Recipe: One-banana Banana Bread

Sometimes you only have one over-ripe banana, and luckily with Google, I was able to find this recipe from the Baking Mischief blog for a banana bread mini-loaf that calls for just one ripe banana!

Ingredients

• ½ cup (100g) granulated sugar
• ½ cup (60g) all-purpose flour
• ¼ teaspoon ground nutmeg
• ¼ teaspoon baking powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt (¼ if using unsalted butter)
• 1 medium overripe banana
• 1 large egg
• 3 tablespoons (42g) butter melted

Cinnamon Sugar Crust

• 1 teaspoon (4g) granulated sugar
• ¼ teaspoon ground cinnamon

Directions

1. Preheat your oven to 350°F. Grease a mini loaf pan, line with parchment paper sling (optional), and set aside.
2. In a medium bowl, whisk together sugar, flour, nutmeg, baking powder, baking soda, and salt.
3. In a separate medium bowl, mash the banana and whisk in the egg until well-combined. Pour banana mixture into the dry ingredients and mix until just-combined.
4. Add melted butter, and mix until butter is incorporated into the batter. Don’t over mix, but there should not be pools of butter remaining around the edges of the batter.
5. Transfer the batter to your prepared loaf pan, leaving ¾ inch of space from the top of the pan (discard extra batter if there is too much).

Optional Cinnamon Sugar Crust

• In a small bowl, stir together sugar and cinnamon and sprinkle evenly over the top of the batter.

        6. Bake for 30 to 38 minutes, until a toothpick inserted into the center of the loaf comes out clean.

        7. Allow to cool in the pan for 15 to 20 minutes before removing and slicing. Then serve! 

I was baking at my parents' home in New Hampshire, so I didn't know where everything was. I found measuring cups but not measuring spoons, and I found cinnamon very quickly, so I used that without even bothering to look for the nutmeg (I did not make the cinnamon sugar crust. Why add an extra step?). So the measurements were estimated. Also, the house has a small oven with uneven heat, so I only baked my loaf for 25 minutes and that was perfect (at 20 it was still jiggly in the middle, but at 25 it had a browned top and the toothpick came out clean). It smelled so good coming out of the oven! This cake is so moist and delicious. I will definitely be making this one again!