserted in the center is free of crumbs, about 24 to 28 minutes.
- Allow bread to cool for at least 10 minutes before removing from pan to cool completely on a baking rack.
*Use any yogurt you have on hand, plain or vanilla Greek yogurt or regular yogurt work great, so does sour cream.
**You can substitute coconut sugar, light brown sugar or a mixture of brown and granulated white sugar for the 1/4 cup sugar called for in the recipe. If you use coconut sugar or brown sugar, stir the sugar into the wet ingredients instead of the flour.
To make in a 7 x 5-inch baking dish, prepare as directed but bake at 350°F for 22 to 25 minutes.
Recipe adapted from the America’s Test Kitchen Complete Cooking For Two Cookbook (←affiliate link).
Nutrition Information:Yield: 5 Serving Size: 1 slice
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 0.5gCholesterol: 37mgSodium: 125mgCarbohydrates: 20.1gFiber: 1.5gSugar: 11.2gProtein: 3.3g
WANT TO MAKE THIS RECIPE INTO MINI MUFFINS?
- Preheat your toaster oven to 375F and grease a 12-cup mini muffin pan.
- Prepare the batter as directed in the recipe above and spoon it evenly into the mini muffin cups.
- Bake until a toothpick inserted in the center of a mini muffin comes out clean, about 8 to 10 minutes.
Working on our upcoming toaster oven muffin guide I’ve been learning a lot of new tricks…
If you’ve been having trouble with your mini muffins coming out flat try using your convection fan for the first 2 minutes of the bake time.
That little burst of heated air will help the muffin edges to set before the batter can spread and will give your little muffins domed tops.
TWO BANANAS TOASTER OVEN BANANA BREAD
Do you have 2 or 3 overripe bananas and a larger toaster oven or countertop oven?
Then this two bananas-banana bread recipe might be more to your liking. It’s a traditional recipe that’s moist, sweet, full of banana flavor, and tastes even better on the second day.
You know how everyone has a go-to quick bread recipe they swear by?
This is ours.
Just like with the mini loaf recipe above you’ll want to use “old bananas” for this one too.
The full recipe does take about 45 to 50 minutes to cook but I’d say it’s more than worth the wait.
WHAT TO SPEED THINGS UP?
You can split the batter into three mini loaf pans (affiliate link) and increase the baking temperature to 350F. The petite loaves will only need about 25 to 30 minutes to cook through all the way.
Aside from the faster bake time, another bonus of baking the recipe this way is getting to customize each of the loaves.
We usually make a plain banana mini loaf (my favorite), a banana walnut mini loaf and one chocolate chip banana walnut mini loaf (this one’s all for Tim).
I know, kind of a tame blend.
Feel free to get creative and use your favorite mix-ins, the batter is super forgiving and flexible. Just divide the batter into thirds and stir them in.
Butterscotch or toffee chips would be pretty delicious. Maybe lemon zest and fresh blueberries? Go wild and have fun.
It’s really hard to mess this bread up. I promise.
- 1 cup plus 1/2 cup white whole wheat flour, or all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 medium very ripe bananas, peeled and mashed (at least 1 cup mashed)
- 1 large egg, at room temperature
- 1/4 cup melted coconut oil
- 1/2 cup low-fat buttermilk, at room temperature
- 1/2 teaspoon real vanilla extract
- Adjust your toaster oven’s cooking rack to the lowest position and preheat to 325F on the "Bake" setting.
- Grease only the bottom of an 8½" x 4½" loaf pan.
- In a large bowl whisk together the flour, sugar, baking soda and salt. In another bowl combine the mashed bananas, egg, oil, buttermilk, and vanilla. Add the wet ingredients into the dry ingredients and mix just until combined.
- Pour batter into the prepared pan and bake until a toothpick or skewer inserted into the center of the loaf comes out clean, about 40 to 50 minutes.
- Allow pan to cool for a few minutes and then carefully tip the loaf out and transfer it to a baking rack to cool completely.
Adapted from the Banana-Walnut Muffins recipe in The Gourmet Toaster Oven Cookbook (← affiliate link).
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 129Total Fat: 6.3gSaturated Fat: 5.7gCholesterol: 19mgSodium: 193mgCarbohydrates: 17.2gFiber: 0.8gSugar: 12.6gProtein: 1.8g
The bread is made with coconut oil, spelt flour, coconut sugar and my favorite type of molasses (that only 2 other people on the planet seem to like) blackstrap molasses.
You only need 10 ingredients and one bowl for this hearty little loaf and just like with our Mini Blackberry Banana Breads it’s the perfect size for baking in your toaster oven.
Modest amounts of coconut oil and unsweetened applesauce add moisture without making the bread squishy or cake-like. While the Blackstrap molasses’s strong flavor and natural bitterness keep the sweetness level in check.
In addition to being responsible for the rich dark color of this bread, molasses contributes iron, potassium, and magnesium.
If you have never baked with spelt flour before, this may be the recipe for you! It’s a whole grain flour full of vitamins, minerals, and lots of protein.
- 2/3 cup mashed very ripe banana, (about 2 small bananas)
- 1 large egg
- 2 tablespoons coconut oil
- 1 tablespoon unsweetened applesauce
- 3/4 teaspoon vanilla extract
- 1 teaspoon and 1/2 teaspoon blackstrap molasses
- 1/4 cup coconut sugar
- 1 cup spelt flour, (or whole wheat flour)
- 1/2 teaspoon baking soda
- Pinch of fine grain sea salt
- Preheat toaster oven to 350 F and grease a petite loaf pan (at least 5 3/4 x 3 x 2).
- In a medium bowl combine the mashed banana, egg, oil, applesauce, vanilla and molasses until the egg and oil are well combined into the mixture. Stir in the coconut sugar, flour, baking soda and salt just until combined.
- Pour batter into prepared loaf pan gently smoothing the top evenly. Bake at 350 F for 26 to 30 minutes until a toothpick inserted near the center of the loaf comes out clean or with just a few crumbs.
- Allow bread to cool in pan for 10 minutes then carefully remove the loaf from pan and place on a wire rack until cooled.
- Extra bread can be stored in the freezer. Slice before freezing and wrap well with plastic wrap and foil.
Nutritional Information is an estimate for 1/6 of the mini loaf.
Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 175Total Fat: 5.9gSaturated Fat: 4.3gCholesterol: 31mgSodium: 175.5mgCarbohydrates: 28.2gFiber: 2.8gSugar: 12.6gProtein: 4.4g