I’d argue that brown and mushy bananas are actually even better than yellow (and much better than green!). Brownness signifies ripeness, so darker bananas yield sweeter fruit. Especially for those interested in eating less refined sugar, these fruits are perfect for smoothies, puddings, cakes, or even the raw fudge I’ve been eating non-stop. One can also peel and freeze brown bananas for a later date. And then there’s banana bread.
Do you remember my now-famous Banana Bread Blender Cereal?
The creamy cereal truly does taste like eating banana bread in a bowl. And just as delicious as banana bread in a bowl is banana bread in a mug. Or in a muffin tin. Or in a ramekin…
I will eat it in a box.
And I will eat it with a fox.
And I will eat it in a house.
And I will eat it with a mouse…
Many frosting ideas can be found here: 30+ Secretly Healthy Frosting Recipes
Banana Bread for One
- 3 tbsp spelt, white, or Bob’s gf flour (30g)
- heaping 1/16th tsp salt
- 1 heaping tbsp very-ripe banana (20g)
- 1 tbsp oil, pre-melted buttery spread, applesauce, or combination
- scant 1 tbsp milk of choice or water, or more if needed to moisten the batter
- 1/4 tsp pure vanilla extract
- 1/4 tsp baking powder, and tiny pinch baking soda for flavor
- Sweetener (For normal tastebuds, 1 to 1 and 1/2 tbsp sugar. If you use liquid sweetener, cut back on other liquid. You can also use stevia. I omitted sugar, but most will probably want some.)
Preheat the oven to 325 degrees. Mix the dry, mix the wet, then add the two together. Pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 10-14 ish minutes. (Or you can microwave it.)
Katie, I made these for my husband and I last night and they turned out fabulously! I mixed up a little bit of pb frosting (peanut butter, agave, almond milk) for the tops and it totally took it over the edge. DELICIOUS! And so quick and easy.
Thank you for all that you do!
Just mixed this up in a mug and popped it in the microwave for 1:10 then added on 20 seconds since it looked wet. Done from scratch in 5 minutes, and it was excellent. Of course, I had to add nuts. Next time I might try using oats instead of flour and pour milk over for a warm breakfast. Very nice. Thank you!!
Oh.my.goodness! I have never baked a single lady muffin. I have microwaved them every time. Today I was making three muffins and I actually baked them. AMAZING!! I used coconut milk, half coconut oil/half applesauce & one Tbs brown sugar per muffin. I had thought I would need to adapt the recipe to make 12 muffins after I tasted how good they were, but that might be dangerous. You need to add a disclaimer that baking them is a million times better than microwaving & everyone just needs to try it once, if they haven’t.
I’m sure I’ve commented on this recipe before, but I think this is the best recipe on your blog! Okay, maybe not in the rich and decadent way other of your recipes are so good, but in the way that we love these and make them almost daily. I have gotten the recipe just to our liking, using honey (a little less than 1 Tbs per serving) and reducing the milk a little because of the honey. After much trial, I love using a ratio of 1/4 coconut oil to 3/4 applesauce. I think you need the oil to make them a tiny crispy on the top edge and give it some richness, but I find coconut oil to be a little greasy, and 1/4 is perfect to get the benefits without being even a tad greasy. I always do mini muffins, too. I find I eat less that way.
Oh wow, I am so honored to know you make it so often, Karen! 🙂
This is seriously one of the coolest dessert ideas I’ve ever seen…single lady cupcakes! This pastry chef is a really happy camper, because she usually tests recipes at full scale and then eats everything at FULL SCALE. I just started blogging about my love (and hobby/passion) for gourmet bundt cakes and other baked wonders, and this gives me an idea for creating single serving mini bundts! Expect lots of link-backs! I’m not a single lady, but I often eat like one because my husband and I eat so differently, so this is great. Thanks!!
Hi CCK!
I thought I’d let you know that I used this and your vanilla frosting recipe to make healthier “Cake balls”! I multiplied this recipe by 8, added some extra liquid to make it more like cake batter, made the banana-coconut butter as frosting, and then baked the cake and mixed it with the frosting. I then rolled the mixture into balls and dipped them in dark chocolate!! Delicious!! I highly recommend to anyone who wants a party dessert! They worked out to 65 cals a piece and made 62 cake balls about 1 inch big. I used half applesauce and half oil and also used vanilla unsweetened almond milk and whole wheat pastry flour instead of spelt 🙂
xox
Kylee
Wow! That sounds so amazingly awesome! 🙂
this works extremely well with frozen bananas too! just microwave until they’re warm and soft and then mash. so sweet!!
I found them! I can’t wait to make this! I might just have to fill it a bit with some of the Better than Nutella! Now THAT sounds perfect 🙂 Thanks for your recipes!
Oh my gosh!!! This is my favorite recipe of yours! I used honey for the sweetening, almond milk for the liquid and then I added some pecans and then MICROWAVED it for 1 1/2 minutes. It came out moist and delicious. It was light and fluffy and not at all dense. 5 stars! 2 thumbs up! Score:10! Epicness 100%
Once again, thanks for the AMAZING recipes!
I’m so excited it turned out so well! 🙂
Made this tonight and it was omg-delish! Actually loved it so much that I just made a tray full for breakfast for the fam in the morning. What they don’t know about the health factor won’t hurt them, and the best thing about single lady recipes is that you can make 6 different flavours at once 🙂
I don’t know why it took me so long to try this, but it was worth the wait!! I was planning on making the full-sized version but I don’t have lemons on hand, so I decided to just quadruple this recipe and make extra muffins. (Somehow after quadrupling I ended up with 6 muffins instead of 4, but that’s fine by me! Maybe my pan is a little smaller.) I used 1/4 cup each water, Canola oil, sugar, and melted banana. Also added a little cinnamon. 🙂 These ended up taking closer to 20 min. for me, and since the tops were still light I used the broiler for 3 min and they had a perfect medium-brown crust. And the muffin part is so fluffy, not dense at all! I was going to take the whole batch to my boyfriend’s house since it was his bananas I stole to make them, but I think two is eniugh. 😉 Thanks, CCK, for another awesome recipe!
I’m really happy to know it works in bigger quantities… I keep meaning to try my single-lady cupcakes scaled up. Thanks for being a taste-tester 🙂 :).
Anytime! 🙂 And I just noticed my typo above (“eniugh”) — darn iPad, lol.
Hi Katie, do you ever use Agave for your recipes instead of stevia? Can you use it? Would it take the place of the wet ingredient to moisten? Please give your idea. Thanks a bunch!
Yes, many of my recipes do call for agave 🙂
In this recipe, I haven’t tried it.
Oh my god, I just made this and I am in heaven. It caused me multiple injuries (I made it in a mug…and of course, tried to grab it by the handle…oops) but how worth it! I added some walnuts and raisins, too, yum. I was surprised that, for some reason, the top didn’t brown (probably because it was in a mug), but gosh darn, it tastes like a delicious fluffy pancake and is sooooo soft because of the coconut oil! SO satisfied!!!
I’m just wondering IF I could find a banana flavoring so I could make these. Since bananas run my blood sugar up. Oh and it does look soooo yummy! I would also be making it with coconut flour or almond flour to. 🙂
I haven’t done it so I can’t vouch for it. But it certainly sounds like a good idea. Just you’ll probably have to use something to make up for the extra liquid missing from the banana.
If i wanted to make a regular loaf of banana bread with this recipe do you know what the measurements might be
Just make my Polka Dot Banana Bread recipe. It’s not the same as this recipe, but it’s one of my favorite recipes :).
This was the very first recipe I’ve tried of yours and I just made it tonight and it tasted absolutely amazing, so excited to try the rest of your recipes (: I pinned so many of them onto a few of my boards on Pinterest, now I just have to find a time and a place to make all of them
Thanks so much
Chelsea