Healthy Chocolate Chip Banana Bread For One

There are few things more comforting than the smell of freshly baked banana bread—but when you’re cooking for one, making an entire loaf can feel like too much. That’s where this healthy chocolate chip banana bread for one recipe comes in: a single serving banana bread that’s soft, chocolatey, and perfectly portioned for a solo treat or mindful snack.

As a nutrition coach, I love recipes like this because they balance wholesome ingredients with that feel-good indulgence. You’ll get fiber and potassium from the banana, protein from the egg, and slow-digesting carbs from oat flour—all supporting blood sugar balance and satiety. Plus, this version can easily be made gluten free and dairy free, or even adapted into a healthy banana zucchini bread or healthy banana pumpkin bread variation.

This is also a fun way to experiment with banana cake vs banana bread textures: moist like cake, hearty like bread, and ready in under 30 minutes.

Ingredients

• 1 ripe banana (medium – about 100g) – very ripe for sweetness

• 1 egg – or sub 1 flax egg for a vegan option

• 1 teaspoon vanilla extract

• 1 tablespoon maple syrup – honey or agave also work

• 1 tablespoon almond milk – or any milk of choice (oat, soy, or dairy)

• ½ teaspoon baking powder

• Pinch of salt

• 3 tablespoons oat flour – substitute almond flour or gluten-free blend

• 1 tablespoon dark chocolate chips (optional but delicious)

• 1 tablespoon chopped walnuts (optional for crunch and healthy fats)

Method

1. Mash & Mix the Wet Ingredients
   In a small bowl, mash your banana until smooth. Add the egg, vanilla, maple syrup, and almond milk.
   Coach tip: Overripe bananas add natural sweetness, helping you reduce added sugars.

2. Add the Dry Ingredients
   Stir in oat flour, baking powder, and a pinch of salt until just combined. Fold in chocolate chips and walnuts if using.
   Coach tip: Avoid overmixing, this keeps the texture soft and bread-like instead of dense.

3. Transfer to a Ramekin
   Pour the batter into a small oven-safe ramekin or mini baking dish (around 250ml capacity).
   Coach tip: For a portable version, use a silicone muffin cup to turn this into a gluten free banana bread muffin.

4. Bake or Air Fry

   • Air Fryer: 180°C (350°F) for 22–25 minutes

   • Oven: 180°C (350°F) for 25–30 minutes or until a toothpick comes out clean.
     Coach tip: The top should be golden brown and slightly springy to the touch.

Tips and Variations

• Add-ins: Try blueberries, cacao nibs, or shredded zucchini for a healthy banana zucchini bread twist.

• Flour swaps: Use 2 tablespoons almond flour + 1 tablespoon coconut flour for a grain-free version.

• Double it: Turn it into a 2 banana banana bread recipe by doubling all ingredients and baking in a small loaf tin.

• Chocolate version: Stir in 1 teaspoon unsweetened cocoa powder for a healthy chocolate banana bread flavor.

FAQs

What is the difference between banana bread and banana cake?
Banana bread is typically denser and less sweet than banana cake, which has a lighter crumb and frosting. This recipe sits happily between the two.

Is this banana bread healthy?
Yes! It’s made with nutrient-dense ingredients, naturally sweetened, and portion-controlled.

Is this banana bread gluten free?
Yes, if you use certified gluten-free oat flour. It’s also dairy free when made with plant-based milk and dark chocolate chips.

Can I make this banana bread vegan?
Absolutely. Swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water).

Can I make this ahead?
Yes, it stores well in the fridge for up to 3 days and can be reheated in the microwave or air fryer.

How do I reheat banana bread?
Warm in the microwave for 20–30 seconds or reheat in the air fryer for 2 minutes at 160°C (320°F).

Storage, Serving & Reheating

• Storage: Keep in an airtight container for up to 3 days in the fridge.

• Freezing: Freeze for up to 1 month; defrost overnight.

• Reheating: Warm before serving for that just-baked texture.

Serve it with Greek yogurt, nut butter, or a drizzle of extra maple syrup for a cozy breakfast or snack.

Some Useful products I have found for this recipe:

This Dual Air Fryer by Swan is my go to for any recipe that requires faster cooking times.

Continue to Content

Healthy Chocolate Chip Banana Bread For One

Yield: 1

Prep Time: 5 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

There are few things more comforting than the smell of freshly baked banana bread—but when you’re cooking for one, making an entire loaf can feel like too much. That’s where this healthy banana bread recipe comes in: a single serving banana bread that’s soft, chocolatey, and perfectly portioned for a solo treat or mindful snack.
As a nutrition coach, I love recipes like this because they balance wholesome ingredients with that feel-good indulgence. You’ll get fiber and potassium from the banana, protein from the egg, and slow-digesting carbs from oat flour—all supporting blood sugar balance and satiety. Plus, this version can easily be made gluten free and dairy free, or even adapted into a healthy banana zucchini bread or healthy banana pumpkin bread variation.

Print

Ingredients

• 1 ripe banana (medium – about 100g) – very ripe for sweetness
• 1 egg – or sub 1 flax egg for a vegan option
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup – honey or agave also work
• 1 tablespoon almond milk – or any milk of choice (oat, soy, or dairy)
• ½ teaspoon baking powder
• Pinch of salt
• 3 tablespoons oat flour – substitute almond flour or gluten-free blend
• 1 tablespoon dark chocolate chips (optional but delicious)
• 1 tablespoon chopped walnuts (optional for crunch and healthy fats)

Instructions

1. Mash & Mix the Wet Ingredients In a small bowl, mash your banana until smooth. Add the egg, vanilla, maple syrup, and almond milk. Coach tip: Overripe bananas add natural sweetness, helping you reduce added sugars.
2. Add the Dry Ingredients Stir in oat flour, baking powder, and a pinch of salt until just combined. Fold in chocolate chips and walnuts if using. Coach tip: Avoid overmixing—this keeps the texture soft and bread-like instead of dense.

1. Transfer to a Ramekin Pour the batter into a small oven-safe ramekin or mini baking dish (around 250ml capacity). Coach tip: For a portable version, use a silicone muffin cup to turn this into a gluten free banana bread muffin.
2. Bake or Air Fry Air Fryer: 180°C (350°F) for 22–25 minutes Oven: 180°C (350°F) for 25–30 minutes or until a toothpick comes out clean. Coach tip: The top should be golden brown and slightly springy to the touch.

Notes

• Add-ins: Try blueberries, cacao nibs, or shredded zucchini for a healthy banana zucchini bread twist.
• Flour swaps: Use 2 tablespoons almond flour + 1 tablespoon coconut flour for a grain-free version.
• Double it: Turn it into a 2 banana banana bread recipe by doubling all ingredients and baking in a small loaf tin.
• Chocolate version: Stir in 1 teaspoon unsweetened cocoa powder for a healthy chocolate banana bread flavor.
• Storage: Keep in an airtight container for up to 3 days in the fridge.
• Freezing: Freeze for up to 1 month; defrost overnight.
• Reheating: Warm before serving for that just-baked texture.

Nutrition Information:

Yield: 1
Amount Per Serving: Calories: 275Total Fat: 10gCarbohydrates: 37gFiber: 4gSugar: 17gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Looking for more Single Serve Recipes? Try these: 

• Blueberry Yoghurt Cake
• Flourless Coconut Cake
• Single Serve Breakfast Cheesecake

If you try this healthy chocolate chip banana bread, let me know in the comments! I love seeing your single serve creations. Share your photo and tag me—I’d love to feature your version.

This single serve banana bread is proof that you can have a warm, comforting bake any day of the week, no loaf pan or leftovers required. Simple ingredients, a balanced nutrition profile, and a perfectly portioned treat that fits into your healthy routine.