Tag: Batch

Small Batch Yogurt Lemon Poppyseed Loaf Recipe · i am a food blog i am a food blog

I’m so happy it’s spring! Finally, I can stop wearing a heavy winter coat and 16 layers of clothing. Of course, Mike is over there just wearing a T-shirt and jeans. I have no idea why but, the older I get, the colder I get. It’s not even like it’s that cold where we live. Anyway, the weather has been gorgeous; sunshine for days and we’ve been taking advantage and going on long walks.

I love going on walks because they usually end with snacks: either at a brewery, cafe, bakery, or perhaps my fave, the ice cream store. I’m not one of those people who eats ice cream in the winter, unless it’s a really good flavor and I’m inside, cozy and under a blanket. But now, with the sun shining, give me all the ice cream!

The other day, we walked past one of my favorite ice cream stores, so we peeked inside to see what the seasonal flavors were. Along with the usuals like blueberry oatmeal and matcha, they had lemon poppyseed! I got a scoop of course, kid size in a waffle cone. The taste of tart lemon and fresh sweet cream in the sun was gloriously springy.

I love all things lemon poppyseed flavor. Growing up, lemon poppyseed muffins were always the muffins that were left behind in the family packs my mom bought from the grocery store. I always felt like I lucked out and didn’t understand why no one else in my family didn’t like them. I think they said it was something to do with poppyseeds getting stuck in her teeth? More for me!

Given my love for lemon poppyseed, this week’s small batch recipe is a little lemon poppyseed loaf. This loaf is essentially the same as the French yogurt lemon loaf with poppyseeds mixed in. It’s slightly sweet, sturdy with a nice crumb, and has the most amazing lemony favor. The poppyseeds add a delightful amount of crunch. It’s the perfect size for having one tiny slice every day of the week. I love small batch baking so much.

Happy Sunday! Hope there’s cake in your imminent future.
xoxo steph

PS – Apparently Mike is getting really annoyed at my dictation because all I do is talk into my phone all the time. “Yeah, it’s true,“ he says. But, I’m really trying to make sure that my RS I didn’t get worse because I heard that it can take months – MONTHS – to go away completely. I might be being a little paranoid about it but I figure, better safe than sorry. 😅

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf Recipe | www.iamafoodblog.com

Small Batch Yogurt Lemon Poppyseed Loaf
makes one mini loaf


  • 3/4 cups (90 grams) all-purpose flour
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100 grams) sugar
  • zest of 1 lemon
  • 6 tablespoons whole-milk Greek yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 teaspoon vanilla extract

Heat the oven to 350°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

In a bowl, whisk together the flour, poppy seeds, baking powder, and salt.

In another bowl, use your finger to rub the lemon zest into the sugar until it is fragrant and moist. Whisk the lemon zest sugar together with the yogurt, oil, egg, and vanilla.

Fold the dry ingredients in, just to blend.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

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Small Batch 2 Ingredient Palmiers Recipe i am a food blog

Filling in for Steph as she recovers from self-induced smartphone elbow and probably carpal tunnel syndrome.

I love palmiers. As someone who doesn’t really go in for most things in a bakery, a good palmier is a lifesaver for me when I get roped into a “cute cafe” date (click that link, it’s from 7!! years ago). Steph really loves whiling away lazy afternoons in cute trendy cafes, but for me, they hold almost zero appeal: no beer, no fries, no chicken wings, and hard-to-find seating, usually. Give me a brewpub any day.

Once in a while a new trendy bakery/cafe opens up and I’ll take Steph, and inevitably nothing on the menu appeals, but if they make croissants in house, they almost always have palmiers as well. For me, nothing is a better sign of a good bakery than their palmiers: sweet, crispy, flaky, and much much cheaper than a $4 croissant or a $5 pain au chocolat, but still an addictive excuse to consume a stick of butter.

I’m not even picky about them. A entire box of supermarket palmiers and a glass of whisky as dinner and I’m in heaven. This recipe is for those late-at-night times when you can’t be bothered to go to the grocery store (or it’s closed), but, if you’re like us, you have a roll or two of puff pastry in the freezer. I could lie and say I made these for Steph but in reality, she demanded that she was still useful and insisted on making these for me tonight, so this is her recipe. My only contribution is writing this post plus a pro tip: buy the all-butter puff pastry, it makes a huge difference.

Making these made her arm worse, she should have continued resting it. Send Steph good thoughts!

Super Easy 2 Ingredient Small Batch Caramelized Palmier Pinwheels | www.iamafoodblog.com

Super Easy 2 Ingredient Small Batch Caramelized Palmier Pinwheels | www.iamafoodblog.com

Super Easy 2 Ingredient Small Batch Caramelized Palmier Pinwheels | www.iamafoodblog.com

Small Batch 2 Ingredient Palmiers Recipe
makes 10 pinwheel palmiers


  • 1 sheet store bought puff pastry, thawed
  • 1/3 cup sugar

Heat the oven to 350°F and line a baking sheet with parchment paper.

Cut the puff pastry into 3 equal pieces.

Dust your work area with an even layer of sugar. Lay out 1 piece puff pastry and sprinkle on more sugar. Use a rolling pin to gently roll the sugar into the pastry. Repeat with remaining sheets of puff pastry. Roll up like you’d roll a carpet when you’re moving. When you run out of pastry, squish another on one on just like rolling up an extra rug. Wrap tightly in saran wrap and freeze until firm about 10 minutes.

Sliced the roll into 10 even slices and place on the parchment paper lined baking sheet. Bake until golden, about 20 minutes, rotating halfway through. Let cool and enjoy.

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3 Ingredient Small Batch Lucky Charms Treats · i am a food blog i am a food blog

I love Rice Krispie treats. I love Lucky Charms. Of course I love Lucky Charms treats! These guys are dangerously easy to make, so I’ve made a perfectly sized small batch recipe for those times when the craving hits but I don’t want to be eating an entire pan of treats.

These small batch lucky charms treats were whipped up the other morning, in just about the same amount of time that it would have taken me to make a regular bowl of cereal. Seriously dangerous. But, also, kind of genius because it meant that my breakfast was handheld and ready to take on the go. I know, I know, Lucky Charms are really more of a dessert cereal than a real breakfast, but you know, sometimes you just do what you’ve got to do.

This recipe is perfect for an especially easy St. Patrick’s Day treat, so I hope you give them a go!

3 Ingredient Small Batch Lucky Charms Treats | www.iamafoodblog.com

3 Ingredient Small Batch Lucky Charms Treats | www.iamafoodblog.com

3 Ingredient Small Batch Lucky Charms Treats | www.iamafoodblog.com

3 Ingredient Small Batch Lucky Charms Treats
makes a 5 inch treat, or 4 small squares


  • 1 tablespoon butter
  • 1 1/3 cup mini marshmallows
  • 2 cups Lucky Charms

Stir the butter and marshmallows in a non-stick pot over low heat. When melted and smooth, stir in the Lucky Charms, all at one, until they are all coated. Press into a small pan and let cool completely before slicing and enjoying.

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Small Batch Chocolate Guinness Cake Loaf · i am a food blog i am a food blog

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

If you’re looking for a small batch treat to celebrate St. Patrick’s Day, this little chocolate Guinness loaf is for you. It’s rich and deep with just the barest hint of Irish stout and is absolutely perfect on it’s own or along side a pint.

Even though this is technically a post to celebrate St. Patrick’s Day and it has nothing to do with British people, I wanted to mention that I just love the way British people describe sweets. Or food in general. One of my all time favorite things to do in winter is watch Nigella Lawson while I’m doing Christmas baking. She has a whole series of Christmas specials and they always feel that way: special. I think it’s something in the way she talks about food. Everything is luscious and magnificent. Flavors are resonant and gorgeous. It really makes me want to improve my lexicon and branch out from just exclaiming that everything is awesome.

But, speaking of awesome, this little cake definitely is. It’s a Nigella recipe, naturally, and it’s all of the over the top adjectives. I third-ed the recipe and it just about fit in my little loaf pan – you may want to hold back a 1/4 cup batter and make an extra cupcake on the side because my just spilled over the top. It has an awkward egg measurement, but if you have a kitchen scale (if you’re into small batch baking at all, I hope you do!) it’s no big deal to whisk up an egg then measure it out. I truly love using my scale to bake, especially when doing small batch recipes. It just makes the math so much more easy.

Even though I topped the cake with a bit of creme fraiche frosting – it’s supposed to kind of look like a glass of stout – I loved the cake without. And, as Nigella says: it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain.

Happy baking!

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

Small Batch Chocolate Guinness Cake Loaf
makes 1 small loaf


  • 1/3 cup guinness
  • 1/3 cup (83 grams) butter
  • 1/4 cup (25 grams) cocoa
  • 2/3 cup (133 grams) sugar
  • 3 tablespoons sour cream
  • 35 grams egg, about 1 tablespoon plus 2.5 teaspoons
  • 1 teaspoon vanilla
  • 2/3 cup (90 grams) flour
  • 3/4 teaspoon baking soda

via Nigella Lawson

Heat the oven to 350°F and butter and line your mini loaf pan (6×3 inches or a pan that fits 2 cups liquid).

In a small pot, over medium heat, combine the Guinness and butter. When the butter is melted, remove from the heat. Whisk in the cocoa, then the sugar.

In a small bowl or liquid measuring cup, whisk together the sour cream, egg, and vanilla. Whisk into the beer mix. Whisk in the flour and baking soda until smooth.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top springs back when pressed and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

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Small Batch Japanese Cheesecake · i am a food blog i am a food blog

Cheesecake monster strikes again! Guys, I made another cheesecake and again, I’ve almost eaten the whole thing. Thank goodness for small batch things! I made this bad boy on Friday and as I’m writing this, it’s Saturday and it’s basically 75% gone. Mike had 1 slice and I had the other 3 and a half slices and there’s just one lonely slice, plus a half slice left. This is MADNESS! But this cheesecake is so fluffy and light and good, it’s kind of like eating air so maybe the calories don’t count?!

It might be likely that you haven’t eaten Japanese cheesecake before but you’ve seen the videos. You know, the ones of golden jiggling round cakes that are wobbly and cute and just look so…I dunno, happy? Japanese cheesecake is a different beast than the dense New York style cakes that are popular over here. They’re more of a chiffon-y sponge cake kind of deal with just a hint of cream cheese. Cheesecake is very very popular in Japan and they really have so many regional varieties, but the most well known is definitely what they call cotton cheesecake.

Just like Japanese soufflé pancakes, Japanese cheesecake is made light and fluffy by whipping up egg whites. But in this case, you don’t want a stiff peak, just a nice soft one which will help the cheesecake be soft and jiggly. I find that whipping up whites to the right consistency one of the things that I constantly doubt myself on. Just what are soft peaks?! In this case, they look almost like fully whipped egg whites, but when you pull your whisk up from the whites, the whites will gently fold over like the tip of a nice swirl of soft ice cream.

This is probably the exact opposite of the easiest cheesecake ever, but it’s still well worth it! I did worry more about cracks with this one – mine ended up cracking but a dusting of icing sugar made everything pretty – but it baked up tall and fluffy and beautiful and didn’t sink at all so maybe it’s not so finicky? I loved the texture of this one. I think maybe my ultimate would be having Japanese cheesecake and Basque cheesecake together on one plate. Or maybe like a cheesecake buffet!??! How awesome would that be?

Happy cheese caking friends!

PS – Just at the other half slice. Gonna hold out on that last slice just on the off chance that Mike wants it…who am I kidding? Probably gonna eat it later as an afternoon snack 😉

Small Batch Japanese Cheesecake Recipe | www.iamafoodblog.com

Small Batch Japanese Cheesecake Recipe | www.iamafoodblog.com

Small Batch Japanese Cheesecake Recipe | www.iamafoodblog.com

Small Batch Japanese Cheesecake Recipe | www.iamafoodblog.com

Small Batch Japanese Cheesecake Recipe | www.iamafoodblog.com

Small Batch Japanese Cheesecake Recipe | www.iamafoodblog.com

Small Batch Japanese Cheesecake Recipe | www.iamafoodblog.com

Small Batch Japanese Cheesecake Recipe | www.iamafoodblog.com

Small Batch Japanese Cheesecake Recipe
makes a 6 inch cheesecake


  • 125 grams cream cheese (about 1/2 block)
  • 18 grams butter (1 tbsp + 1 tsp)
  • 90 grams milk (1/3 cup)
  • 30 grams cake flour (1/4 cup)
  • 23 grams cornstarch (3 tablespoons)
  • 3 large eggs
  • 1/8 tsp cream of tartar
  • 75 grams sugar (1/3 cup)

via Fantastic Cheesecake by Alex Goh on Small Small Baker

Heat the oven to 320°F and move the rack to the middle of the oven. Lightly butter and line the bottom and sides a 6 inch cake pan with parchment paper. I made a sling as well, but found that it was much easier to just tip the cake out onto my hand after it cooled a bit. Do what you think will work for you.

In a double boiler, stir together the cream cheese, butter, and milk until the cream cheese melts and everything is smooth and incorporated. Remove from the heat and let cool completely, stirring to help cool faster.

Bring a pot of water to a boil – this will be for the water bath. Keep it at a simmer while you prep the cake.

Separate the eggs, putting the whites in the bowl of a stand mixer. Place the bowl of whites in the fridge to chill.

When the cream cheese is cool, sift in the flour and cornstarch and whisk until throughly combined. Whisk in the egg yolks until smooth and combined.

Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick soft peak meringue – one that holds its shape, with a beak that folds over on itself. Be careful not to over whip.

Take 1/3 of the whipped egg whites and use a whisk not a spatula to whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites whisk and then, at the very end use a spatula to fold and make sure everything is incorporated.

Gently pour the batter into the prepared pan and then tap it against the counter couple times to force the air bubbles to come to the top. Place into a deep baking dish and carefully pour the hot water 3/4 of the way up the pan. Place the entire thing in the oven and bake for 30-40 minutes keeping an eye on it. If it starts to crack, it may be that your oven is too hot, so lower it by 20 degrees or so.

The cake will be done with the top is golden and it springs back when you gently press it. Crack open the oven door and let the cake cool in the water bath for about 15-20 minutes, then remove from the oven and let cool, in the water bath for another 10 minutes or so.

At this point it should be cool enough to remove from the pan. Run a butter knife or offset spatula around the edges and then flip the cake onto your hand, then flip back right side up onto a wire rack to cool. Dust with icing sugar if desired, slice and enjoy! Keep any left

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Small Batch Skillet Buttermilk Biscuits · i am a food blog i am a food blog

Sometimes you just need a small batch of biscuits! This small batch skillet buttermilk biscuit recipe makes 5 lil guys that are perfect for 2 people for breakfast, or for 5 small biscuits for breakfast throughout the week.

Mike and I were on a long walk last weekend when we passed buy a new-ish biscuit place that we’ve been meaning to try. So even though we were full from snacks at another cafe (OMG, which I have a story about) we hopped in for some biscuits. They were good and sparked a conversation about the difference between biscuits and scones. Mike thinks biscuits have to be flaky. And I totally agree that good biscuits are flaky. But what about those biscuits that are more on the crumb side of things? Are those not biscuits?! (note from Mike: totally not biscuits)

Anyway, I was inspired and whipped up this small batch biscuit recipe. I was actually really lucky because I had exactly one cup of flour left! I used the food processor to whip these up – it was my first time using a food processor to do biscuits and they ended up light and airy and biscuity, but not layered. If you’re looking for a layered biscuit, this isn’t it. Layered biscuits need bigger, flatter slabs of butter and using a food processor gives you more smaller, more evenly distributed pockets of butter.

I’m really happy with how these came out. I just had one (I’m writing this two days later) and it was just as good as when it came out of the oven. I popped it in the oven to give it a bit of warmth and a quick toast and it was buttery and crispy and soft and all kinds of good.

Happy biscuit making!
xoxo steph

PS – The story about the cafe: Mike and I went to a super hipster, super busy cafe that was a seat yourself kind of situation. We wanted to eat a bunch of things but didn’t want to stalk/stand next to tables just empty handed so we grabbed a coffee and beer and hung out near the tables casually waiting for people to leave. We were standing there for a good twenty minutes, just chatting, when a table started gathering up their things to leave. We hung back, thinking that we would grab their table after they were done, but all of a sudden, a women looked at us and at them, then walked past us towards them to ask if they were leaving. They said yes, of course, and then she just sat down. I was so annoyed because…I don’t know, it was pretty clear that we were waiting for a table, but kind of try to not be those annoying people who are standing right next to your table while you’re trying to enjoy yourself. Anyway, we got a table 10 minutes later, but I was totally miffed because, hello coffee shop etiquette?!? Okay, end rant.

Small Batch Skillet Buttermilk Biscuits | www.iamafoodblog.com

Small Batch Skillet Buttermilk Biscuits | www.iamafoodblog.com

Small Batch Skillet Buttermilk Biscuits | www.iamafoodblog.com

Small Batch Skillet Buttermilk Biscuits | www.iamafoodblog.com

Small Batch Skillet Buttermilk Biscuits
makes 4-5 small biscuits


  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons butter cut into small pieces, frozen
  • 1/2 cup cold buttermilk or scant 1/2 cup milk + 1.5 teaspoons vinegar

Heat the oven to 450°F.

In a food processor, blitz together the flour, baking powder, salt, baking soda, and butter until it resembles coarse crumbs. Add the buttermilk and mix until it just comes together. Turn out onto a floured board and fold until everything comes together as a dough. Shape in a rough square then cut into 4. Or, you can trim the sides and then form one extra biscuit from the trimmings.

Brush the tops with butter. Place in a lightly buttered/oiled cast iron pan or on a baking sheet and bake until golden brown on top, 15-18 minutes. Remove and let cool slightly before enjoying. Keep them on the counter in a container if you don’t finish them right away. If they’re going to last longer than 2 days, pop them in the fridge, then lightly toast to revive.

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Small Batch Coconut Mochi Cake Muffins · i am a food blog i am a food blog

It’s another Small Batch Sunday coming at you with these coconut mochi cake muffins! This guy makes just 6 lil coconut mochi muffins, perfect for the week or maybe even just a day or two?

Have you guys had mochi muffins? Or mochi cake? Sometimes it’s called butter mochi but since I didn’t use butter in these, I’m sticking with just mochi muffins. Mochi cake, if you haven’t had it, is a sweet and squishy cake made with mochiko flour instead of regular, making them gluten-free and squishy in texture. They’re usually baked in a pan and sliced into squares that are chewy and just the right amount of sweet.

These little mochi muffins in particular are squidgy and delightfully chewy on the inside while being crisp and addictively crunchy on the edges. Anyone who is in the know knows that the crust is the best part of any mochi cake so I went ahead and muffin-ized these to get maximum crunchy edges. I’m not the first person to do this, and I most definitely won’t be the last. Perhaps the most famous though, is SF’s Third Culture Bakery’s mochi muffins.

These guys are not brown-buttered and sesame seeded like their SF cousins. Instead, they’re just a simple mix of coconut oil, sugar, egg, milk, and mochiko flour. They happen to be one of Mike’s favorite desserts and the 6 count is just perfect for the two of us. If you don’t get around to eating them all right away and they get a little soft, try toasting them up for a few minutes – they get all warm and crisp again.

Small Batch Coconut Mochi Cake Muffins | www.iamafoodblog.com

Small Batch Coconut Mochi Cake Muffins | www.iamafoodblog.com

Small Batch Coconut Mochi Cake Muffins | www.iamafoodblog.com

Small Batch Coconut Mochi Cake Muffins | www.iamafoodblog.com

Small Batch Coconut Mochi Cake Muffins Recipe
makes 6 muffins


  • 2 1/4 teaspoons coconut oil, melted
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cups milk or coconut milk
  • 1/4 teaspoon coconut extract
  • 3/4 cup (120 grams) mochiko flour
  • 1/8 teaspoon salt

Heat the oven to 350°F.

Coat muffin tins with coconut oil and set aside.

Mix together the coconut oil and sugar until light and fluffy.

Whisk in the eggs and coconut extract and then the milk.

Add the mochiko flour and salt and whisk until smooth.

Pour into the tings. Bake for 40-45 minutes or until the edges and top turn golden brown.

Remove from the oven and let cool completely before enjoying.

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Small Batch Banana Bread Recipe · i am a food blog i am a food blog

If you’ve been following this blog for a while you’ll know that I have a banana bread obsession. I hardly ever make it or let myself buy it though. If I make it, I’ll inevitably eat the whole loaf. And buying it just doesn’t seem right for some reason. Although I will admit to having boughten the odd slice here or there while at the airport. There’s something about airports that makes me feel like the calories don’t count even though they probably count even more. Anyway, that was just a rambling way of saying I like banana bread and I can eat a lot of it.

Which brings me too: small batch banana bread! After my small batch cookie victory, I started thinking about all the other things I could small batch and banana bread rose to the top of the pile pretty quickly. Now that I’m writing this post, in retrospect, I probably should have made even a smaller batch because the half batch that I made (2 bananas, 1 egg) made just a tiny bit too much batter for my mini loaf pan. While the loaf was baking, the batter rose up over the sides and instead of doming (like a good banana bread should do), it just fell down the sides. But, I ate those pieces, so no great loss, I guess.

Anyway, this is a small batch recipe of Flour Bakery’s famous banana bread. I’ve made this on the blog before and talked about how it doesn’t dome when baking. It also annoyingly requires a mixer. So I’m not sure why it’s the recipe that I decided to do the math on. Oh wait. I know why. It’s cause it tastes AMAZING. I can’t get over this recipe even though I want to. I want to find the perfect small batch banana bread recipe that uses 1 banana and maybe 1/2 an egg. One that doesn’t require a mixer and will make a nice tall dome.

But until that time, here is the Flour Bakery banana bread recipe, conveniently halved. Heck, I even did the math for you guys and quartered it just incase you want to make the flattest, smallest, most delicious loaf-esque banana bread ever. At that point maybe it should be small batch banana cake? But then, is banana cake a thing?

Happy banana breading!
xoxo steph

Small Batch Banana Bread Recipe | www.iamafoodblog.com

Small Batch Banana Bread Recipe | www.iamafoodblog.com

Small Batch Banana Bread Recipe | www.iamafoodblog.com

Small Batch Banana Bread Recipe
makes 1 small loaf or 10 muffins


  • 1/2 + 1/3 cup (105 grams) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup plus 1 tablespoon (115 grams) sugar
  • 1 large egg
  • 1/4 cup (50 grams) canola or other flavorless oil
  • 2 very ripe bananas, peeled and mashed (about 3/4 cups or 170 grams mashed bananas)
  • 1 tablespoons sour cream or greek yogurt
  • 1/2 teaspoon vanilla extract

Note: This recipes make 1 small mini loaf and 2 muffins or about 10-12 muffins. I tried to get all the batter into just a mini loaf pan but it overflowed in the oven, so make sure to just fill the loaf pan 3/4 of the way.

With the rack in the center of the oven, preheat to 325°F. Lightly butter and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line 10-12 muffin tins with paper liners.

Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.

With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.

Switch to low speed and slowly drizzle in the oil, taking your time.

Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.

Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.

Pour the batter into the prepared loaf pan and bake for 50 minutes. Bake muffins for 20-25 minutes. The loaf should be golden brown on top and the cake will spring back when you press it.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

For 1/4 of the recipe:

1/4 + 1/6 cup (52.5 grams) all purpose flour
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
pinch ground cinnamon
1/4 cup plus 1.5 teaspoons (57.5 grams) sugar
1/2 large egg (whisk a large egg and weight out 13-14 grams or measure out 1.5 tablespoons)
2 tablespoons (25 grams) canola or other flavorless oil
1 very ripe bananas, peeled and mashed (about 6 tablespoons or 85 grams mashed bananas)
1.5 teaspoons sour cream or greek yogurt
1/4 teaspoon vanilla extract

Follow the instructions above and bake for about 20-30 minutes.

 

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