Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A sweet dish from !

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More-or-less follows the same steps as my regular recipe for Banana Bread, substituting Butter with Oil and Eggs with extra Banana.
The Oil left kind of a 'fried food' hint on the first mouthful, which depending on your preference can be a good or bad thing.

Recipe (makes one loaf)

210g Self-Raising Flour
1/2 tsp Baking Powder
1/2 tsp Salt
165g Soft Brown Sugar
75g Rapeseed or Vegetable Oil
4 Ripe Medium Bananas

1. Preheat your oven to 160*C and sift the Flour, Baking Powder and Salt into a mixing bowl, then set to one side.

2. In a separate mixing bowl, mix the Sugar and Oil together. Then slice and mash the Bananas with either a fork or a potato ricer, then add it to the mix.

3. Add the Flour/Salt/Baking Powder into the bowl and mix until fully combined.

4. Grease a 2lb Loaf Tin or line with parchment and spoon the batter into the tin. Bake the loaf for 50-60 minutes. You should be able to probe the loaf with a skewer and have it come out clean. Let the Banana Bread rest in the tin for another 20 minutes before removing and letting it cool completely on a wire rack.