One-Banana Banana Bread (very flavorful, not too sweet)
Ingredients
- ⅓ cup [80 g] mashed banana from about 1 overripe banana*
- 3 Tbsp [40 g] neutral oil**
- 1 large egg white
- ¼ cup [50 g] sugar
- ⅛ tsp fine sea salt or table salt
- ½ cup [65 g] all purpose flour
- ⅛ tsp baking soda
- ⅛ tsp baking powder
Instructions
- Preheat the oven to 350° F [180° C].
- Line a muffin tin with 3 liners or grease a 2½ cup [590 mL] capacity baking dish.
- In a medium mixing bowl, whisk the mashed banana together with the oil until very well combined. Add the egg white, sugar, and salt, and whisk together until completely incorporated.
- In another medium mixing bowl, whisk or sift together the flour, baking soda, and baking powder.***
- Add the wet mixture to the flour mixture and stir to combine. Do not over-mix (stop mixing as soon as there are no dry pockets of flour).
- Spoon the batter into the pan or muffin tin.
- Bake for about 25 minutes.**** Check for doneness by inserting a toothpick or wooden skewer into the center of the loaf or a muffin. If it comes out with batter, it needs more time, but if it comes out with just some crumbs, it’s ready to take out.
- Remove from the pan/muffin tin and cool on a rack. If you have a mini loaf, let it cool for at least 20 minutes before slicing.
Notes
* If your banana is very small and doesn’t quite reach ⅓ cup, you can top it up with 1-2 Tbsp [15-30 mL] of milk or applesauce to reach ⅓ cup [80 g] total.
If you have too much banana, don’t use it all in a 1x batch of this recipe. Just use ⅓ cup [80 g]. Or, if your banana is absolutely gigantic, you can easily increase this recipe 1.5x or 2x. For 1.5x, use 1 whole large egg instead of 1.5 egg whites.
If you for some reason want to 3x this recipe, congratulations, you can make a standard-sized recipe and you don’t need this one-banana one.
** E.g., canola or even a light-tasting olive oil
*** If you want to save on dishes, place a fine mesh sieve over a paper towel and add the flour, baking soda, and baking powder to the sieve. Sift the dry ingredients directly onto the wet ingredients (and don’t forget the dust that filtered onto the paper towel too).
**** Muffins should take 25 minutes. If your pan is on the wide side, it may take more like 20 minutes. If your pan is on the narrow side, it may take more like 30 minutes. There’s not a super standard 2½ cup baking vessel, hence the range. Just be sure to test yours with a toothpick to make sure it’s done.
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Find it online: https://cardamomandtea.com/113556/one-banana-banana-bread/