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Mr Hugh's rapeseed oil spray
140g wholemeal flour
100g self-raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
300g mashed banana (from overripe black bananas)
4 tbsp agave syrup
3 large eggs, beaten with a fork
150ml pot low-fat natural yogurt
25g chopped pecan or walnuts (optional)
Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin by spraying some Mr Hugh's rapseed oil into the tin. Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins/1 hr 15 mins or until a skewer comes out clean.
Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.
This recipe works perfectly with gluten-free flour as well!