Banana Bread

banana bread

Bath Harvest Banana Bread

75ml Bath Harvest Rapeseed Oil

125ml honey or maple syrup

2 eggs

225g mashed ripe bananas (about 3 small or 2 large)

55ml milk

1 tsp bicarbonate of soda

1 tsp vanilla extract

Pinch salt

1/2 tsp ground cinnamon, plus more to swirl on top

220g white plain flour*

  1. Preheat oven to 165˚C or Gas 3 and grease and line a 2lb loaf tin.
  2. In a large bowl beat together the wet ingredients;  rapeseed oil, honey, vanilla, eggs and milk.  Add in the mashed bananas and mix until just combined.
  3. In a separate bowl measure out the dry ingredients;  bicarb, salt, cinnamon and flour. Sieve into the wet ingredients and then fold through gently until just combined.  Add any extras in now and stir through.
  4. Pour into your prepared tin and sprinkle lightly with cinnamon then swirl with a knife.
  5. Bake for 45 – 55 minutes, or until a metal skewer  inserted comes out clean.  Try not to overcook – slightly underdone is better.  Let the cake cool in the tin for 10 minutes, transfer to a rack to cool further before slicing.
  6. Store for 2 days or in the fridge for 5 days. Alternatively freeze in wrapped slices.

Baking Gluten Free? Substitute plain flour* for a recognised brand of Gluten Free plain flour.

Health Benefits

Bath Harvest Rapeseed Oil is a healthy heart oil and is recommended to help reduce Cholesterol.  Some other benefits include;

• Low in saturated fat
• High in Omega 3
• Natural source Vitamin E
• Trans-fat & GM Free
• Vegetarian & Gluten Free