This Single Serve Double Chocolate Banana Bread recipe is a super small batch banana bread recipe that uses only 1 ripe banana and bakes in a ramekin. It's loaded with both cocoa powder and chocolate chips! It's the perfect recipe when you only have one ripe banana lying around to use up. And I love that it's all mixed up in one bowl without using a mixer!
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⭐Why I Love It:
- Super Small Batch Chocolate Banana Bread Recipe - I love that this single serve chocolate banana bread recipe makes just one small bread that is perfect for 1-2 servings. For a non-chocolate version, I also love this Single Serve Banana Bread recipe or Single Serve Cinnamon Swirl Banana Bread. When I am wanting a full batch of banana bread, I love this recipe for Moist Banana Bread Made with Oil.
- Only 1 Banana Bread Recipe - This is the best recipe for that last, lonely ripe banana!
- 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 and almost fudgy thanks to the ratio of banana and melted butter to dry ingredients.
🥘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.
- Cocoa Powder - This is added to the batter to get that rich chocolate flavor.
- 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.
- Chocolate Chips - I like to use semisweet chocolate chips, but you can use any type of chip or chunk you'd like.
See the recipe card for full information on ingredients and quantities.
🔪 Step by Step
This recipe for Single Serve Chocolate Banana Bread is easy to mix up in one bowl 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 with the fork until well combined. Add the melted butter, egg yolk, and vanilla - mix well.
Photo 2 - Stir in the flour, baking soda, cocoa powder, and salt until just combined. Then stir in the chocolate chips.
Photo 3 - Pour into the greased ramekin and bake in the preheated oven until set on top and a toothpick comes out with just moist crumbs, no wet batter.
Photo 4 - 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 egg white to make a batch of these Single Serve Pancakes!
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 Double Chocolate Banana Bread (1 Banana)
This Single Serve Double Chocolate Banana Bread recipe is a super small batch banana bread recipe that uses only 1 ripe banana and bakes in a ramekin. It's loaded with both cocoa powder and chocolate chips!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1-2 servings
- Category: Breakfast, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
- 1 medium very ripe banana
- 2 tablespoons white granulated sugar
- 1 tablespoon unsalted butter, melted (plus more for greasing the ramekin)
- 1 egg yolk
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 2 tablespoons cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ~2 tablespoons chocolate chips, plus a few extra for top
Instructions
- Prep - Preheat the oven to 350 degrees F and well 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 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, cocoa powder, baking soda, and salt until just combined. Fold in the chocolate chips.
- Bake - Pour into the greased ramekin (I like to sprinkle a few extra chocolate chips on top) and bake for 27-32 minutes until set on top and a toothpick comes out with just moist crumbs, no wet batter.
- 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. This is the large ramekin I used (note, it is labeled as a 7 ounce but it is actually 10 ounces when filled to the rim. This is why you should focus more on the diameter/width measurement).
Nutrition
- Serving Size: 1 loaf
- Calories: 614
- Sugar: 56.2 g
- Sodium: 638.5 mg
- Fat: 26.1 g
- Carbohydrates: 95.1 g
- Fiber: 8.9 g
- Protein: 10.5 g
- Cholesterol: 215 mg
Kathleen Hansen says
I love how chocolatey this recipe was - it's borderline fudgy! And the best way to use up that lonely ripe banana!