Banana Bread

rapeseed oil recipes
banana bread recipe using rapeseed oil


75ml Brock & Morten natural rapeseed oil

170g honey 

2 eggs

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.

brock and morten rapeseed oil

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