Italian Breakfast Banana Bread
Serves: 1 loaf
  • ⅔ cup (150 ml) flavourless vegetable oil plus some for greasing (I used mild olive oil)
  • 3 medium ripe bananas, mashed
  • 2 teaspoons vanilla extract
  • a pinch of salt
  • 2 eggs, lightly beaten
  • ⅔ cup (150 grams) granulated or caster sugar
  • 1⅓ cups (175 grams) plain flour
  • ½ teaspoon baking soda
  • 4 teaspoons instant espresso powder (or 1 to 2 teaspoons espresso powder flavouring)
  1. Preheat the oven to 325°F (about 165°C).
  2. Grease a one pound loaf tin.
  3. Mix the vanilla and salt into the mashed bananas.
  4. Beat in the oil.
  5. Now beat in the lightly beaten eggs and sugar.
  6. Mix the flour, baking soda and espresso powder together and beat them into the batter.
  7. Bake for 50 to 60 minutes or until slightly coming away from the sides of the tin. A skewer inserted in the cake should come out virtually clean.
  8. Cool in the tin for 20 minutes before removing to a wire rack to cool completely.
  9. This bread tastes even better if allowed to 'rest' overnight in a covered container. It really does improve with age.
Recipe by April J Harris at