Rana Conway's Banana Bread
5 small ripe bananas (about 450g including skin)
100ml rapeseed oil plus extra for greasing
175g wholemeal flour
2 tsps baking powder
1 tsp ground mixed spice
½ tsp bicarbonate of soda
50g chopped walnuts
Preheat the oven to 180°C (160°C fan) / 350°f / gas mark 4. Grease the loaf tin and line with greaseproof paper. Measure the oil into the jug then crack the eggs into the oil and beat lightly. Peal the bananas, slice into the bowl and mash with a potato masher or fork. Pour the egg mixture into the bowl with the mashed bananas and combine with a fork. Stir in the flour, oats, baking powder, mixed spice and bicarbonate of soda, then fold in the walnuts.
Pour the mixture into the prepared tin, smooth over and bake for about 45-50 minutes until a skewer inserted in the centre comes out dry.
Leave to cool for 5-10 minutes before removing from the tin and peeling off the greaseproof paper, then leave on a cooling rack until completely cool.