Banana bread for one person -- that can use up that sad, lonely, single ripe banana on the countertop? Don't mind if I do! (I'd call this something fancy like Muffin Tops, but I think that sets the bar too high.)
Wet Ingredients:
1 ripe banana, peeled
1/2 teaspoon olive or vegetable oil
2 Tablespoons peanut butter
1 egg, beaten
2 Tablespoons maple syrup
Dry Ingredients:
1/2 cup flour (I used all-purpose gluten-free)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Optional:
more maple syrup for drizzling
1/4 cup chocolate chips
Preparation
- Preheat oven to 350. Line a baking sheet with parchment paper, or coat with non-stick cooking spray.
- Mash the banana and mix it with all of your wet ingredients.
- In another bowl, mix together all of your dry ingredients.
- Combine your wet and dry ingredients.
- If you are using chocolate chips, fold them into the batter.
- Spoon the batter onto your prepared baking sheet in four "blobs." Allow for a couple of inches of space in between the four batter blobs.
- If you wish, drizzle a bit of maple syrup (let's say 1/4 teaspoon) over each blob.
Cooking & Serving
Bake at 350 for 20 minutes. Serve warm with butter. They also freeze well (though why wouldn't you just eat them all?).
A Little Backstory
I know people are pretty protective of banana bread recipes. I've seen near fist-fights break out over the merits of cooling the bread in the pan vs. on a cooling rack. Or chocolate chips in the batter vs. just on top. AND PEANUT BUTTER?? HOW DARE YOU!!! BLASPHEMY!!!! OK, everyone, let's holster our measuring spoons and calm down. You can keep your nana's secret recipe for banana bread that swears by dry oatmeal in the mix or whatever. And then keep this little recipe on hand for a quick snack or breakfast. Nana won't mind.
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