Small Banana Bread (1lb loaf tin recipe)

This recipe makes a small banana bread loaf that is moist, fluffy and delicious. It is perfect as a sweet breakfast or with an afternoon cup of tea.

This recipe is baked in a small 1lb loaf tin and is perfect for those that enjoy small batch baking. Recipes made in 1lb loaf tins also make great gifts due to their petite size.

There are many banana bread loaf recipes online but most of them are for larger banana loafs that are baked in a 2lb loaf tin. Though these are great, there are times when you only want to bake a recipe that lasts for a day or two which is why I starting baking loaf cakes in smaller 1lb loaf tins.

Another reason I love to bake in small batches is that I find sweet baked recipes always taste better during the first few days so you can easily use up the whole recipe before it begins to go stale. It’s also great for those who are trying to control their weight as there isn’t lots of cake laying around to be tempted by.

There are 239 calories in an average slice so if you’re trying to reduce calories but feel like a little sweet treat then you can enjoy this recipe without it being too detrimental to your diet.

Ingredients for Small Banana Bread

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

• Flour – I use self raising flour which is plain flour with added baking powder.
• Salt – I use fine sea salt.
• Cinnamon – use ground cinnamon to add flavour to the banana bread.
• Butter – use unsalted butter soft at room temperature.
• Vegetable oil – you can also use sunflower, canola or rapeseed oil.
• Sugar – I use a combination of soft light brown sugar and granulated sugar.
• Egg – use a room temperature large egg.
• Vanilla – use vanilla extract or vanilla bean paste.
• Soured cream – or natural yoghurt.
• Milk - I use whole milk but you can use any milk of choice.
• Banana – use an overripe banana for better flavour.

How to Make Small Banana Bread

1. Preheat the oven to gas mark 3/325^oF/160^oC/140^oC fan and line a 1lb loaf tin with baking paper. Set the loaf tin aside. To a bowl, add and combine the self raising flour, salt and ground cinnamon then set aside.

2. In another bowl cream together the butter, vegetable oil and both sugars. Once well combined, add in the egg, vanilla extract, sour cream, milk and mashed banana, mixing between each ingredient. Add in the dry ingredients set aside earlier and combine well.

3. Pour the batter into the loaf tin and bake for 45 minutes on the middle shelf. You can use a cake tester to check if it’s baked through. Place the tin on a cooling rack for 20 minutes then remove the cake from the tin and transfer to the cooling rack to completely cool.

Recipe Tips

• This small banana bread loaf recipe is easier to prepare by hand or by using a hand whisk. There are too little ingredients to use a stand mixer.
• 1lb loaf tins normally measures around 5 x 3 or 6 x 3 inches.

Nutrition

Nutrition based on 1 serving: Calories: 239kcal | Fat: 10.4g | Saturates: 4.0g | Carbs: 32.5g | Sugar: 16.9g | Fibre: 1.1g | Protein: 4.0g | Salt 0.29g.

Storage

The banana loaf can be stored in an airtight container and left at room temperature for 4 – 5 days.

You can also store it in the freezer for up to 3 months. If freezing, slice the loaf then place a piece of parchment paper between each slice and store in a freezer bag.

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