One Banana Banana Bread

This mini One Banana Banana Bread is loaded with sweet banana flavor and easy to bake up in your little toaster oven. All you need is a few simple ingredients and one bowl. Make a single mini loaf or a dozen mini muffins with this easy small-batch recipe, the perfect amount if you’re cooking for two or just for you!

If you’re looking for the Two Banana Bread Recipe that also used to be on this page, you can find it here → Toaster Oven Banana Bread.

A mini loaf of banana bread cooling on a rack in front of a toaster oven

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.

A piece of banana bread on parchment next to a small blue baking dish.

One Banana Bread Tips

To make this recipe 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 small banana snack cake.

Now, 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.

Banana bread batter in a mixing bowl and mini loaf pan.

Can You Substitute The Egg?

Unfortunately, we have not had a lot of luck swapping the egg in this recipe.

If you’re looking for a no-egg bread, try this Mini Eggless Banana Bread instead. It’s just as yummy and also makes a single sweet and moist mini loaf!

Baking With Convection

While I love to use convection to bake cookies and roast vegetables, I usually prefer to bake quick bread without it. Sometimes you can end up with overcooked edges and an undercooked middle.

If convection is your only option, I’d reduce the temperature to 325°F and begin testing for doneness after 20 minutes, adding more time as needed.

Want to learn more about cooking with convection? Check out this post with Everything You Need to Know About Convection Toaster Ovens.

A mini loaf of banana bread inside of a toaster oven.

One Banana Toaster Oven Banana Bread

Yield: 1 Mini Loaf
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

You’ll need just one banana and one bowl for this easy mini banana bread that’s packed full of flavor.

Ingredients

  • 1 small or medium very ripe banana, mashed, (about 1/4 cup to 1/3 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

Instructions

  1. Adjust your toaster oven’s cooking rack to the lowest placement and preheat to 350F on the "Bake" setting.
  2. Grease only the bottom of a 3 x 5.75 x 2.5-in mini loaf pan.
  3. 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.
  4. Pour batter into your prepared pan and bake until a toothpick inserted in the center is free of crumbs, about 24 to 28 minutes.
  5. Allow bread to cool for at least 10 minutes before removing from pan to cool completely on a baking rack.

Notes

*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
Overhead view of twelve cooked mini banana muffins in a tin

How to Make Mini Muffins

  • Preheat your toaster oven to 375°F 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…

mini muffins propped on their sides in a mini muffin pan

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.

If it’s not easy to switch your convection fan on and off, you can produce a similar effect by preheating your oven to 400°F. Once you’ve added the muffins, reduce the temperature to 375°F and bake as directed.

20 Comments

    1. Walnuts are a great idea, Angela! I’d say a small handful, about 1/4 cup of walnut halves (measured first and then chopped) would be a good amount to try.

  1. This is my new favorite recipe for banana bread. It baked up nicely and super delicious. I almost always have to tweak online recipes – but not this one.

    1. Yay! That’s great to hear. I’m so glad you enjoyed the recipe, Karen, and thanks for taking the time to leave a comment 🙂

  2. Hello! This is the first recipe I’ve made from your blog and I’m so glad I found it! After making a couple adjustments for high altitude, I baked this up and it was done so quickly (I’m used to cooking 50 plus minutes for a regular loaf). I’m looking forward to many new toaster oven adventures with your recipes!

    1. Yay, that’s fantastic to hear Kate! Well done with the high altitude baking – I’m sure many readers would love to hear what adjustments you made if you have time to leave them later.

      Happy Baking!
      ~Brie

  3. Looks delicious! However mine is taking much longer to bake. I’m using a regular black and decker toaster oven. I used whole wheat flour and followed hour recipe exactly. It’s taking me 45 minutes. Are you using a convection oven?

    1. Hi Stephanie,

      I’m sorry to hear your bread was taking so long to bake, I hope it turned out okay.

      I’ve made this mini bread in 3 different toaster ovens, all at 350F using the conventional (not convection) BAKE setting and it’s never taken longer than 30 minutes to finish.

      My first thought is that your toaster oven may run a little cool. If it’s a new oven, you may want to pop an oven thermometer in it and test the temperature consistency. This post has some tips on how to do that: https://toasterovenlove.com/toaster-oven-temperature-and-heating-tests/.

      If you’ve been baking with it without a problem then it might be the baking dish used. Metal conducts heat faster, if you were using stoneware or glass, or if the pan used was deeper it could take longer to bake.

      The only other thing I can think of is that there was too much banana. I’m going to update the recipe quantity so the amount is a little clearer.

      If none of those seem like the right answer, send me an email. I’m happy to help you troubleshoot further 🙂

      1. Thanks for the info! It’s probably just an issue with my old toaster oven. I have to bake longer but it still tastes good 🙂 I’m looking forward to the delivery of my convection oven:D

  4. Hi,

    I was wondering if I would be able to use almond flour instead of all purpose, and if so how much?
    (I cant tolerate gluten)

    1. Hi Nessa,

      Outside of a few cookie recipes, I’m not very familiar with using almond flour for baking. A gluten-free flour might work but I’ve never tried one with this recipe. Sorry we couldn’t help more.

    1. Hey Carrie, so I think it depends on the size of the toaster oven and how big your recipe is.

      I’ve never tried baking a regular-sized loaf in the little oven I used for the mini one. Mainly because I’d worry about the top of the bread over-browning and possibly touching the upper elements as it rises (which would be a fire hazard).

      Also, our little oven’s timer only goes for a max of 30 minutes so I’d have to remember to come back and turn the dial again.

      If you have a mid-size toaster oven that’s taller with a bit more space between the elements I think you’d have a much better shot at a successful bake.

      Another option is to bake the larger loaf in an 8×8 or 11×7 pan, it will bake faster and be more like a cake but you won’t have to worry about the top touching the elements.

    1. Hi Sabs,

      Unfortunately, there’s not one that we can recommend at this time.

      We’ve tried subbing a flax egg in the one banana recipe and it did not go well. The bread turned out super dense and wet. You might have better luck with one of those Egg-Replacer Powders.

      Sorry we couldn’t help more.

  5. I just made the one banana bread loaf and it is delicious! I wondered if the single tablespoon of yoghurt would be enough to keep it moist! It is. Thank you

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