Peel the bananas. Place them on a plate and mash them up with a fork. Set aside.
In a large bowl, sift the all-purpose flour, baking soda and salt.
Add the brown sugar and mix it into the flour until well combined.
Make a well in the center and add the mashed bananas.
Next, add the oil, egg and vanilla essence.
Beat the mixture briefly, starting from the center, until the ingredients are just combined. Scrape the sides of the bowl and use a spatula to mix in any flour that is left un-mixed on the sides of the bowl.
Pour the batter into a well-greased and floured loaf pan measuring 8 inches by 4 inches. Level the top.
Bake the banana bread loaf at 165°Celsius for 55 to 60 minutes until a skewer inserted in the center comes out clean.
Remove the loaf from the oven and let it rest in the tin for a few minutes before turning it out onto a wire rack to cool completely.
For neater slices, cut the loaf only after it has completely cooled down.
Store the bread in an airtight container.