One Banana Banana Bread

This One Banana Banana Bread recipe really is made with just a single banana and is delicious with loads of cinnamon and banana flavor. It is a small batch recipe that uses simple pantry staples in just a few easy steps.

Why I love this recipe

This sour cream banana bread is a super easy and quick moist banana bread recipe that has the perfect texture and makes one standard-size loaf. It's great slathered with butter, or toasted, or use the slices to make banana bread French toast.

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Basic Ingredients

(amounts are listed in the recipe card at the bottom of the post)

butter

white sugar

eggs

vanilla extract

all purpose flour

baking soda

salt

banana, mashed

cinnamon applesauce

sour cream

Substitutions and Additions

You can substitute the sour cream with canola oil, vegetable oil, or Greek yogurt.

For chocolate chip banana bread, stir ½ cup of semi-sweet chocolate chips, or mini chocolate chips, into the batter before pouring it into the bread pan.

For banana nut bread, stir ½ cup of chopped nuts into the batter before baking.

Equipment used

• loaf pan
• stand mixer or hand mixer and large bowl

How to make easy One Banana Banana Bread

Step 1 - Preheat the oven to 350 degrees F.

Step 2 - Grease a loaf pan with shortening or butter.

Step 3 - Cream the butter, sugar, eggs, and vanilla in the bowl of a stand mixer with the paddle attachment. (You can also use a hand mixer and mixing bowl)

Step 4 - Add the flour, baking soda, and salt.

Step 5 - Next add the mashed banana, applesauce, sour cream, and nuts or chocolate (if using) to the banana mixture. Mix until well combined.

Step 6 - Pour batter into the prepared loaf pan and bake for 1 hour, or until the center of the loaf is set.

Step 7 - Remove the bread from the pan and allow to cool on a wire rack.

Slice, serve, and enjoy.

Pro Tips

To make banana muffins with this batter. Fill the muffin pan cups ¾ full of batter and reduce baking time to about 25 - 30 minutes.

Ripe, or overripe bananas work best in this recipe. Use a spotted or brown banana.

Store in an airtight container for 3 - 4 days.

Recipe FAQs

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