This Single Serve Cinnamon Swirl Banana Bread is a tiny, easy banana bread recipe made with just one ripe banana and designed to serve 1–2 people. A cinnamon-sugar layer is added in the center and sprinkled on top, creating a lightly crunchy, spiced finish. The batter comes together in one bowl by hand — no mixer required — making it perfect for when you have a single overripe banana and a craving for fresh banana bread.
If you enjoy small-batch baking, this recipe pairs well with other single-serve treats and simple breakfasts for one or two people. It’s quick, satisfying, and ideal when you don’t want to commit to a full loaf.
⭐ Why I Love It
- Perfect small batch: This recipe makes just enough banana bread for one or two people, so you can enjoy fresh-baked banana bread without producing an entire loaf.
- Uses one banana: It’s an ideal solution for one very ripe banana, turning that single fruit into a tender, flavorful treat.
- No mixer needed: The small volume of batter mixes easily by hand in one bowl.
- Moist texture with a crunchy top: The combination of mashed banana and melted butter yields a tender crumb, while the cinnamon-sugar swirl adds texture and flavor contrast.
🥘 Ingredients
- 1 medium very ripe banana — the riper the banana, the sweeter and moister the bread will be.
- 2 tablespoons white granulated sugar
- 1 tablespoon unsalted butter, melted (plus extra for greasing). If using salted butter, reduce added salt accordingly.
- 1 egg yolk — using just the yolk keeps the recipe compact while contributing richness and tenderness.
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour — measure with the spoon-and-level method for best results.
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt — if using table salt, halve the amount.
Cinnamon sugar topping
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Refer to the recipe card below for full instructions, recommended ramekin size, and bake times.
🔪 How to Make Single Serve Cinnamon Swirl Banana Bread
This small-batch banana bread is mixed in one bowl and baked in a single ramekin. Follow the steps below for a tender interior and a crisp cinnamon-sugar top.
Step 1: Preheat the oven to 350°F (175°C) and generously grease a ramekin. Mash the ripe banana with a fork in a medium bowl. Stir in the sugar and the cinnamon until evenly combined. Mix in the melted butter, egg yolk, and vanilla until smooth.
Step 2: Fold in the flour, baking soda, and salt. Stir only until just combined to avoid overmixing and a dense texture.
Step 3: Make the cinnamon sugar by combining 1 tablespoon sugar with ¼ teaspoon cinnamon. Pour half the batter into the greased ramekin, sprinkle half of the cinnamon sugar over it, then add the remaining batter. Top with the remaining cinnamon sugar and swirl gently with a butter knife to create a marbled effect.
Step 4: Bake for approximately 25–30 minutes, until the top is golden and a toothpick inserted into the center comes out with moist crumbs but no raw batter. Baking times vary by oven, ramekin size, and banana size. Allow to cool slightly before removing — the bread is easiest to lift from the ramekin while still warm.
💭 Recipe Tips
- Grease the ramekin well: A generous coating of butter or nonstick spray helps the banana bread release cleanly after baking. It’s often easiest to remove the bread while it’s still warm.
- Use an extra-ripe banana: Brown-spotted bananas give the best sweetness and moisture.
- Measure flour properly: Use the spoon-and-level method rather than scooping the flour directly with the measuring cup to avoid a dry, dense final product.
👩🍳 Recipe FAQs
Using a single egg yolk keeps the recipe small while still providing richness and moisture. If you have leftover egg white, you can save it for another small recipe or an omelet.
Fluff the flour in its container, spoon it into the measuring cup, then level off the excess with a straight edge. This prevents packing too much flour into the cup and keeps the measurement accurate.
🍫 Related Single Serve Recipes
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Single-Serve Rhubarb Crisp (Small Batch) -
Single-Serve S’Mores Cookies (Small Batch)
-
Single-Serve Brownie Cookies (Small Batch)
-
Single-Serve Dot Cake (Small Batch Copycat)
Single Serve Cinnamon Swirl Banana Bread (1 Banana)
This single-serve cinnamon swirl banana bread makes a small, indulgent portion from just one ripe banana. It’s simple to prepare and perfect for when you want warm, freshly baked banana bread with a spiced, crunchy cinnamon-sugar topping but don’t want to bake a full loaf.
- Author: Kathleen Hansen
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1–2 servings
- Category: Breakfast, Dessert, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
Batter
- 1 medium very ripe banana
- 2 tablespoons white granulated sugar
- 1 tablespoon unsalted butter, melted (plus extra for greasing)
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Cinnamon Sugar Topping
- 1 tablespoon white granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Prep: Preheat the oven to 350°F (175°C). Grease a ramekin thoroughly. A 10-ounce ramekin (about 4.25 inches wide to the rim) works well, but adjust bake time for different sizes.
- Mash banana: Mash the banana with a fork in a medium bowl. Mix in the 2 tablespoons sugar and ¼ teaspoon cinnamon until combined.
- Add wet ingredients: Stir in the melted butter, egg yolk, and vanilla until smooth.
- Add dry ingredients: Fold in the flour, baking soda, and salt until just combined.
- Swirl batter: Combine 1 tablespoon sugar and ¼ teaspoon cinnamon in a small bowl. Pour half the batter into the ramekin, sprinkle half the cinnamon sugar, add the remaining batter, then top with the rest of the cinnamon sugar. Swirl gently with a butter knife.
- Bake: Bake 25–30 minutes until golden and a toothpick inserted in the center comes out with moist crumbs but no wet batter. Time varies by oven and ramekin.
- Enjoy: Cool slightly before serving. The bread often releases more easily from the ramekin while still warm.
Notes
I used a large ramekin (about 10 ounces to the rim and roughly 4.25 inches wide). If you use smaller or larger ramekins, reduce or extend the bake time and check for doneness with a toothpick.
Nutrition
- Serving Size: 1 banana bread
- Calories: 531
- Sugar: 52.6 g
- Sodium: 636.9 mg
- Fat: 16.7 g
- Carbohydrates: 90.5 g
- Fiber: 4.6 g
- Protein: 7.4 g
- Cholesterol: 215 mg