Can I make this in a toaster oven?

Yes! Follow the original recipe and bake at 180°C.

Can I use this recipe to make mini loaves?

Sure can! Instead of using a ramekin, feel free to use an oven-safe mini loaf pan, single-serve cake tin, muffin tin (this should make 2-3 muffins) or large mug. Just double-check that whichever vessel you use is oven-safe!

How can I add more protein to this recipe?

To increase the protein content of this recipe, add 1-2 Tablespoons of your favourite protein powder to the batter before baking. Be aware that depending on which protein powder you use, this might impact the flavour and texture of your banana bread. If you're not a fan of protein powder, you can also amp up the protein by enjoying this with Greek yogurt or a fried egg on the side.

Which ramekin should I use for this recipe?

This recipe works best with an 8-ounce ramekin, such as these .

The Best Single Serve Banana Bread (Vegan Option)

Name: Single Serve Vegan Banana Bread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Australian
Ingredients: 1 banana, mashed (very ripe); 1 egg (*see notes for vegan option); ¼ cup self-rising flour **; 2 Tablespoons oil of choice; 1 Tablespoon sugar; ½ teaspoon cinnamon; ¼ teaspoon baking powder; 1 pinch salt; 1-2 Tablespoon walnuts (chopped)

Description

This single serve vegan banana bread is perfect for those times when you want banana bread, but don't think you'll finish a whole loaf. Easy and healthy, this recipe comes together in under 30 minutes for dreamy, moist banana bread.

Ingredients

Units Scale

1 banana, mashed (very ripe)
1 egg (*see notes for vegan option)
1/4 cup self-rising flour **
2 Tablespoons oil of choice
1 Tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1 pinch salt
1-2 Tablespoon walnuts (chopped)

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Instructions

Preheat your oven to 180°C and grease a 8-ounce ramekin.
In a small bowl, mash the banana, then mix in all the wet and dry ingredients except for the walnuts.
Add ½ walnuts to the mix and combine well, then pour everything from your mixing bowl into the prepared ramekin.
Top the batter with the remaining walnuts, and bake in the prepared oven for 25-30 minutes. Baking time may vary between ovens, so keep an eye on your bread once you hit the 25-minute mark.
You will know the banana bread is ready when the top is golden brown and it springs to the touch.
Carefully remove the banana bread from the oven and let cool for five minutes before enjoying it.
This banana bread is best enjoyed immediately but can be eaten for up to 3 days after you bake it when stored properly.***

Notes

*If vegan, use either a vegan egg replacer or flax egg (1 Tablespoon ground flax seed + 2.5 Tablespoons water.

** For a more bread-like texture, use self-rising wholemeal/whole wheat flour. For a fluffier texture, use plain/all-purpose self-rising flour. Self-rising gluten-free flour is also suitable.

Leftovers and Storage
This recipe is best enjoyed the same day but can be eaten later as well. If you want to enjoy it the next day, simply cover the ramekin in plastic wrap or foil and store it in the fridge. If you'd like it to stay fresher longer, remove it from the ramekin and store it in an airtight container, refrigerated for up to 3 days. Reheat in the microwave or warm in a 180°C oven when ready to enjoy.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: Australian