75ml Brock & Morten natural rapeseed oil
2½ medium or 2 large bananas
55ml milk or water
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
220g whole wheat flour or white flour
Optional: chopped walnuts or pecans, chocolate chips, raisins, fresh banana slices.
Preheat oven to 165 degrees Celsius and grease a 9×5-inch loaf tin.
In a large bowl, beat the rapeseed oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
Add the baking soda, vanilla, salt and cinnamon, and whisk.
With a spoon, stir in the flour, until combined. If you're adding any additional extras then gently fold them in now.
Pour the mixture into the tin and bake for 55 to 60 minutes, or until a knife or skewer inserted into the centre comes out clean.
Let the bread cool in the tin for 10 minutes, and then transfer it to a wire rack to cool for 20 minutes.
How do you use Brock & Morten Rapeseed Oil?
Got any tips and tricks? Or have another great recipe using our oil?
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