I’m going to explain to you all exactly how this recipe was born. Cut to my kitchen counter, on top of which I had this lone banana, just sitting there and ripening for a week. It was honestly just staring at me, begging to be baked with, but I was obviously ignoring its helpless cries to be used. Until one Saturday morning when I had a (common) craving for banana bread. I knew I had only this one banana available and decided to make it work.

And voila, just like that, after a week of pure neglect, my recipe for one banana, banana bread muffin tops was born. This is the recipe for when you are craving banana bread, but only have one banana to make it with!

Other than the fact that I love how this recipe saves lone bananas all over the world (lol), I am also all over the fact that its a small-batch recipe. it makes only four banana muffin tops, which is absolutely perfect for when you want a little something, but don’t feel like making an entire batch of banana bread.

This recipe is both gluten and grain-free as it uses a blend of almond and coconut flour (you know this is my favorite combination!). It is also a dairy-free recipe, and there’s only 1/2 a tablespoon of coconut oil in the entire thing!! On top of that I added just 2 TBSP of maple syrup because it pulls most of its sweetness from the ripe banana. Feel free to replace the maple with honey if you prefer (I love the honey version too!). And finally, in a shocking turn of events (not) I of course added chocolate chips. Because it’s me. You can omit the chocolate if you’d like, but I wouldn’t recommend it if you like joy. Just saying.

If you make this recipe, tag me on Instagram @DADAEATS and #DADAEATS so I can see your creations!! Long live one banana recipes!! xx