You’ll need a 1 litre loaf tin (approx. 21.5cm x 11cm x 7cm).


3 large bananas (approx. 300g) very ripe
125g Seabanks rapeseed oil
100g caster or golden caster sugar
1 tsp runny honey
1 tsp vanilla extract or ½ tsp ground cinnamon (or both)
2 eggs, beaten
175g plain flour, sifted
1 ½ tsp baking powder, sifted
½ tsp bicarbonate of soda, sifted
50g roughly chopped walnuts (optional)

  1. Heat your oven to 180º C/fan 160º C/ gas mark 4. Grease and line the loaf tin.
  2. Mash the bananas in a large mixing bowl, then stir in the rapeseed oil, sugar and honey until well combined.
  3. Then add to the bowl the vanilla extract/cinnamon and eggs.
  4. Fold in the flour, baking powder and bicarbonate of soda and then the nuts if you’re using them.
  5. Pour the mixture into the loaf tin and bake for between 45 – 60 minutes. If it’s ready you should be able to stick a skewer into the middle and it comes out clean.

Leave to cool in the tin for about 10 minutes and then turn out on to a cooling rack.


Indulge in this everyday culinary luxury and treat yourself to a bottle of our award-winning artisan oil