One Egg Banana Bread

One Egg Banana Bread

The Spruce / Cara Cormack

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 servings
Yield: 1 loaf
Nutrition Facts (per serving)
225 Calories
8g Fat
36g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 225
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 289mg 13%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 5%
Total Sugars 21g
Protein 3g
Vitamin C 3mg 15%
Calcium 9mg 1%
Iron 1mg 5%
Potassium 147mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This banana bread recipe is easy to mix up in one bowl using just a single egg. It's buttery, sweet, and full of banana flavor—everything you want from banana bread. If you're low on eggs, then not to worry. This batter, which makes a single loaf, only calls for one.

It only takes a few short minutes to make the batter, and you likely already have all of the ingredients on hand. There's no separating eggs, sifting ingredients, or using multiple bowls. You'll have a beautiful, sweet loaf of quick bread in no time without all of the mess.

Serve this banana bread for a quick breakfast, as part of a brunch, or as an afternoon snack with tea. It makes a lovely homemade gift and will disappear fast at potlucks and bake sales.


  • 3 large very ripe bananas, well mashed

  • 4 ounces (1/2 cup) unsalted butter, melted

  • 1 large egg, beaten

  • 1 1/2 cups all-purpose flour

  • 1 cup sugar

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 cup nuts, optional

Steps to Make It

  1. Gather the ingredients.

    One Egg Banana Bread ingredients

    The Spruce / Cara Cormack

  2. Preheat the oven to 350 F. Grease and flour a loaf pan.

    Grease and flour a loaf pan

    The Spruce / Cara Cormack

  3. Combine all ingredients except the nuts—mashed ripe bananas, melted butter, beaten egg, flour, sugar, salt, and baking soda—in a large mixing bowl. Mix until well combined.

    Combine all of the ingredients but the nuts in a large mixing bowl

    The Spruce / Cara Cormack

  4. Fold in the nuts, if using.

    Add nuts to the batter in a bowl

    The Spruce / Cara Cormack

  5. Spoon the batter into the greased and floured loaf pan.

    Spoon the batter into the greased and floured loaf pan

    The Spruce / Cara Cormack

  6. Bake in the preheated oven for about 60 minutes, or until a knife inserted in the center comes out clean.

    Baked banana bread in a pan on a cooling rack

    The Spruce / Cara Cormack

  7. Let cool completely before serving.

    One Egg Banana Bread

    The Spruce / Cara Cormack

Recipe Variations

  • Most nuts will work in this bread, but pecans and walnuts are a classic choice. Use chopped, toasted nuts for the best flavor and distribution. Whole nuts will sink to the bottom of the bread.
  • Dried fruit like raisins or chopped dates add fruity sweetness and a chewy texture to the bread.
  • You can also add chocolate chips to take this bread more into dessert territory.


  • Very ripe bananas lend this bread the best flavor. If possible, wait until your banana skins are practically black and the interior is almost custardy. To speed up ripening, stick your bananas in a paper bag with a slice of apple.

How to Store and Freeze

  • This bread will keep for a few days wrapped tightly or in an airtight container on the counter. It will keep for an extra day or so in the fridge. Since this is a moist bread with fruit, keep an eye out for mold or fermentation after three days.
  • Banana bread can be frozen for up to three months. Turn the bread out of the pan and cool completely. Wrap the entire loaf very well with plastic wrap and place in a zip-top bag, or freeze individual slices wrapped and stored in the same way. Defrost in the fridge before enjoying.