Healthy Single Serve Banana Bread
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.
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 real 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 the oven. Preheat to 350°F (180°C) and lightly grease an 8-ounce ramekin or single-serve baking dish. READ NOTES FOR MICROWAVE INSTRUCTIONS.
- Mix the wet ingredients. In a mixing bowl, mash the banana until smooth. Whisk in the egg, milk, maple syrup (or honey), nut butter, and vanilla until fully combined.
- Add the dry ingredients. Stir in the oat flour, baking powder, cinnamon, and salt until no dry flour remains. Fold in chocolate chips or walnuts if using.
- Transfer to the greased ramekin. Pour the batter into the greased ramekin. Top with extra chocolate chips or walnuts if desired.
- Bake. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Let it cool for 5 minutes. Serve with a drizzle of peanut butter, a dollop of yogurt, or fresh fruit.
Notes
Microwave method: To make this in the microwave instead of the oven, mix the batter as written and pour it into a microwave-safe mug or ramekin. Microwave on high for 90 to 120 seconds, depending on your microwave's wattage. Start at 90 seconds and add 10 to 15 seconds at a time until the top is set. Let it cool for 1 to 2 minutes before eating.
Use oat flour, not all-purpose flour. This recipe is built around oat flour. Don't swap in all-purpose flour. The ratios are calibrated for oat flour's higher absorption, and AP flour will bake up dense and gummy. If you don't have oat flour, blend ⅓ cup of rolled oats in a blender or food processor until fine.
Banana ripeness. Use a very ripe, spotty banana. The browner the better. If yours isn't ripe enough, microwave it for 20 seconds to soften and sweeten it.
Don't overmix. Stir just until the dry ingredients disappear. Overmixing oat flour batters makes the bread gummy in the middle.
Ramekin size. An 8-ounce ramekin is the right size. A smaller ramekin will overflow. A microwave-safe mug or small oven-safe baking dish works too.
To double the recipe. Double all ingredients and use one whole egg. Bake in two ramekins or one 5x5-inch oven-safe dish for 22 to 26 minutes.
Storing. Wrap tightly in plastic wrap or store in an airtight container. Keeps for 2 days at room temperature or up to a week in the fridge.
Freezing. Wrap in plastic wrap and place in a freezer-safe bag. Freezes well for up to 3 months. Thaw in the fridge overnight or at room temperature for 1 to 2 hours.
Reheating. Warm slices in the microwave for 15 to 20 seconds, or pop in the toaster.
Nutrition
Calories: 463kcal | Carbohydrates: 68g | Protein: 16g | Fat: 15g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 208mg | Sodium: 413mg | Potassium: 824mg | Fiber: 6g | Sugar: 20g | Vitamin A: 92IU | Vitamin C: 6mg | Calcium: 336mg | Iron: 2.7mg
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