One Egg Banana Bread
A moist, flavorful banana bread with ripe banana sweetness, perfect for breakfast or snack, suitable for all banana lovers and quick bread enthusiasts.
Ingredients
Instructions
- Mash the bananas with a fork.
- Stir in all ingredients: sugar, egg, flour, melted butter, baking soda, and salt.
- Pour the batter into a greased 9 x 5-inch loaf pan.
- Bake at 325°F (163°C) for 50 minutes.
Tips & Substitutions
For a moister banana bread, use very ripe bananas and ensure they're well mashed. You can substitute the melted butter with applesauce for a lighter option, or use brown sugar instead of white for a deeper flavor. If you're feeling adventurous, add a handful of walnuts or chocolate chips for extra texture. This recipe is also a great starting point for experimenting with spices like cinnamon or nutmeg.
Serving Suggestions
Slice the banana bread and serve it warm or at room temperature. It pairs beautifully with a spread of butter or cream cheese for added richness. For an indulgent twist, serve it alongside a scoop of vanilla ice cream or a dollop of Pear Or Pineapple Cream Cheese Spread. This banana bread also makes a lovely breakfast option when paired with fresh fruit and a cup of coffee.
Storage & Reheating
Let the banana bread cool completely before storing. Wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container or freezer bag and freeze for up to 3 months. When ready to enjoy, thaw it at room temperature or warm it slightly in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of One Egg Banana Bread contains roughly 255 calories, with 4g protein, 54g carbohydrates, and 3g fat. It is a good source of vitamin C (17% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 967mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that it may result in a denser texture, so consider using half whole wheat and half all-purpose for a better balance. Adjust the moisture slightly if needed, adding a touch more melted butter or a bit of milk.
How do I know when the banana bread is done baking?
To check if your banana bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it's ready. If there's wet batter on the toothpick, continue baking for a few more minutes and check again. The edges should be golden brown, and the bread should spring back when lightly touched.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding nuts like walnuts or pecans, or chocolate chips, is a delicious way to enhance the flavor and texture of your banana bread. Fold in about 1/2 to 1 cup of your choice right after mixing the wet and dry ingredients. Just be mindful not to overmix to keep the bread tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).