Single Serve Banana Bread Recipe (No Egg)

Name: Chocolate Banana Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 medium ripe bananas (mashed); ½ teaspoon water; 1 tablespoon butter (softened); ¼ cups all-purpose flour; 1 tablespoon brown sugar + 1 teaspoon; ½ teaspoon baking powder; ⅛ teaspoon salt; ¼ teaspoon vanilla extract; 1 tablespoon greek yogurt; 1 tablespoon semi-sweet chocolate chocolate chips

Jump to Recipe

My tempting Single Serve Banana Bread recipe is made with one over ripe banana and gooey chocolate chips, and no eggs are needed. This recipe turns out great every time. Also, there is no electric mixer needed for my delicious bread recipe, which means you just need one bowl and one spoon!

If you are a fan of quick and easy dessert breads, you must try my popular fluffy homemade biscuits and gravy, small batch cinnamon rolls, this mini pound cake recipe, and the zingy small loaf courgette cake.

Sliced banana bread on white plate with blue coffee cup and flowers in the background.

Reasons you will love this recipe

It’s a no egg banana bread recipe! If you don’t like dealing with recipes that call for half an egg or just an egg yolk or egg white, then this one is for you. Using yogurt to act as a binder works great. This single serving banana bread is perfect for those times when you have a taste for an old-fashioned dessert. Ready in under an hour, all you need for this easy recipe, is one overripe banana and a few common ingredients.

And did I mention no mixer, just a bowl, spoon, and baking dish! Midnight Banana bread, here I come! The best mini banana bread recipe!

Main Ingredients Notes

measured out ingredients to make a single serving banana bread.

Semi-Sweet Chocolate Chips: For a basic banana bread, you can use only one (1-ounce) square of a chocolate baking bar or omit it completely. Chocolate chips can also be substituted.
Brown Sugar: Light or Dark brown sugar can be used. You can also substitute white granulated sugar, but I prefer the velvety flavor of brown sugar.
Yogurt: Yogurt is used as an egg substitute. Equal amounts of applesauce can also be used. For traditional banana bread, one egg yolk can be substituted.
Ripe Banana: The riper the banana, the sweeter the banana. Also, a soft ripe banana mixes well. Just one banana for this single-serving banana bread recipe.
Vanilla Extract: A thicker vanilla paste adds an extra level of vanilla to the bread. Substitute in equal amounts.

EXPERT TIP: Have perfectly over ripe bananas, but no time to make the banana bread?

Peel the bananas, slice and place a single layer on a parchment lined baking sheet. Place in freezer for a few hours, when frozen, store in a Ziploc bag in your freezer and you will always have a perfectly overripe banana for those midnight banana bread cravings. 🙂

How to Make Banana Bread for One

A small round baking dish coatedin butter and lightly sprinkled with flour.

Step One: Preheat the oven to 350 degrees. Lightly coat an 8 or 10-ounce baking ramekin with oil or butter.

Mashed banana with water and butter in small bowl.

Step Two: In a medium-sized bowl, mash the bananas. You will have about half a cup of mashed banana. Add the water and then add the softened butter, mix it all together.

Step Three: In a separate medium-size bowl, mix the flour, baking powder, brown sugar, and salt.

Banana bread batter in small white bowl.

Step Four: Mix the yogurt into the flour mixture. Add the mashed bananas to the flour mixture and stir until combined. Add the mashed bananas to the flour mixture and stir until combined. Stir in the vanilla paste.

Step Five: Fold in the chocolate chunks into the batter.

Banana bread batter in 10-ounce round white baking dish.

Step Six: Pour in the prepared dish and bake in a 350°F preheated oven for about 40 minutes.

Baked banana bread in small round baking dish.

Step Seven: Let cool then remove from pan to serve. Run a knife around the edges of the pan to loosen and remove.

Since this is a no mixer needed banana bread, I’ve been known to whip up a loaf at midnight. I do love a quiet recipe.

Recipe Notes and Cooking Tips

The bananas are the star, but not the fresh firm banana! Bananas that are overripe are perfect and make the banana bread tastes amazing and moist.
When the bananas are starting to become overripe, my thoughts go to banana bread, but I don’t always have the time to make the bread at the optimal moment. The solution is to freeze the overripe bananas. Just place the unpeeled banana in the freezer, then when frozen, place in a Ziploc bag.
Remember always to check your oven temperature to confirm you have an accurate temperature reading. I know my oven runs 25 degrees cold so I adjust the temperature to compensate for the difference.

How To Keep the Banana Bread Moist.

Wrap the fresh chocolate chip banana bread in plastic wrap or aluminum foil and store it in the refrigerator.

The Banana Bread can be frozen for a couple of months. Wrap tight or vacuum seal the to enjoy later. When ready, defrost and warm up in the microwave. Enjoy with a cup of coffee on a lazy Sunday afternoon for an elegant little treat.

What is a good substitute for butter in a banana bread recipe?

Vegetable oil, unsweetened applesauce, or yogurt can be used in a 1:1 ratio with melted butter. You can also add extra mashed banana.
Keep in mind that if you are using a butter substitute that is liquid like oil, you may need to adjust the recipe’s other liquid ingredients accordingly. Also, keep in mind that each of these substitutions will give a slightly different flavor to the final product.

Why is my banana bread dense and not moist and fluffy?

The most common reasons are over mixing which can cause the gluten in the flour to develop too much, resulting in a dense texture. Also using bananas that are not ripe enough can cause the bread to be dense and not sweet enough.
Other reasons include using too much flour: If too much flour is used, it can cause the bread to be dense and dry. Not using enough baking powder or baking soda can result in a dense texture.
Finally, over baking the bread can cause it to become dry and dense.

Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow “A Weekend Cook” on Pinterest and my Facebook page.