Description

A single-serving pumpkin spice banana bread baked in a ramekin or mug, offering all the cozy autumn flavors without the waste of a full loaf.

Ingredients

Scale

1 medium ripe banana (about 100g, peeled)
1/3 cup (80g) pure pumpkin puree
1/2 cup (65g) all-purpose flour
1/2 teaspoon baking powder
2 tablespoons (30g) unsalted butter, melted
2 tablespoons (25g) brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon (15ml) milk
Optional: 2 tablespoons chopped walnuts or pecans
Optional: 1 tablespoon chocolate chips
Optional: 1 tablespoon cream cheese mixed with 1 teaspoon sugar for swirl

Instructions

Preheat oven to 350°F (175°C). Grease a 12-ounce ramekin or large mug with butter or olive oil spray.
In a small mixing bowl, mash the ripe banana with a fork until mostly smooth (about 1/2 cup).
Add the melted butter, pumpkin puree, brown sugar, and milk to the mashed banana. Stir vigorously until the mixture is smooth and combined.
Sprinkle in the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Gently fold into the wet mixture until just combined; do not overmix.
Fold in optional mix-ins like nuts or chocolate chips, or dollop cream cheese mixture on top for a swirl.
Place the ramekin on a baking sheet and bake for 12-15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let cool in the ramekin for 5 minutes before serving. Enjoy warm with toppings like Greek yogurt or maple syrup.

Notes

Ensure the banana is very ripe with brown spots for maximum sweetness and ease of mashing. Use 100% pure pumpkin puree, not pumpkin pie filling. Do not overmix the batter to avoid a tough texture. For meal prep, you can bake multiple ramekins at once in a muffin tin.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 ramekin loaf
Calories: 280
Sugar: 22
Sodium: 250
Fat: 10
Saturated Fat: 6
Carbohydrates: 45
Fiber: 3
Protein: 4

Keywords: pumpkin spice banana bread, single serve recipe, small batch baking, ramekin bread, fall breakfast, gluten-free option, dairy-free option