5 tbsp Seabanks rapeseed oil
4 tbsp honey
2 eggs, beaten
3 mashed ripe bananas
4 tbsp of milk
150g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp mixed spice or ground cinnamon
A good squeeze of vanilla paste or 1 tsp of vanilla extract
50g rolled porridge oats

  1. Preheat oven to 180ºC/160ºC fan/gas mark 4
  2. In one large mixing bowl add: – the rapeseed oil, 4 tbsp honey, 2 eggs beaten, 3 mashed ripe bananas and 4 tbsp of milk
  3. Mix well with a wooden spoon.
  4. In a second bowl add:- 150g plain flour, 1 tsp baking powder, 1 tsp bicarbonate of soda, ½ tsp mixed spice or ground cinnamon, A good squeeze of vanilla paste or 1 tsp of vanilla extract and 50g rolled porridge oats
  5. Mixed the wet ingredients from the first bowl with the dry ingredients from the second. If you think it’s too wet add more oats.
  6. Spoon the mixture into the paper cases and sprinkle some more oats on top.
  7. Place in the oven for about 18 minutes or until golden.
  8. Let them cool on a cooling rack.
  9. Eat warm or cool completely and freeze.

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