This toaster oven banana bread recipe is perfect for baking in a medium or large oven. You can make a single moist and sweet loaf or 3 mini loaves, either way, they’ll be full of great banana flavor. If you’ve got a smaller toaster oven, no worries we’ve included some little oven baking tips too!
You know how everyone has a go-to quick bread recipe they swear by? This is ours.
It’s not a fast recipe, the loaf takes about 45 to 50 minutes to cook. But the final results are so tender and moist, that I’d say it’s more than worth the wait.
Bananas: The secret to this tasty recipe is using very ripe bananas. Ones that are spotted brown all over, easy to mash, and are so fragrant you can smell them through the peel.
1. Adjust the toaster oven’s cooking rack to the lowest position and preheat to 325°F on the BAKE setting. Grease only the bottom of an 8½” x 4½” loaf pan.
Normally, we bake quick bread at 350°F but with this full-sized recipe, the lower temperature gives the center of the bread enough time to cook through without over-browning the top of the bread.
2. 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.
3. Add the wet ingredients into the dry ingredients bowl and gently mix together just until combined. For the most tender bread avoid overmixing the batter, it should be chunky/lumpy looking (not perfectly smooth).
4. Pour the 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.
If you’ve got an instant-read thermometer on hand, the bread’s internal temperature should be between 200°F and 205°F when ready.
5. Allow the bread to cool in the pan to cool for 10 minutes, then carefully tip the loaf out and transfer it to a baking rack to cool completely.
How to Make Mini Loaves
Instead of baking a single large loaf, the batter can also be made using mini loaf pans.
- Increase the temperature to 350°F.
- Divide the batter evenly between three greased 5-3/4” x 3” x 2” mini loaf pans.
- Check on the loaves early, ours usually take about 25 to 30 minutes before a toothpick inserted in the center comes out clean.
Aside from the faster bake time, another bonus of making the recipe this way is getting to customize each of the loaves.
We usually make a plain banana mini loaf (my favorite), one banana walnut option, and a 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. Just divide the batter into thirds and stir 3 or 4 tablespoons into each one.
Tips For Smaller Toaster Ovens
Unfortunately, the loaf pan is too tall for our smaller toaster oven. Although I can get it to fit inside, as the bread rises there’s a chance it could come in contact with the heating elements and cause a fire.
So to make this recipe fit, I use a cake pan that holds a similar capacity (volume) as the original loaf pan.
- An 8½” x 4½” loaf pan holds 6 cups.
- The cake pan from our Farberware toaster oven pan set holds 6 cups.
- Our Nordic Ware Compact Oven Cake Pan also holds 6 cups.
If you’re curious about how to find the volume of a baking pan, check out this post on Baking Pan Sizes from the website Joy of Baking.
I like to use the Nordic Ware pan because it’s a little deeper. The slices come out fat and thick, like a banana bread snack cake.
Since the pan is wider/shallower than the loaf pan, the batter bakes faster. Similar to the mini loaves, increasing the temperature to 350°F seems to help it bake more evenly.
For the best results, start checking on your bread after 25 minutes. Then add more time as needed. It’s easy to bake something longer, it’s nearly impossible to unburn it 🙂
More Tasty Toaster Oven Baking Recipes
- Toaster Oven Chocolate Chip Cookies
- Banana Bread For Two
- Blueberry Coffee Cake (Cake Mix Recipe)
- Mini Banana Bread Loaf (No-Egg)
- Toaster Oven Blueberry Muffins
- Toaster Oven Bread (make a small loaf of french bread!)
- Toaster Oven Biscuits for Two
- 1 cup plus 1/2 cup (180 grams) white whole wheat flour, or all-purpose flour
- 1/2 cup (96 grams) organic pure cane sugar
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup mashed banana, about 2 medium overripe bananas (150 to 170 grams peeled)
- 1 large egg, at room temperature
- 1/4 cup canola oil (see note)
- 1/2 cup (4 ounces) low-fat buttermilk, at room temperature (see note)
- 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.
Buttermilk Substitute: Pour 1½ teaspoons apple cider vinegar (or lemon juice) into a glass measuring cup. Then fill with milk to the 1/2 cup mark. Stir and let sit for 5 minutes before adding to the recipe.
Oil Options: In addition to melted coconut oil, we’ve used canola oil and grapeseed oil without any issues. Personally, I think the coconut oil tastes the best but you do have to make sure the dairy and egg are at room temperature or else the coconut oil will harden in the batter.
To Make Mini Loaves: Increase the oven temperature to 350°F. Grease the bottom of three 5-3/4” x 3” x 2” mini loaf pans. Divide batter evenly between the pans and bake until a toothpick inserted into the center of the loaves comes out clean, about 25 to 30 minutes.
An 8.5 x 6.5 pan or 10.75 x 7.5 pan can be substituted for the 8.5 x 4.5 loaf pan. Increase the temperature to 350°F and bake until browned and a toothpick comes out clean, about 28 to 35 minutes. The total time will depend on your oven and the pan used. For the best results, begin testing after 25 minutes and add time as needed.
Recipe adapted from the Banana-Walnut Muffins recipe in The Gourmet Toaster Oven Cookbook.
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