Description
A single ripe banana transforms into a quick, spiced banana bread ideal for busy households. Perfect as mini loaves or muffins, this streamlined recipe balances sharp banana acidity with aromatic oils and customizable add-ins like coconut or nuts.
Ingredients
1 large ripe banana (or 2 small)
1 whole egg (or flax egg for vegan)
1 tsp vanilla extract
3 tbsp olive oil (substitute avocado oil)
½ cup + 1 tbsp all-purpose flour (or gluten-free blend)
¼ cup granulated sugar (or coconut sugar)
¼ cup brown sugar (or maple syrup)
¼ tsp baking soda (unsalted preferred)
¼ tsp sea salt (optional)
⅓ cup chopped walnuts (or pecans, shelled pistachios)
Instructions
Mash banana in a bowl until smooth.
Stir in egg, vanilla extract, and oil until fully emulsified.
Whisk flour, sugars, baking soda, and salt in a separate bowl.
Add dry ingredients to banana mixture; blend until smooth.
Fold in chopped walnuts.
Grease an 8″ loaf tin or 6 muffin cups.
Fill with batter (discard extra) and bake at 350°F for 14-20 minutes.
Cool for 10 minutes before slicing.
Notes
Customize with lemon zest or vegan egg substitutes.
Flax egg = 1 tbsp ground flax + 3 tbsp water.
Store in an airtight container for 2-3 days.
Use half the recipe for 3 mini loaves.
- Prep Time: 10
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: International (American/Korean fusion)
Nutrition
- Serving Size: 1 portion
- Calories: 215
- Sugar: 16g
- Sodium: 120mg
- Fat: 7.8g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 1.5g