Our easy banana loaf cake recipe is the perfect way to use up over ripe bananas rather than throwing them away. With only a few store cupboard ingredients, our recipe makes a delightfully light cake that will have you coming back for seconds, and maybe even thirds! A wonderfully simple recipe, you can have this mixture ready for the oven in no time at all. Much better than wasting overripe bananas and you get a delicious cake to enjoy too!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
2-3 over ripe bananas
150g golden caster sugar
225g self raising flour (sifted)
1tsp baking powder
110ml Mellow Yellow Rapeseed Oil
Preheat oven to 170°C. Mash the bananas and combine with the sugar, egg and oil. Mix the sifted flour and baking powder well and add to the wet mixture. Stir well. Pour into a loaf tin lined with baking paper and bake for approximately 45 minutes, or until firm to the touch. Cool in the tin for 10 minutes before transferring to a cooling rack.