Fridge Friend recipes
Canola Oil Banana Loaf recipe
A moist, tender banana loaf with a soft crumb and gentle sweetness. It is ideal for slicing and serving with tea or packing for lunchboxes.
60 min · Easy · British Jump to method
Ingredients
- 3 Bananas
- 120g Sugar
- 2 Eggs
- 100ml Canola Oil
- 250g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Salt
| Nutrition | Per serving |
|---|---|
| Calories | 354 kcal |
| Protein | 5.5 g |
| Carbohydrates | 48.8 g |
| Fat | 15.2 g |
| Saturated fat | 1.8 g |
| Fibre | 1.8 g |
| Sugar | 16.7 g |
| Sodium | 197 mg |
Why this works
A fairly energy-dense sweet loaf with moderate fat and sugar, best enjoyed as an occasional portion rather than an everyday staple.
Potassium from bananas. Bananas contribute potassium, which supports normal blood pressure and muscle function.
Low in saturated fat. Using canola oil keeps saturated fat relatively low compared with butter-based bakes.
Salt and refined flour. Plain flour and added salt mean this loaf is not especially fibre-rich, and sodium is moderate per serving.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and line a loaf tin.
- Mash the bananas in a large bowl, then whisk in the sugar, eggs and canola oil.
- Fold in the plain flour, bicarbonate of soda and salt until just combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 45-50 minutes until risen and a skewer inserted into the centre comes out clean.
- Cool in the tin briefly, then turn out onto a rack before slicing.
Other Canola Recipes
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