Here’s my easiest go-to recipe for making a small-ish banana bread from 2 bananas only.
It will make 6-8 slices depending on your desired level of thicc-ness and be completely satisfactory.
You can make it with yogurt/milk or plant-based sub, or just use oil all the way.
You can add up to 1/2 cup of mix-ins like chopped nuts, dried fruit and/or chocolate.
I don’t know what else to tell you, got two ripe nanars? This is your recipe.
It makes the coziest breakfasts with some protein on the side, ask my dear husband and he shall approve as he’s been eating these breads for months now.
If you don’t have a junior loaf pan (Here’s a link to the junior loaf pan I like to use), just bake them as muffins, reduce baking time to 20-25 minutes.
Let me know if you give this one a try!
Small-batch Banana Bread
Equipment
- 1 Junior loaf pan (or muffin pan)
Ingredients
- 2 large ripe bananas, mashed (about 240 g)
- 2 tbsp any oil (28 g)
- 1/4 cup any yogurt/milk (60 g) dairy-free if desired
- 2 tbsp any sugar/sweetener (24 g) brown/coconut works best
- 1/2 tsp (optional) vanilla extract
- 1 cup flour (120 g) gf all purpose if desired
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp (optional) ground cinnamon
Mix-ins
- 1/2 cup chopped nuts, dried fruit or chocolate mix it up and enjoy yourself
Instructions
- Preheat oven to 350F and line a junior loaf pan (or muffin pan) with parchment.
- In a bowl mash bananas and add oil, yogurt, sugar, vanilla and blend until combined.
- In a separate bowl whisk together flour, baking soda, baking powder, salt, cinnamon.
- Add dry into wet and fold with a spatula or spoon until combined, avoid overmixing.
- Fold in mix-ins. I like to use 1/4 cup chocolate and total 1/4 cup nuts and fruit.
- Pour into your loaf and bake around 40 minutes until a knife inserted comes out clean.
- Let your loaf cool before slicing and enjoy!
Notes
- I’ve made this with with variety of regular and dairy-free yogurt/milk and it always worked beautifully.
- I like to use 1/4 cup chocolate and 1/4 cup nuts/fruits but you can use any mix.
- The loaf is just sweet enough for a special breakfast. For a dessert-loaf increase sugar/sweetener to 1/4 cup.
- The loaf is soft and yummy but for the absolute richest texture increase oil to 1/4 cup and cut down the yogurt/milk to 2 tbsp.
- The recipe will make 6 or so muffins. Reduce baking time to 20-25 minutes.
- Here’s a link to the junior loaf pan I like to use.
Truly fabulous. I was skeptical that this would work without any eggs, but my skepticism was unwarranted – it’s terrific. And super easy! Thank you!
Hi D – I know right? I was also astonished first time I made egg-less banana bread like this. Bananas themselves are moist and binding enough themselves! So glad you enjoyed these, keep me posted 🙂