Small Batch Banana Nut Bread
Indulge in the cozy comfort of homemade Small Batch Banana Nut Bread—perfectly portioned to satisfy your cravings without overwhelming your kitchen. This recipe is a delightful way to use up two ripe bananas and features a blend of brown and granulated sugars for a touch of caramelized sweetness. Chopped walnuts or pecans add a satisfying crunch, while a hint of optional cinnamon infuses warmth into every bite. Ready in just 45 minutes, including baking time, this easy-to-follow recipe marries moist, tender banana bread with nutty goodness, making it ideal for small households or anyone seeking a quick baking project. Serve it warm with a pat of butter or enjoy it on its own for a perfectly sweet snack or breakfast treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large ripe bananas
- 4 tablespoons unsalted butter
- 0.25 cup granulated sugar
- 0.25 cup brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup chopped walnuts or pecans
- 0.25 teaspoon ground cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a small loaf pan (approximately 5x3 inches) or line it with parchment paper for easy removal.
In a large bowl, mash the ripe bananas with a fork until smooth. Set aside.
Melt the butter in a microwave-safe bowl or on the stove, and let it cool slightly.
Add the melted butter, granulated sugar, and brown sugar to the mashed bananas, mixing well until fully combined.
Beat in the egg and vanilla extract until the mixture is smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix—the batter should be thick and slightly lumpy.
Fold in the chopped nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 86.1 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 115 mg | 9% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
