One Banana Banana Bread!

one banana banana bread cooling in loaf pan on white board

One Banana Banana Bread with Chocolate Chips and Walnuts ~ when there’s just one banana left on the counter, this one-banana, one-bowl quick bread recipe steps up to the plate.

one banana banana bread in loaf pan with yellow napkin

Only got one banana? Make this fabulous one banana banana bread!

This bread makes great use of that one lone banana that got left a little too long on the counter. It’s got a wonderfully moist texture and even though it only uses one banana it still has that classic-banana bread aroma and taste.

It’s perfect for those of you who appreciate banana flavor but don’t want to be hit over the head with it.

Loaf of one banana banana bread on cooling rack

The scent of banana bread baking in the oven has to be one of the most comforting smells in the world. I love the idea of making the batter for this bread the night before, and baking it up fresh the next day. Just be sure to add the mashed banana just before baking, so it doesn’t brown. You can basically roll out of bed and enjoy thick slices of fresh-out-of-the-oven banana bread  ~ score!

check to see that you have everything:

  • banana ~ just one!
  • butter
  • egg
  • milk
  • flour
  • sugar
  • vanilla
  • baking soda
  • salt
  • chocolate chips ~ optional
  • walnuts ~ also optional
Overhead photo of one banana bread sliced on a board, next to a piece on a plate

Tips for the perfect banana bread ~

  • Ripe bananas yield the best flavor, although you can use bananas at any stage.
  • Don’t over mix your batter. Blend it just until everything is combined.
  • Use a heavy duty aluminum loaf pan. I don’t like glass or dark coated pans, which tend to cook too quickly or unevenly.
  • Line your loaf pan with a long sheet of parchment paper so you can lift the cooked bread out for cooling and neater slicing.
  • Invest in an inexpensive oven thermometer so you can be sure of your oven temperature. A few degrees either way can make a big difference in the success of your banana bread.
  • A little bit of good vanilla extract really brings out the banana flavor.
  • Did you know that you can make this batter the night before, and bake it fresh in the morning? Just leave out the banana and add it in the morning to prevent browning.
  • Banana bread freezes well, just cool it completely before wrapping. I like to double wrap my bread, first in plastic or foil, and then in a sturdy zip lock freezer bag.

Reader Raves ~

“I absolutely loved this recipe! It is a great mixture of banana and chocolate. I tried making it with half brown sugar and half white sugar instead of all white and I think this will be our family’s to go chocolate chip banana recipe.” ~Nazanin

“Thank you very much for this recipe for my lone banana. I think this is the way I’m going to make it from now on. I made this recipe last night and everyone loved it.”  ~Hilary

still craving banana?

A loaf of banana bread
3.59 from 449 votes

One Banana Banana Bread

One Banana Banana Bread with Chocolate Chips and Walnuts ~ when there’s just one banana left on the counter, this one-banana, one-bowl quick bread recipe steps up to the plate.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 10 servings
Calories 340kcal
Author Sue Moran


  • 1 ripe banana
  • 1/2 cup (1 stick) butter
  • 1 egg
  • milk Note: you'll add the milk to the egg to equal one cup.)
  • 1 1/2 tsp vanilla
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 pinch salt
  • 1/2 cup dark chocolate chips optional
  • 1/2 cup roughly chopped walnuts optional


  • Preheat oven to 350F
  • Add the softened butter and banana to the bowl of a stand mixer, fitted with a paddle attachment, and mix until blended and smooth. (Or, if you don’t have a stand mixer, mash the banana by hand with a fork, and add in the softened butter along with the rest of the ingredients)
  • Add the egg to a liquid measuring cup and then add milk to make one cup.
  • Add the egg and milk, vanilla, flour, sugar, baking soda, and salt, and mix until no lumps remain.
  • Fold in the chocolate chips and walnuts until evenly distributed.
  • Pour the batter into a prepared loaf pan, and bake for about 40-45 minutes, until risen and golden brown on top, and a toothpick inserted in the middle comes out without batter clinging to it. (Moist crumbs are fine.)

Cook’s notes



  • The add-in’s are optional, so feel free to choose your own mix! Pecans would be great in place of the walnuts, and peanut butter chips can be used for that classic banana-and-peanut butter vibe.  Try 1/2 cup of sweetened shredded coconut, too.
  • Use tangy buttermilk or yogurt in place of the milk.
  • Got 2 bananas?  Try chopping an additional banana and folding it in with the chips and nuts.
  • Bake the batter in a muffin tray for delicious banana bread muffins.  Reduce the cooking time and keep an eye on them in the oven.
*Recipe adapted from A Farmish Kind of Life.


Calories: 340kcal | Carbohydrates: 44g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 216mg | Potassium: 171mg | Fiber: 2g | Sugar: 25g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    August 28, 2022 at 6:05 am

    What size loaf pan

  • Reply
    June 16, 2022 at 8:19 pm

    5 stars
    Softened a refrigerated stick of butter in the microwave for 30 seconds and then added the banana. Used the whisk attachment of my stick blender to mix everything and then folded the nuts and chocolate chips with a spatula. Made them as muffins in a 12 muffin silicone pan. Baked 25 minutes and they were done perfectly. Did not wait long enough to try to pop them out though, so I broke half of them in half. Next time will let them cool a bit longer and pop them out more carefully. Thanks for the recipe!

  • Reply
    May 13, 2022 at 1:36 pm

    5 stars
    Nice batter. Added 1/2 tbs ground chia seeds. Used 1/2 the butter and substituted canned coconut milk for the regular milk. Added a dust of cinnamon, 1/4 cup of raisins and 1/2 tsp baking powder. Used only 1/4 cup of sugar. (Trying to stay away from sweets.)

    I did use the stand mixer. Baked a bit longer as I prefer a crunchier bread. Used the parchment paper in a glass dish. Very good basic recipe. Thanks, Deno

  • Reply
    April 22, 2022 at 9:29 pm

    Do you use salted butter?

    • Reply
      Sue Moran
      April 23, 2022 at 7:39 am

      I always bake with unsalted.

  • Reply
    April 21, 2022 at 5:04 pm

    5 stars
    This was a great recipe–I used applesauce instead of butter and it’s super yummy. Almond milk instead of regular milk also worked and I was so thankful to find a recipe for my lone overripe banana.

    • Reply
      Sue Moran
      April 21, 2022 at 5:47 pm

      It’s amazing what one little banana can do 😉

  • Reply
    Kavita Teemul
    January 25, 2022 at 9:20 am

    5 stars
    Hi, I’m from Trinidad in the West Indies and I wanted to say that my 15yr old son made this by himself last night (his very first time baking anything!!) and it came out PERFECTLY – He was truly impressed with himself. He added chocolate chips and crushed hazelnuts . So thank you very much for your recipe 🙂

    • Reply
      Sue Moran
      January 25, 2022 at 9:23 am

      Thanks Kavita ~ looks like you’ve got a future chef in the family 🙂

  • Reply
    January 11, 2022 at 10:53 am

    I made the meyer lemon pudding and it was delicious but this one doesn’t seem to have the option for metric measures. Am I missing something?

  • Reply
    [email protected]
    October 31, 2021 at 9:58 am

    5 stars
    All my four children, love this recipe!I love it too!

    • Reply
      Sue Moran
      October 31, 2021 at 3:14 pm

      It’s hard to get four kids to agree!

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