Everyday Banana Bread


“Oh, Lou Boo. Change the record, would you? You’ve already posted two other banana bread recipes!” – You, maybe?

know, you guys. But I think I’m done after this one! Because this one, is the one. No frills, no bells or whistles, just good old fashioned banana bread!

It’s marvellous to add a buttload of different things to baked goods (cookie butter blondies, anyone?! Peanut butter brownies?! Nutella muffins? YES HONEY, PUT ALL OF IT IN MY BELLY!) but I came to realise that I didn’t have a recipe for your regular, simple banana bread. And I also came to realise that I needed a recipe for your regular, simple banana bread. So I came up with one, okay?!


You guys know how I feel about eating baked goods every day (ie. aggressively FOR it). So I wanted a banana bread recipe that was delicious and boasted a whole lotta nutrients. You know, one that’s satisfying and satiating. One that I could slice up and keep in the freezer for breakfast and snack purposes. One that I could top with all of the yoghurt, nut butter and berries, but one that I could also slather a generous serving of salted butter on top of. This is it. This is the one.

I could keep writing, but I’m not going to keep fluffing on for the sake of fluffing on, my little loves. A wise man once said nothing at all and all of that. (That wise man definitely was not me because I am a woman and I don’t ever know when to stop talking.) BUT I DIGRESS. HERE IS THE RECIPE! As Martha Stewart would say, “Enjoy.” (I know that’s a short quote but she says it all the time! She says it after everything she bakes on Martha Bakes! IT’S APPROPRIATE, OKAY? BECAUSE I WANT YOU TO ENJOY IT!)


Everyday Banana Bread

Yield: One loaf


  • 3 very, very ripe bananas (as in, we better do something with these before the fruit flies descend!)
  • 2 large eggs
  • 2 tbsp milk
  • 1/2 cup + 2 tbsp brown sugar (light or dark, or a mixture of both)
  • 1/2 cup extra virgin olive oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup wholemeal flour
  • 1/2 cup oat flour*
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • A pinch of salt

*Don’t freak out! Oat flour is just rolled oats that are blended into a flour. All you have to do is measure out 1/2 cup rolled oats, pop it into a blender and whiz it until it turns into a flour. But don’t worry if you can’t be bothered! You can sub more wholemeal flour for the oat flour if you like, it’ll just be super dense.


  1. Preheat oven to 350 degrees celcius. Spray a loaf tin with olive oil spray/grease with butter and line with baking paper. Set aside.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher. Add in eggs, milk, brown sugar, oil and vanilla extract. Use a whisk/spatula/wooden spoon to mix until well combined.
  3. Add both flours, baking powder, cinnamon and salt to bowl and gently fold into the wet ingredients until just combined (until the last bit of the floury mixture is mixed in!)
  4. Pour batter into prepared loaf pan and smooth down with the back of a spoon. Place in preheated oven for 40-50 minutes, until a skewer comes out clean when inserted into the middle of the loaf. Check about halfway into baking time that your loaf isn’t browning too quickly- I like to cover mine with tinfoil at the 35 minute mark, just so it doesn’t burn!
  5. Let banana bread cool in tin for 10 minutes before turning onto a wire rack to cool completely. Slice and store in an airtight container for 3-5 days. Freezes super duper well, too!

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