Quarantine day *insert number here* and I am counting down until the stay-at-home rule is lifted. Raise your hand if you’re also going stir crazy.
So far we’ve gone for numerous walks. My yoga mat lives on the living room carpet now, although who knows if the extra padding reduces the impact of a jump squat. Downstairs neighbors, if you’re reading this, I sincerely apologize. I also searched for puppies to adopt. We bought a cozy pink armchair and a rug for the bedroom. Is this what retirement is like? I’m not sure I like it. (Please don’t remind me of that when it comes time to actually retire.)
Then, amidst the sameness of pandemic daily life, I made a small batch banana bread that ranks high on the “it’s so cute I want to eat it” list. It’s just the right amount for a couple of people to eat straight out of the oven. Maybe the opportunity to use that single, lonely, overripe banana RIGHT NOW instead of freezing it for later will spark as much joy for you as it did for me. And despite the still empty shelves of flour, I hope you have enough to bake this. Skip the streusel if you’re really desperate, however only if you truly must.
A quick note– I used a scale to create this recipe, due to the small quantities. I’ve included volume measurements, as converted with King Arthur’s Ingredient Weight Chart. For best results, aka most similar to mine, use a scale!
Small Batch Banana Bread
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 1 (5.75 x 3-inch) loaf
Ingredients
For the Banana Bread:
- 1 ripe banana, mashed
- 1 large egg
- 53 grams (1/4 cup) brown sugar
- 50 grams (1/4 cup) light olive oil or neutral oil
- Splash of vanilla extract
- 1/8 teaspoon nutmeg
- Pinch of kosher salt
- 70 grams (1/2 cup + 1 tablespoon + 1 teaspoon, spoon & level) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
For the Streusel:
- 10 grams (2 1/2 teaspoons) brown sugar
- 10 grams (1 tablespoon + 1 teaspoon, spoon & level) all-purpose flour
- 10 grams (1 1/2 tablespoons) rolled oats
- 1 tablespoon + a little bit of light olive oil or neutral oil
- Pinch of kosher salt
Steps
- Preheat the oven to 350ºF. Lightly spray a mini (5.75 x 3-inch) loaf pan and line with parchment paper.
- In a medium mixing bowl, whisk together the mashed banana, egg, sugar, oil, vanilla, nutmeg, and salt. Add the flour, baking powder, and baking soda. Whisk until just combined, then pour into prepared pan.
- Use your hands to mix the streusel ingredients together in a small bowl, until holds together like wet sand when pinched. Crumble on top of the banana bread batter.
- Bake for 30 minutes, until the top springs back when gently pressed. Cool on wire rack. Although it won’t last that long, you can store the banana bread in an airtight container at room temperature for 3 days.
- For the Banana Bread:
- 1 ripe banana, mashed
- 1 large egg
- 53 grams (1/4 cup) brown sugar
- 50 grams (1/4 cup) light olive oil or neutral oil
- Splash of vanilla extract
- ⅛ teaspoon nutmeg
- Pinch of kosher salt
- 70 grams (1/2 cup + 1 tablespoon + 1 teaspoon, spoon & level) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- For the Streusel:
- 10 grams (2½ teaspoons) brown sugar
- 10 grams (1 tablespoon + 1 teaspoon, spoon & level) all-purpose flour
- 10 grams (1½ tablespoons) rolled oats
- 1 tablespoon + a little bit of light olive oil or neutral oil
- Pinch of kosher salt
- Preheat the oven to 350ºF. Lightly spray a mini (5.75 x 3-inch) loaf pan and line with parchment paper.
- In a medium mixing bowl, whisk together the mashed banana, egg, sugar, oil, vanilla, nutmeg, and salt. Add the flour, baking powder, and baking soda. Whisk until just combined, then pour into prepared pan.
- Use your hands to mix the streusel ingredients together in a small bowl, until holds together like wet sand when pinched. Crumble on top of the banana bread batter.
- Bake for 30 minutes, until the top springs back when gently pressed. Cool on wire rack. Store in an airtight container for 3 days at room temperature (although it won't last that long).
