Banana Bread

I absolutely love to take your requests.

I think this makes me a people pleaser?

When someone is coming over for dinner, I slide a bottle of my everyday (read: affordable and delicious) sparkling wine in the freezer, rush out to the garden to gather the latest and greatest, scour the cabinets for ideas, and head to town for ingredients to make it all come together.

On the contrary, when I’m alone, I subsist on soup (usually lentil or chicken noodle), smoothies (the green monster kind, more on those later), and brown rice.  I know I should treat myself better, I really do.  Fear not, my broth for soup is always homemade even though I use the broken bits of pasta in the bottom of the box for noodles.  At least I don’t feel bad for opening a nice bottle of wine to enjoy alone.  Nor do I pause before drinking the last beer in the six-pack.  You gotta be good to yourself; life is too short, man.  Life is too short.

While it might take me a while to get around to all of your requests, I will never forget about them.   I have a message board in my office with a list of everything anyone has ever requested on facebook, on twitter, by email, or by telepathy.  I received a request for a small loaf of banana bread a while back (so long ago I can’t recall who requested it and if she even still reads my site).  I was living large in the green monster phase of my life and all of my bananas were going into the freezer for those smoothies.  But last week, I finally remembered to hold out one lonely banana and let it ripen on the counter.  The population of fruit flies that came into creation in my kitchen was worth it because this banana bread is killer.  It’s based on the one my Mom always makes with honey and wheat germ.

Keep those requests coming!

4.8 from 5 reviews
Banana Bread
Makes 1 mini loaf
  • 1 small (6-7”) over-ripe banana
  • 3 tablespoons unsalted butter at room temperature (plus extra for pan)
  • 3 tablespoons sugar
  • 2 tablespoons honey
  • 1 large egg yolk
  • ½ cup flour
  • 1 tablespoon wheat germ
  • ¼ + ⅛ teaspoon baking soda
  • pinch of salt
  • 2 tablespoons finely chopped pecans (optional)
  1. Preheat the oven to 350. Grease a 5 ¾” x 3” x 2” mini loaf pan with butter. Set aside.
  2. In a medium bowl, mash the banana into a puree using a fork. Next, add the butter, sugar, and honey to it and stir well. Stir in the egg yolk well before sprinkling in the flour, wheat germ, baking soda and salt. Stir in the pecans, if using. Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool in the pan slightly before moving it to a wire rack.



  1. says

    I love your little paper wrapped around the bread and the twine holding it together!

    Please tell me it means you’re about to knock on my front door with this in hand.


  2. says

    oh yayyy this is exciting! i had bought some mini loaf pans at michaels (for $1 each!) & was wondering what i could use them for. now i have the perfect recipe- thanks christina! however, can i ask what the purpose of the wheat germ is? i’ve never used it before…

    • says

      Hi Nicole! Thanks for writing! The wheat germ is purely nutritional. I’m a bit of a health fanatic, and I frequently sprinkle it over oatmeal and even blend it into berry smoothies. Enjoy :)

  3. says

    I heart you so much. That is almost exactly how I eat when alone. Lentils are my favorite. You make my heart smile, girl. Keep on rockin’ the good life, girl.

  4. says

    This mini loaf is so cute! I often find a whole one is a bit much to get through and end up freezing loads, so this is perfect. And a great excuse to buy a cute mini pan :-)

  5. says

    I love your recipes because I seriously struggle w/ portion control!! I am dying to try the pumpkin chai cupcakes (haven’t had a minute to bake recently…). can you try scaling down an orange ricotta cookie recipe??? I love ricotta cookies and I think orange or lemon go so great w/ it! Thanks!

  6. says

    Yum! I made one this morning. My “pinch” of salt probably wasn’t quite enough and I’ll make it bigger next time. I was surprised at only baking soda, no baking powder. But that’s not a typo, is it?

  7. Karen says

    Since I found this recipe for MINI BANANA BREAD, I haven’t made a large loaf again. I made 4 of them ahead of time and froze them for 1 week. Thawed them, placed them in a “goodie” bag, and sold them at our monthly bake sale. MY MINI BANANA BREAD WAS THE FIRST TO GO, and needless to is now a mandatory item at our sale; however I make 6 loaves now. Such a perfect recipe !!!

  8. Carly says

    I doubled this recipe for 2 mini loaves and subbed mini chocolate chips for pecans. In the oven now! I can tell from the batter (hehe oops) that this recipe is a winner. Thank you!!

  9. Toni Jordan says

    I like in Denver, 5280 feet above sea level. I just made this banana bread with only 2 TB sugar instead of 3 TB sugar. I did use 2 TB honey in addition to the sugar and I cut back on the baking soda to just 1/4 ts.. It was perfect! I ate the whole thing in one sitting!

  10. izzi says

    I’ve got this recipe bookmarked and my it’s go-to whenever I need to take the edge off craving something sweet. I reduce the sugar, but it’s still perfect. Thanks for the simple, easy recipe.

  11. Hanna says

    Found this recipe today. Made it today! It was delicious! I took it out a bit early, and that made it ooegy gooey banana delicious. Cant wait to make it again. Maybe tomorrow :) With coconut!

  12. says

    I came back from my vacation to a hungry husband and a single, overripe banana. This was the perfect recipe to take care of both! I used whole wheat flour and the entire egg. It came out divine and it was the perfect dessert portion for two of us. I will make this again and again. Thanks!


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