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Easy One Bowl Single Serving Banana Bread Recipe

My tempting single serving one-bowl Banana Bread recipe for one is made with one banana and gooey chocolate chips and no eggs needed. This recipe turns out great every time.  Also, this is a no electric mixer needed for my delicious bread recipe, which means you just need one bowl, one spoon!

If you are a fan of quick and easy breads you must try my popular biscuits recipes, 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.

Why You will love this recipe

  • It’s an eggless 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.
  • 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: You only use one (1-ounce) square of a chocolate baking bar or can also omit it completely for a basic banana bread. Chocolate chips can also be substituted.
  • Brown Sugar: Light or Dark brown sugar can be used. You can also substitute a white granulated sugar but I prefer the velvety flavor of the brown sugar.
  • Yogurt: The yogurt is used as an egg substitute. You can also use equal amounts of applesauce. For traditional banana bread, you can substitute using one egg yolk.
  • 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 vanilla paste is thicker and adds an extra level of vanilla to the bread. feel free to substitute in equal amounts.

How to Make an Eggless Banana Bread

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

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

Mashed banana with water and butter in small bowl.

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

Mashed banana with water and butter in small bowl.

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

Banana bread batter in small white bowl.

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 degrees 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.  

❄️ Storage

Stored in the refrigerator the bread will last for about 3-4 days.

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, overbaking 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.

close up of chocolate banana bread on small plate

Chocolate Banana Bread Recipe

A moist and easy dessert. Taste great with your morning coffee.
4.34 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 1 serving
Calories: 465kcal
Author:Sydney Dawes

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
  • teaspoon salt
  • ¼ teaspoon vanilla extract
  • 1 tablespoon greek yogurt
  • 1 tablespoon semi-sweet chocolate chocolate chips

Instructions

  • Preheat the oven to 350 degrees. Lightly coat a 10 or 12 -ounce baking ramekin with oil or butter.
  • In a medium-size bowl mash the bananas and add the water and then add the softened butter, mix it all together.
  • In a separate medium-size bowl mix the flour, baking powder, brown sugar, and salt.
  • 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
  • Fold in the chocolate chunks into the batter.
  • Pour in the prepared dish and bake in a 350° F preheated oven for about 40 minutes. Use a toothpick or cake tester to check the banana bread for doneness.
  • Let cool then remove from pan to serve. Run a knife around the edges of the pan to loosen and remove. The parchment paper on the bottom of the pan will make the loaf release easily.

Notes

Use Ripe Bananas: Overripe bananas are ideal for making banana bread. They are easier to mash, and their natural sweetness and moisture contribute to the bread’s flavor and texture.
Mash the Banana: You can use a mini food processor to thoroughly blend the bananas for your banana bread; however, with such a small amount, I usually just use a fork.
Measure Accurately: Precise measurement is vital in baking. Be sure to measure all your ingredients correctly to avoid any discrepancies in taste and texture.
Combining the Ingredients: opt for hand mixing in a bowl instead of resorting to an electric mixer. This approach is more practical given the modest quantity of batter you’re working with. Moreover, mixing by hand minimizes the risk of overmixing your batter.
Don’t Rush the Baking Time: Banana bread requires a relatively longer baking time at a lower temperature. Don’t rush it; let it bake thoroughly to ensure it’s adequately cooked inside out.
Let It Cool: Once baked, allow the banana bread to cool in the pan for at least 10-15 minutes before removing. This will make it easier to slice and prevent it from falling apart.
BONUS TIP: Sprinkle extra chocolate chips on top of batter for an extra chocolatey banana bread.

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 72g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 605mg | Fiber: 5g | Sugar: 32g
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