Mrs Oil's does not like food waste so instead of throwing ripe/brown bananas away Mrs Oil uses them to make her tasty banana loaf. Due to Mrs Oil's food intolerances she uses gluten-free flour, the choice is yours.
- 3 very ripe bananas
- 3 large organic free-range eggs
- 100g soft light brown sugar
- 150ml Orodeal Extra Virgin Olive Oil
- 275g white self-raising flour
- 1 tsp ground nutmeg
- 1 tsp baking powder
- Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with baking paper.
- Peel the bananas and mash with a fork. Tip into a large mixing bowl and add the eggs, sugar and Orodeal. Use a fork or whisk to combine.
- Add the flour, nutmeg and baking powder and whisk together until thoroughly combined. Pour into the prepared tin. Bake for 40 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold in slices.