Description
A moist, customizable banana bread using just one ripe banana. Perfect for quick snacks, breakfast, or tea with options for mini loaves or muffins. Lightly sweetened with natural sugars and enhanced with olive oil and walnuts for richness.
Ingredients
1 large ripe banana (½ cup + 1 tbsp mashed)
1 egg
1 tsp vanilla extract
3 tbsp olive oil
½ cup + 1 tbsp all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
½ tsp baking soda
¼ tsp salt
¼ cup chopped walnuts (optional)
Instructions
Preheat oven to 325°F (160°C)
Line muffin tins (6 cups) or mini loaf pans (3 pans) with paper liners or grease with oil
Mash banana in a large bowl until smooth
Whisk in egg and vanilla extract
Stir in olive oil until fully combined
In a separate bowl, whisk flour, granulated sugar, brown sugar, baking soda, and salt
Add dry ingredients to wet ingredients, stirring just until combined
Fold in walnuts if using
Divide batter evenly into prepared pans
Bake 15-20 minutes until golden and a toothpick inserted comes out clean
Cool in pans for 5 minutes, then transfer to wire racks
Notes
Use a flax egg (1 tbsp flaxseed + 3 tbsp water, set 5 minutes) as a vegan alternative
Replace up to 50% flour with almond flour for gluten-free version
Substitute olive oil with melted coconut oil for nutty flavor or canola oil for neutral taste
Store in an airtight container at room temperature for 1-2 days or freeze for up to 3 months
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (2.5 oz/70g)
- Calories: 185
- Sugar: 9g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg