This banana bread with 1 banana yields an 8x4 loaf fragrant with nigella seeds. Trust me, I've baked this more times than I care to admit, and it delivers every single time. An easy beginner-friendly quick bread recipe that you can whip up with just a bowl and a whisk! There is no "creaming the butter" or "using a hand mixer" or anything that intimidates you to try baking!
Dive in, bake it today, and don't forget to rate the recipe, leave a comment, and share your loaf with me!
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😍Why You'll Love this Recipe
With the right moist texture, great flavour and incredibly soft crumbs, this is my best-ever banana bread with 1 banana recipe that I can bake without thinking. Truly a beginner-friendly baking project because the recipe is so forgiving that you cannot go wrong. And the best part is you don't need to take out any appliances, your good old fork or whisk will be enough!
🛒Grab These Ingredients
- Flour: I have used an equal portion of Whole wheat flour and all-purpose flour. But feel free to make it all wheat or all plain!
- Sugar: I have tried this recipe with both white and brown sugar. I prefer the brown for the warm caramel note. You may use all white or all brown or a mix of both.
- Seeds: I love nigella seeds, but you can replace them with aniseed or sesame seeds.
- Cardamom powder: Goes well with the seeds used.
- Fat: I love using melted ghee. You can use melted butter or any cooking oil!
- Banana: Overripe with black spots is the best choice for baking needs, as it would be in its sweetest form, so you don't need a lot of added sugar.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
How to make it?
The best thing about this banana bread with 1 banana recipe is that you don't have to take out any gadgets to make this bread. All you need is two bowls, one whisk, and a rubber spatula! The mixing technique is called the muffin mixing method!
- Whisk the dry ingredients
- Whisk the wet ingredients
- Add the wet to the dry
- Fold gently, taking care not to overdo (bits of dry flour are okay)
- Pour into a greased loaf and bake
Like a new oven baker, I had to try this recipe in a few different oven settings and temperatures, and I can't make up my mind on which one is the best! I guess I am too biased toward Banana Bread.
How many cups is 1 banana?
A medium ripe banana that is about 115-120 grams peeled gives roughly ½ cup mashed banana. So, 1 banana is about ½ cup, which is about 110-120 g.
For this one-banana banana bread recipe, ½ cup mashed (around 115 g) is the safest value to use. In case you have only a small banana and it yields only ¼ cup mashed, then add ¼ cup more liquid in the form of milk, buttermilk or whisked yoghurt.
As I said, a very forgiving recipe!
Okay, let's get going with the recipe now...
💡Serving Suggestions
A loaf like this deserves a little dressing up.
- Try it warm with a swipe of salted butter so the savoury notes from the nigella seeds stand out.
- It's lovely with a drizzle of date syrup or honey for days you want a sweet-savoury contrast.
- Thick slices make excellent tea-time toast. Pan-toast them with a dab of butter until the edges crisp.
- A spoon of labneh on the side also brings such a beautiful balance to this bread.
- And if there's a slice left the next morning, fry it gently in ghee for a fragrant, caramelised treat.
☝️Recipe FAQS
Yes, you can. One medium-ripe banana yields about ½ cup mashed banana, which is enough moisture and flavour for a small loaf. The key is balancing it with the right amount of fat and leavening so the bread stays soft, rises well, and doesn't turn dense. This recipe is designed specifically for the one-banana ratio, so you'll get a tender crumb without needing to adjust anything.
Nigella seeds bring a gentle savoury note to sweet bakes. In banana bread, they don't overpower the sweetness, but they add a subtle depth that makes each slice feel fragrant and slightly complex without tasting spicy or bitter.
A dense loaf usually means the batter was over-mixed or didn't have enough lift. If the batter still feels heavy, add a tablespoon of milk, yoghurt, or oil to loosen it slightly. These small adjustments help the loaf bake up softer and lighter, even with just one banana.
More Banana Recipes
If you love baking with bananas as much as I do, you'll enjoy exploring a few more favourites from my kitchen.
- For a rich, bakery-style loaf, try my Dominique Ansel banana bread recipe.
- If you prefer something chocolatey and fruity, the chocolate plum banana almond bread always brings a lovely depth of flavour.
- For a twist, my ripe plantain sweet bread is soft, fragrant, and ideal for teatime.
- For egg-free baking days, the banana cherry eggless muffins deliver great texture without compromise.
- And when you want a quick tray of fried bites, the sweet banana fried dumplings come together fast.
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📖 Recipe Card
One-Banana Banana Bread with Nigella Seeds
Equipment
- 1 8x4 loaf pan
Ingredients
Dry Ingredients
- ½ cup whole wheat flour, atta
- ½ cup all-purpose flour, maida
- ½ cup brown sugar, tightly packed
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- a pinch of salt
- ½ teaspoon cardamom powder
- ½ teaspoon nigella seeds , or aniseed (and more to sprinkle on top)
Wet Ingredients
- 1 large egg
- ¼ cup melted ghee, or melted butter or oil
- ½ to ¾ cup mashed overripe banana, approx 1 medium Chiquita
- ½ teaspoon vanilla essence
Instructions
Prep
- Place the oven wire rack in the middle (level 3). Preheat the oven to 180°C. Lightly grease an 8x4 inch loaf pan or coat it with nonstick spray and line the bottom with baking paper.
Prepare the batter
- Add all the dry ingredients to a large bowl and whisk to combine (use a balloon whisk).½ cup whole wheat flour atta½ cup all-purpose flour maida½ cup brown sugar tightly packed½ teaspoon baking powder¼ teaspoon baking sodaa pinch of salt½ teaspoon cardamom powder½ teaspoon nigella seeds or aniseed (and more to sprinkle on top)
- In a smaller bowl, beat the egg, then add the mashed banana, cooled melted ghee and vanilla essence. Whisk the wet ingredients until well incorporated.1 large egg¼ cup melted ghee or melted butter or oil½ to ¾ cup mashed overripe banana approx 1 medium Chiquita½ teaspoon vanilla essence
- Fold the wet ingredients into the dry ingredients using a rubber spatula. DO NOT overmix. Bits of dry flour is okay. Fold in the same direction.
Bake
- Pour the batter into the lined loaf pan and smooth the surface. Sprinkle some seeds over the top. Bake in the preheated oven for 30 to 35 minutes or until it passes the toothpick test.
cool
- Remove from the oven and place on a cooling rack for a few minutes and run a spatula around to release the bread. Make sure you remove the bread from the tin sooner so it doesn't get wet from the steam buildup inside. Let the bread cool completely on a wire rack.
serve and store
- Slice and serve with chai or coffee. Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts.
Notes
Nutrition Info
If interested, read the master class about nigella seeds!
Famidha Ashraf says
I absolutely love how this simple banana bread turns out...just one banana and a sprinkle of nigella seeds make it so special! If you try it, let me know how it turns out in the comments...I always love hearing your tweaks and flavour twists!