This easy banana bread recipe includes oil (no butter) to keep it deliciously moist and uses overripe bananas for a sweeter flavour.
*Post updated November 2025
Who doesn't love banana bread? 😋 The recipe is by an Australian food stylist, author and magazine editor, Donna Hay.
I’m not much into baking, but a good stand mixer is an extremely useful piece of kitchen kit that can handle so much more than just bread and cakes.
With attachments available, you can use them for kneading dough, mixing, whisking, chopping, slicing, dicing, processing, blending, juicing, and even grinding spices or coffee beans with the grinding mill.
I'm feeling quite pleased with myself; in fact, I'm becoming quite a little baker! 😊
Now, before this arrived, I'd have never bothered to make banana bread because I'm lazy and can't be doing all that mixing by hand, but with a stand mixer, it's a doddle.
Just throw the ingredients in and let the machine do the work. 😉
There’s not much mixing involved in this recipe, but when it comes to bread making, it’s a different story. Kneading bread manually takes a lot of effort, but a stand mixer handles all the hard work for you. Brilliant.
Mistakes that could ruin your banana bread
- Using unripe bananas makes them harder to mash and, more importantly, leaves you with no banana flavour, resulting in a bitter-tasting loaf.
- Using too much banana will make your bread heavy and damp in the centre, causing it to appear undercooked and soggy.
- Don't overmix. The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread.
- Take the bread out of the pan about 5 minutes after it comes out of the oven. Leaving it in the pan too long will make the bottom soggy. Let the bread cool completely on a cooling rack afterwards.
- Avoid wrapping it in clingfilm (plastic wrap), as it can create condensation and cause mould. Let the bread cool completely before storing it in an airtight container to allow it to firm up and make it easier to slice.
- If you love eating warm bread (who doesn't?), you can always heat up your slice a bit in a microwave (literally 10 seconds).
Banana bread - Full details in the printable recipe card below
Combine the oil, eggs, sugar, and vanilla in a mixing bowl. Gently mix on low speed until well blended. If you prefer, you can mix it by hand.
Now add the flour and cinnamon, and again on low speed.
Remove the bowl and, using a wooden spoon, carefully fold the mashed banana into the mixture.
Line a 900g loaf tin with greaseproof paper, and pour in the mixture.
Cook for about 50 minutes or until a skewer comes out clean. Leave it to stand in the tin for 5 minutes before turning it out onto a wire rack to cool completely.
Equipment
- a large mixing bowl, or a hand mixer or stand mixer
- greaseproof paper (baking paper)
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Banana Bread with Oil - Donna Hay recipe
Easy recipe and a great way to use up overripe bananas.
Ingredients
- 4 large overripe bananas - mashed
- 1 more banana for decorating - halved lengthways
- 125ml vegetable oil
- 3 free-range eggs
- 265g soft dark brown sugar
- 1 teaspoon vanilla extract
- 225g self-raising flour
- 2 teaspoons ground cinnamon
Instructions
- Combine the oil, eggs, sugar, and vanilla in a mixing bowl, and use the beater attachment on low speed to mix everything together. Alternatively, you can mix it by hand.
- Next, add the flour and cinnamon, and mix on low speed until combined.
- Remove the bowl. Gently fold the mashed banana into the mixture using a wooden spoon.
- Line a 900g loaf tin with greaseproof paper, pour in the mixture, and arrange the banana slices on top, cut side up.
- Cook for about 50 minutes or until a skewer comes out clean.
- Let it rest in the tin for 5 minutes before transferring it to a wire rack to cool completely.
Cool
ReplyDelete