Food and Drinks

Banana bread recipe donna hay

Donna Hay Banana Bread has a sweet, moist texture thanks to the mashed bananas and the brown sugar. It can be mixed in a bowl using a spatula. No electric mixer is required.

Donna Hay Banana Bread has a sweet, moist texture thanks to the mashed bananas and a generous amount of brown sugar. This is a basic recipe that should be in every home. Buttery toasted banana bread is the perfect way to start a cold morning. Donna Hay’s Banana Bread is a classic recipe for a good reason.

Every household should have this recipe for a no-yeast loaf.

Toasting banana bread and slathering it with butter will warm you up on a cold morning.

Paula Deen Pumpkin bars is another comforting dessert.

Donna Hay’s Banana Bread is a classic recipe for a good reason. It’s one of the essential recipes every home should have.

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Her recipe is similar to mine but with more sugar.

The banana bread recipe is great for the fall, winter or spring when your bananas are just too ripe.

Try Mini Pumpkin Spice Scones if you enjoy breakfast pastry recipes.

St. Louis Gooey Butter Cake (aka The Cake You Won’t Stop Eating) is another good brunch pastry. Louis Gooey Butter Cake, or The Cake You Can’t Stop Eating.

Why You’ll Love This Recipe

This banana bread can be mixed by hand using a wooden spoon or spatula. No electric mixer is required.

Baking banana bread reduces food wastage and is frugal because you use bananas that are too ripe to be eaten by hand.

It’s quick to mix up. This bread can be baked in less than 15 minutes if you are efficient.

It takes an hour and fifteen minutes to bake, so choose when you can bake it. Maybe on the weekend or after work.


Donna Hay Banana Bread Ingredients

Ripe bananas

Oil (Vegetable, canola, or grapeseed).

All-purpose flour or self-raising flour

Use baking powder when using all-purpose wheat flour

Vanilla Extract

Ground cinnamon (I love Vietnamese cinnamon)

Quantities are listed on the recipe card.


Line a 9-inch loaf pan with parchment paper and grease it.

Mash two to three ripe bananas using a large fork.

Stir in the oil, vanilla, and lightly beaten egg.

Mix with a spatula until it is just combined.

Pour into loaf pan.

Bake for 75 minutes.

Insert a toothpick into the middle of the bread after one hour. If the toothpick is clean, then the break has been completed.

Allow to cool for at least one hour on a rack.

Spreadable butter on a slice of bread.

Use a meat mallet or a fork to mash ripe bananas.

In a bowl, beat eggs with a fork. Add your mashed bananas and continue the recipe using this bowl.

Pour the banana bread mixture (it will be liquid) into a 9-inch loaf pan that you have greased and lined in parchment paper.

The banana bread will have a nice brown crust and rise as it bakes. If the bread looks too brown but hasn’t baked through yet, cover it with foil like a turkey on Thanksgiving that is browning too fast.

Hint Use a toothpick in the middle of your loaf to check if it is done. If possible, stick the toothpick to the bottom. If the toothpick remains sticky, the bread must still be baked. The bread is ready when the toothpick comes clean or only with a few crumbs.


Oil — If you do not have oil, you can use melted butter in the same amount.

Eggs — If you are out of eggs, try substituting a half cup of apple sauce. This will result in a more dense loaf of bread.

Gluten-free – Try out this recipe for Low carb-gluten-free banana bread


Spices — you can add a teaspoon of pumpkin spice instead of or in addition of the cinnamon. You could also add a quarter teaspoon of nutmeg. You can also add a little fresh nutmeg grated to the batter.

Add 1/2 cup chocolate chips, whatever you have: semi-sweet, dark or milk.

Nutty — Add 2/3 cup chopped walnuts or Pecan before baking the banana nut loaf.


To prevent your bread from burning, use a loaf pan that is suitable for baking.

It’s non-stick and sturdy, so it’s my favorite.


Bread can be stored in an airtight container up to 5 days.

Banana bread can be frozen.

I slice up the bread and wrap it individually for quick breakfasts during the week. Then I freeze in a container that is freezer safe. Freeze for up to three months.

Toasting a frozen banana loaf and spreading it with almond butter or butter takes only a few minutes.


Use only ripe bananas. Ripe bananas are sweet-smelling and covered in brown spots or black streaks. Your bread will be sweeter and more moist if you use riper bananas.