Small Batch Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Breakfast
Serves: 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
  • 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
Instructions
  1. Preheat the oven to 350ºF. Lightly spray a mini (5.75 x 3-inch) loaf pan and line with parchment paper.
  2. 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.
  3. 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.
  4. 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).
Recipe by Lenses and Lentils at https://lensesandlentils.com/small-batch-banana-bread/