This Single Serve Cinnamon Swirl Banana Bread recipe is a super small batch banana bread recipe that uses only 1 ripe banana and serves just 1-2 people! It has a layer of cinnamon sugar in the middle and on top that gives it a crunchy topping. It's perfect when you have a craving for banana bread but only have one ripe banana lying around. It's all mixed up in one bowl without using a mixer!
For other single serve recipes, try this Single Serve Sugar Cookie, this Instagram Viral Single Serve Chocolate Chip Cookie, or Single Serve Brownie.
⭐Why I Love It:
- Super Small Batch Cinnamon Swirl Banana Bread Recipe - I love that this single serve banana bread recipe makes just enough for 1-2 servings so I can satisfy my banana bread craving without having to make an entire loaf or two. When I am wanting a full batch of banana bread, I love this recipe for Moist Banana Bread Made with Oil. Or for another single serve breakfast recipe, you have to try these Single Serve Pancakes!
- Only 1 Banana Bread Recipe - This is the best recipe for that last, lonely ripe banana! If you want a chocolate version, I also love this Single Serve Chocolate Banana Bread recipe or a regular banana bread, try this Single Serve Banana Bread.
- No Mixer Needed - Because it's such a small amount of batter, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Tender and Moist - The texture is super moist thanks to the ratio of banana and melted butter to dry ingredients. And I love the crunchy cinnamon sugar topping on top!
🥘Ingredients
- One Ripe Banana - Make sure your banana is extra ripe and soft as this helps sweeten the bread and gives a moister texture. In addition to banana bread, I also love using ripe bananas to make Banana Bread Baked Oats or Pumpkin Banana Muffins!
- Melted Butter - I used unsalted, but if you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
- White Granulated Sugar
- Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center.
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Soda - This is the leavener for the bread to help it rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- Ground Cinnamon - I love adding a little it of warm spice to my banana bread.
- Cinnamon Sugar - The cinnamon sugar is adding both as a layer in the middle and sprinkled on top! This not only gives the nice cinnamon swirl but you also get the crunchy sugar topping. For other recipes using cinnamon sugar try these Snickerdoodle Blondies or Cinnamon Sugar Pretzels. Or for another small batch recipe, try this Single Serve Snickerdoodle Cookie!
See the recipe card for full information on ingredients and quantities.
🔪How To Make Single Serve Cinnamon Swirl Banana Bread
This recipe for Single Serve Cinnamon Swirl Banana Bread is easy to mix up in one bowl and with no mixer! Then just pour in a large ramekin and bake!
Photo 1 - Mash the banana with a fork in a medium bowl. Mix in the sugar and cinnamon with the fork until well combined. Add the melted butter, egg yolk, and vanilla - mix well.
Photo 2 - Stir in the flour, baking soda, and salt until just combined.
Photo 3 - Pour half of the batter into the greased ramekin, top with about half of the cinnamon sugar, then the other half of the batter. Finally top with the rest of the cinnamon sugar and swirl a butter knife through.
Photo 4 - Bake in the preheated oven until brown on top and a toothpick comes out with just moist crumbs, no wet batter. Remove from the oven and cool slightly before eating. The banana bread is easiest to remove from the ramekin when still warm.
💭Recipe Tips
- Well Grease the Ramekin - In order to remove the banana bread from the ramekin after baking, make sure to grease it very well. It's also easiest to remove when the bread is still warm.
- Extra Ripe Banana - The riper the banana, the sweeter it is and the moister your banana bread will be!
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only the egg yolk helps keep the recipe super small while still having a tender texture. You can use the leftover egg white to make this Single Serve Pancake recipe and Single Serve Vanilla Cupcake recipe.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
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PrintRecipe
Single Serve Cinnamon Swirl Banana Bread (1 Banana)
This Single Serve Cinnamon Swirl Banana Bread recipe is a super small batch banana bread recipe that uses only 1 ripe banana and serves just 1-2 people! It has a layer of cinnamon sugar in the middle and on top that gives it a crunchy topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1-2 servings
- Category: Breakfast, Dessert, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
Batter
- 1 medium very ripe banana
- 2 tablespoons white granulated sugar
- 1 tablespoons unsalted butter, melted. Plus extra butter for greasing.
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Cinnamon Sugar Topping
- 1 tablespoon white granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Prep - Preheat the oven to 350 degrees F and grease a ramekin with butter. See note for ramekin size.
- Mash Banana - Mash the banana with a fork in a medium bowl. Mix in the sugar and cinnamon with the fork until well combined.
- Add Wet Ingredients - Add the melted butter, egg yolk, and vanilla - mix well.
- Add Dry Ingredients - Stir in the flour, baking soda, and salt until just combined.
- Swirl Batter - In a separate small bowl, mix together the cinnamon sugar topping. Pour half of the batter into the greased ramekin and add half of the cinnamon sugar. Add the rest of the batter and the other half of cinnamon sugar on top then take a butter knife and swirl through the batter.
- Bake -Bake for 25-30 minutes until golden brown on top and a toothpick comes out with just moist crumbs, no wet batter. Bake time will vary based on oven, ramekin size, and size of banana.
- Enjoy - Remove from the oven and cool slightly before eating. The banana bread is easiest to remove from the ramekin when still warm.
Notes
I used one large ramekin (10 ounces to the rim and ~4.25 inches wide) but you can use a bigger ramekin or smaller ramekins and just adjust the bake time.
Nutrition
- Serving Size: 1 banana bread
- Calories: 531
- Sugar: 52.6 g
- Sodium: 636.9 mg
- Fat: 16.7 g
- Carbohydrates: 90.5 g
- Fiber: 4.6 g
- Protein: 7.4 g
- Cholesterol: 215 mg
Kathleen Hansen says
The crunchy cinnamon sugar topping on top is my favorite!