Some mornings call for a slower pace, a chance to move through the day with care. Making Small Batch Walnut Banana Bread is a simple ritual that brings both warmth and comfort. I mix the batter as the oven preheats, then let it bake while I complete my daily task. The smell fills the house, making the work feel a little lighter. At the end there is a golden slice waiting, just sweet enough with a bit of crunch, a small reward to enjoy in the quiet moments.

What You Will Need:

• 3 tablespoons salted butter, melted & cooled
• 1/3 cup packed light brown sugar
• 1 large egg, beaten
• 1/2 teaspoon pure vanilla extract
• 1 very ripe bananas, mashed (leave slightly chunky if preferred)
• 1/2 cup + 1 tablespoon all-purpose flour
• 1/4 teaspoon baking soda
• pinch kosher salt
• 3 tablespoons chopped walnuts
• pinch granulated sugar, or as needed for topping
• pinch cinnamon, or as needed for topping

What You Will Need To Do:

Preheat your oven to 350°F. Place 3 tablespoons of salted butter in your ramekin to melt while the oven warms. Once melted, transfer the butter to a medium mixing bowl and let it cool.

Prepare the ramekin by dampening a piece of parchment paper and pressing it into the dish.

In the mixing bowl with the melted butter, add 1/3 cup of packed light brown sugar, 1 beaten large egg, and 1/2 teaspoon of pure vanilla extract. Whisk until smooth and well combined.

Add the mashed ripe banana (leave slightly chunky if preferred) and mix until incorporated.

In a separate small bowl, whisk together 1/2 cup plus 1 tablespoon of all-purpose flour, 1/4 teaspoon of baking soda, and a pinch of kosher salt.

Gradually whisk the dry ingredients into the wet mixture, stirring just until combined.

Stir in 3 tablespoons of chopped walnuts. Be careful not to overmix the batter.

Pour the batter into the prepared ramekin, spreading it evenly.

Place the ramekin in the preheated oven and bake for 40–50 minutes, or until a cake tester inserted into the center comes out clean.

Let the banana bread cool slightly in the ramekin before transferring it to a cooling rack.

Serve warm with a pat of butter and a sprinkle of cinnamon sugar if desired.

Store any leftover bread at room temperature, covered, for up to 2 days.

Seven Tips for Making the Best Banana Bread Ever

1. Start with overripe bananas. The darker the banana, the sweeter and more flavorful your bread will be. If your bananas aren’t ripe, place them in a 300°F oven for 10–15 minutes to ripen quickly.
2. Measure flour correctly by scooping and leveling instead of packing it. Too much flour can make the bread dense and dry.
3. Don’t skip the salt. Even in sweet recipes, salt enhances flavors and balances the sweetness of the bananas and sugar.
4. Mix just enough. Overmixing the batter activates gluten, which can make the bread tough. Stir until just combined for a tender crumb.
5. Experiment with add-ins like chocolate chips, toasted nuts, dried fruit, or even a swirl of peanut butter or Nutella.
6. Create a crispy topping by sprinkling a little granulated or brown sugar on top of the batter before baking for a sweet, crunchy crust.
7. Let it cool. Resist the urge to slice the bread immediately. Allow it to cool for at least 10–15 minutes to set properly and avoid crumbling.

There’s something comforting about banana bread. Maybe it’s the way it fills the house with warmth, the way the smell feels like a hug, or the way each slice is a little act of care. It’s not just about the bread; it’s about the process, the quiet moments of mixing, waiting, and baking. It reminds me that even on busy days, there is room for something simple and sweet. The best things in life often come from these small, quiet moments. Banana bread is my way of slowing down and finding joy, and maybe sharing it too.

What is your favorite way to enjoy banana bread, plain and simple, with a spread of butter, or dressed up with something extra?

Gracefully yours,

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