Rana Conway's Banana Bread

 
  • Rana Conway's banana bread recipe
  • Rana Conway's banana bread recipe
  • Rana Conway's banana bread recipe
  • Rana Conway's banana bread recipe
  • Rana Conway's banana bread recipe
  • Rana Conway's banana bread recipe
  • 10-30 minutes to prepare
  • 30-60 minutes to cook
  • 1 Loaf
  • Can be frozen
  • How to make

5 small ripe bananas (about 450g including skin)
100ml rapeseed oil plus extra for greasing 
2 eggs
175g wholemeal flour
75g oats 
2 tsps baking powder 
1 tsp ground mixed spice 
½ tsp bicarbonate of soda 
50g chopped walnuts

Step 1

Preheat the oven to 180°C (160°C fan) / 350°f / gas mark 4. Grease the loaf tin and line with greaseproof paper

Step 2

Measure the oil into the jug then crack the eggs into the oil and beat lightly

Step 3

Peal the bananas, slice into the bowl and mash with a potato masher or fork 

Step 4

Pour the egg mixture into the bowl with the mashed bananas and combine with a fork

Step 5

Stir in the flour, oats, baking powder, mixed spice and bicarbonate of soda, then fold in the walnuts

Step 6

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

Step 7

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

Contains

  • Gluten ingredients
  • Wheat
  • Eggs
  • Nuts

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Recipe notes

The riper your bananas the sweeter this will taste, so if they're not ripe you can add some honey or sugar to the recipe, or just wait until they are ripe.

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