Small Batch Banana Bread

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!

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.

5.0 from 2 reviews

Small Batch Banana Bread

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Author: Sara

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

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).