Mrs Oil's Banana Loaf

        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

Method

1. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with baking paper.
2. 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.
3. 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.
4. Cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm or cold in slices.