There are few things in life that are certain, but one thing is always for sure: There is always a brown banana on our counter. When you live with three hungry kids and a husband with a morning smoothie habit, bananas are essential. And no ripe banana stays that way for long- eventually, it’s going to brown! That’s why I have been dying for a one-banana banana bread recipe. What is a girl to do with that last brown banana that is hanging on for dear life? Duh. Bake it into this recipe. So let’s talk about it.
One-Banana Banana Bread
You might be asking yourself, “Why all the fuss over a brown banana?” Well, in a baker’s economy, brown bananas are gold. The already-sweet flavor of a banana intensifies as it ages, meaning brown bananas are loaded with baking potential. Have you ever tried adding an under-ripe banana to banana bread? Not as good, right? Brown bananas make the best banana bread.
Also working in this bread’s favor? BROWN BUTTER. We use brown butter to add an extra layer of flavor, and I think it makes all the difference. Combined with cinnamon and brown sugar, brown butter take this one-banana banana bread to a whole new level.
Making the One-Banana Banana Bread
To make this recipe, we start by browning butter. If you need a little help in that department, be sure to check out my detailed how-to here. Once fragrant and golden, combine the butter with sugar, brown sugar, an egg, and the mashed banana. Finally, the dry ingredients stir in. From there, you are free to bake the batter in a mini loaf pan OR even just a standard loaf. Size and bake time will change based on your pan, so be sure to read recommendations in the full recipe below.
This one-banana banana bread is not just a great use for leftover bananas- it’s delicious too! Give the recipe a make this holiday season and let me know what you think. I hope you enjoy this simple recipe! Happy baking, friends.
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One-Banana Banana Bread
This one-banana banana bread recipe only requires a single banana to create one mini loaf. It’s perfect for those leftover bananas!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4-5 Servings
- Category: Quick Bread
- 4 tablespoons unsalted butter, diced
- ¼ cup brown sugar
- ¼ cup sugar
- 1 large egg
- 1 large overripe banana, mashed
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini loaf pan with baking spray and set aside.
- In a small saucepan, gently cook the butter over medium-low heat, stirring regularly. Once the butter is completely melted, begin stirring more often. The butter will melt, sizzle, and foam as it browns. The butter will slowly turn from pale yellow to golden and you will see dark flecks forming in the mixture. Once fragrant, remove from the heat immediately by pouring into a medium-sized mixing bowl.
- Add the brown sugar and sugar to the browned butter and stir to combine. Next, add in the egg, banana, and vanilla extract, stirring after each addition. Finally, toss in the flour, cinnamon, baking powder, baking soda, and salt. Stir just until combined. Pour the batter into a prepared pan and bake in the oven for about 35-40 minutes or until a toothpick inserted barely comes out clean. Allow to cool slightly before removing from the pan to cool completely.
- If you don’t have a mini loaf pan, you can bake this in a standard sized loaf pan. Baking time will be less, approximately 22-25 minutes total.