Microwave Banana Bread? Oh yeah!
This was pretty easy to make and so delicious. The bread is moist and the texture is incredibly light and fluffy.
Whenever I make banana bread or muffins, my husband and I tire of it before we can finish the whole batch. The whole point of banana bread for me is making use of overripe bananas, so I definitely don't want my banana bread to go to waste.
Sometimes it's easier to cook for one.
Plus, since this is a single-serving, it's great for portion control. Some people (ahem, me) can't always control themselves around banana bread.
Well, apparently the answer is the microwave.
Microwave banana bread for one!
This recipe is based on Chocolate Covered Katie's Banana Bread for One which was written as an oven-baked recipe. Turns out, it microwaves pretty well, too.
But that also means you have the flexibility of using either the oven or the microwave. Bake it in a muffin tin or an oven-safe dish.
I personally have never tried it in the oven, so if you do, comment below and tell me how it went.
I used ramekins because they're cute, and I rarely use them, but any microwavable dish should do the trick.
I found these at Dollar Tree!
Can you believe it? I've had them since 2010 or so, and more than 10 years later, they're still kickin'!
You can make this quickly for breakfast (it takes five minutes, tops) or for your after dinner dessert.
Can I use a mug?
Now, if you use a mug, you may be disappointed. The baking powder does act as leavening agent to make it rise, but it only rises just the tiniest bit.
This won't rise quite like those microwave mug cakes you've probably seen around.
Chocolate Covered Katie's oven-baked version looks like it rose a good bit more in the oven.
But this is why I love the ramekins. If you have smaller ramekins, they'll work, too. The time may vary slightly based on your dish size.
Is this as good as a loaf of banana bread?
Ok, I'm gonna be honest here. Regular banana bread is better.
I don't really know, perhaps it's the oven elves? Not sure.
But, what I am sure of is that this easily, quickly satisfied that banana bread craving.
The texture is different, for sure. But it's also tasty as hell!
- This is best when the bananas are overripe. It makes them extra sweet.
- You can mix your ingredients directly in the ramekin! No need for a mixing bowl.
- Try not to over-cook it. Poke with a fork. If it comes away clean, it's done.
Is this vegan?
This recipe is easily vegan-friendly because there is no egg. In fact, I've tried microwave bread and microwave cake recipes in the past, and generally speaking, they turn out better egg-free.
You can use any kind of milk you like.
I used coconut milk (from a carton, not a can), but you can easily use dairy milk, soy milk, almond milk, you name it. I prefer unsweetened milk, but I'm sure this would be fantastic (albeit slightly sweeter) with vanilla non-dairy milk.
If you make any other substitutions (e.g., subbing apple sauce for oil), you'll have to tell me how it pans out in the comments.
Here are a few ideas to take your microwave banana bread to the next level:
- Toss in a few chocolate chips for a melty treat
- Serve with Nutellam, peanut butter, or cookie butter
- Top with a drizzle of caramel sauce
- Add a pinch of cinnamon to the batter
- Swap the milk for eggnog
- Drizzle with honey
- Sprinkle with brown sugar
Did I say a few? Whoops. Guess I'm pretty fancy...
Can you show me how to make it?
I thought you'd never ask. Watch my YouTube tutorial for microwave banana bread.
Skip ahead to about 0:25 for the good stuff.
Now get to it and make this quick-fix for your banana bread craving. Trust me, you'll enjoy it, and it will take 5 minutes or less.
Single-Serving Microwavable Banana Bread
- 2 tablespoon all-purpose flour
- 2 teaspoon sugar
- ¼ teaspoon baking powder
- a pinch of salt
- ⅓ of a ripe banana
- 1 tablespoon vegetable oil or canola oil
- 1 tablespoon milk of choice I used coconut
- ¼ teaspoon vanilla extract
- Mix dry ingredients in your dish.
- Add banana and mash with a fork until smooth.
- Mix remaining ingredients in with banana-flour mixture until smooth. Make sure you don't have any unmixed flour hiding in the edges!
- Microwave for about 2 minutes. I can tell mine is done when the bread separates from the sides of the dish. Time will vary depending on size/shape of your dish. My wide-mouth ramekin took 2 minutes, 10 seconds.
Note: Nutrition was estimated using WP Recipe Maker.
More single-serving recipes?
Check out my vanilla cupcakes for two recipe. The perfect sweet treat when you don't want a dozen cupcakes sitting around...