This single-serve banana bread is super moist, packed with 16g of protein, and tastes like a soft, buttery banana cake. It's naturally sweetened, made with oat flour, and ready in just 20 minutes—perfect for a quick and easy banana bread for one.
Wow, absolutely delicious! I made the 2x version and cut it into quarters for a very satisfying snack! ★★★★★
- Lauren
Single-serve banana bread is one of my favorite quick treats. It’s soft, fluffy, and made with simple ingredients you probably already have. In just 20 minutes, you’ll have a warm, protein-packed banana bread all to yourself. Whether you add chocolate chips, a drizzle of peanut butter, or keep it classic, this recipe always hits the spot.
It's seriously perfect when you're craving classic banana bread but don't want to bake a whole loaf. I actually based this recipe on my high-protein single-serve baked oats—another reader favorite—and I make it a few times a week because it’s quick, satisfying, and means no leftover worries.
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Why You'll Love This Recipe
- Quick & Easy: Ready in under 20 minutes!
- Just for You: The best single-serve banana bread recipe.
- Naturally Gluten-Free: Made with oat flour, no refined flours.
- Secretly Healthy: It's made with oat flour and sweetened naturally with maple syrup and bananas.
- Soft & Moist: Super soft, fluffy, and tastes like a warm slice of banana cake.
The Ingredients
- Banana – Naturally sweetens the bread and keeps it soft and moist. You just need one super spotty banana.
- Egg – Binds everything together and adds structure.
- Milk – Adds moisture and a little flavor. I like vanilla almond milk, but any kind works.
- Maple syrup or honey – A natural sweetener that gives just the right amount of sweetness.
- Vanilla extract – Adds a warm, cozy vanilla flavor.
- Nut butter – Adds richness and flavor. I use peanut butter, almond butter, or sunflower seed butter.
- Oat flour – A wholesome, gluten-free base. You can buy it or just blend rolled oats at home.
- Baking powder – Helps the banana bread rise and stay fluffy.
- Cinnamon – For that classic warm banana bread flavor.
- Salt – Just a pinch to balance the sweetness.
- Mini chocolate chips or chopped walnuts – Optional, but so good! Add for extra texture and flavor.
See recipe card for quantities.
How to Make Banana Bread For One
- Step 1: Mash the banana, then whisk in the egg, milk, maple syrup, nut butter, and vanilla.
- Step 2: Stir in oat flour, baking powder, cinnamon, and salt until just combined. Add chocolate chips or walnuts if you like.
- Step 3: Pour the batter into a greased ramekin and top with extra chips or nuts.
- Step 4: Bake at 350°F (180°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Hint: Let the banana bread cool a bit before digging in—it makes slicing easier and the flavors shine.
Expert Baking Tips
- Use extra spotty bananas: The riper and browner the banana, the sweeter and more flavorful your bread will be.
- Grease your ramekin: This little step makes sure your banana bread comes out easily without sticking.
- DIY oat flour: Don't have oat flour? Just grind some rolled oats in a food processor until smooth.
- Microwave option: If you're short on time, pop it in the microwave for 90–120 seconds—it'll puff up while cooking and settle as it cools.
Equipment
- Mixing bowl
- Fork (for mashing the banana)
- Whisk or spoon (for mixing)
- Measuring cups and spoons
- Oven-safe ramekin (about 6–8 oz)
Substitutions & Variations
- Make it gluten-free: This recipe is already gluten-free; just ensure your oat flour is certified gluten-free.
- Make it dairy-free and vegan: Replace the egg with a flax or chia egg—mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water, then let it sit until thickened. Also, use plant-based milk.
- Make it nut-free: Swap nut butter for sunflower seed butter or tahini.
- Sweetener swaps: Use agave nectar or honey as a substitute for maple syrup.
- Add some mix-ins: Try folding in blueberries, shredded coconut, or dried cranberries for an extra burst of flavor and texture.
- Double Chocolate: Remove one tablespoon of oat flour and add two tablespoons of cocoa powder and two tablespoons of chocolate chips.
- Apple Cinnamon: Fold in 2 tablespoons of finely diced or shredded apple for extra sweetness and texture.
Storage & Freezing
- Storing: Wrap your banana bread tightly in plastic wrap or store it in an airtight container. It will keep for up to 2 days at room temperature or about a week in the fridge.
- Freezing: To freeze, wrap the banana bread well in plastic wrap and then place it in a freezer-safe bag or container. It will last for up to 3 months frozen.
- Reheating: To thaw, leave it in the fridge overnight or at room temperature for a couple of hours. Reheat slices in the microwave or toaster for a cozy, fresh-baked feel.
Frequently Asked Questions
Use a 6–8 oz oven-safe ramekin or small baking dish. You can also use a small 5-inch loaf pan; keep an eye on the baking time.
Yes! Microwave on high for 90–120 seconds. It will puff up while cooking and settle as it cools. The texture will be slightly softer than oven-baked, but still delicious.
Yes, you can! Preheat your air fryer to 290°F and air fry for 12–15 minutes until golden and fluffy.
Yes! You can bake it ahead and store it covered at room temperature for up to 2 days, or in the fridge for up to a week. For the best texture, reheat it briefly in the microwave or toaster before serving.
Yes! Just double all the ingredients and divide the batter between two ramekins, or use a slightly larger baking dish (like this 6.5-inch dish). Bake time may be a few minutes longer—keep an eye on it and check with a toothpick.
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Single Serve Banana Bread
Ingredients
- ½ large ripe banana, spotty and brown for extra sweetness
- 1 large egg
- 3 tablespoon almond milk or oat milk, I love vanilla unsweetened almond milk
- 1 tablespoon maple syrup or honey
- ½ teaspoon vanilla extract
- 1 tablespoon nut butter, peanut butter, almond butter, sun butter, or cashew butter
- ⅓ cup oat flour, homemade or store-bought
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon salt
- Optional: 2 tablespoon mini chocolate chips and/or chopped walnuts
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a single-serve baking dish or 8-ounce ramekin.
- In a mixing bowl, mash the banana until smooth. Then, whisk in the egg, milk, maple syrup (or honey), nut butter, and vanilla extract until well combined.
- Add the oat flour, baking powder, ground cinnamon, and salt to the wet ingredients. Stir the mixture until there are no visible traces of dry flour. Optionally, mix in the chocolate chips and/or chopped walnuts for added texture and flavor.
- Pour the batter into the greased oven-safe ramekin. Top with additional chocolate chips and walnuts if desired.
- Bake for 18 – 22 minutes or until a toothpick comes out clean.
- Let them cool for 5 minutes. Serve with a drizzle of peanut butter, a dollop of yogurt, and/or fresh fruit. Enjoy your single-serve banana bread!
Nicole says
Can I use all purpose flour the same measurement as the oat flour?
lauren ames says
Wow, absolutely delicious! I made the 2x version and cut into quarters for a very satisfying snack!