Our family buys bananas often. I try to be strategic when I buy them so that we can have a few days of perfectly ripe bananas, yet there always seems to be one lonely banana left that turns too black too quickly.
There are lots of ways to use overripe bananas, but most of the time you need more than just one.
I wondered if you could make banana bread with just one banana, maybe just make a small batch of muffins or something, & then I found this recipe.
Banana bread using only one banana? Could it be?
This recipe produces a moist but dense bread with awesome banana flavor. I love this recipe because it’s not too mushy. I add slivered almonds for extra texture & flavor.
Since discovering this recipe, I’ve been a little bit banana bread obsessed. I have made it more times than I’ve made anything else in my life, ever. It’s just such a great, easy recipe! Not only that, but banana bread makes a great breakfast, snack, even dessert.
I love that it’s a ‘dump’ recipe – you literally just put everything in a bowl & mix it all up. I’ve made it with all purpose flour, whole wheat flour, & a combination of the two. It has worked with all of those variations – I just made it a full cup of milk when using whole wheat.
One week we had 2 bananas that were too far gone, so I made two loaves. My husband took one to work & he says it was gone in minutes!
Easy ‘One Banana’ Banana Bread
Makes 1 loaf
- 1 large overripe banana
- 1 1/2 cup flour
- 1 cup sugar
- 1 egg, plus enough milk to make 1 cup liquid
- 1 stick butter, softened, plus extra for greasing
- 1 tsp vanilla
- 1 tsp baking soda
- slivered almonds (optional)
- Preheat the oven to 350F. Grease your loaf pan.
- Place all of the ingredients in a large bowl. Mix with an electric mixer until all of the flour is incorporated, being careful not to over-mix. Mixture should be slightly lumpy, but not have large chunks.
- Pour batter into loaf pan.
- Bake for about 55 minutes. The bread is ready when the top no longer looks gooey & a toothpick comes out relatively clean (it is a moist bread, afterall!).
I always end up with a bruised banana too and wish I had more for bread, so I’ll have to try this!
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Thank you for this recipe…am going to make it with 1/2 cup all purpose flour and 1/2 cup whole wheat flour.
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You’re welcome! Hope it turns out wonderfully!