A crowd favourite, this loaf cake is made with ripened bananas soaked in batter to bring out the rich banana flavour. In this recipe, bananas are the primary ingredient (significantly more than the butter, flour or sugar!)
Made with whole wheat pastry flour and extra virgin olive oil for a more nutritious treat.
Each loaf yields 8-10 slices of cake, and can be enjoyed for tea or even breakfast.
Storage: Store chilled in the fridge for up to 3 days, or freeze for longer. Reheat at 160degC for 5-10min.