An easy peasy recipe for banana bread that's perfect for little hands and a lovely way to use up overripe bananas. Great for breakfast, lunchboxes or afternoon tea - just spread some nut butter, add fresh berries and a sprinkle of hemp seeds!

Ingredients:

300g plain flour, sifted
200g soft brown sugar
100g olive oil
1 tsp baking powder
1 tsp bicarb soda
½ tsp ground cinnamon
2 eggs
2 ripe bananas, mashed
1 tsp vanilla bean paste

Method

Preheat the oven to 160°C (fan-forced) and line a 22 x 9 cm loaf tin with baking paper.

In the bowl of a stand mixer, beat the eggs and brown sugar until light, pale and fluffy. Add the mashed bananas and vanilla bean paste, mixing gently until combined.

In a separate bowl, whisk together the flour, baking powder, bicarb soda and cinnamon. Gradually add the dry ingredients to the banana mixture. With the mixer running on low speed, slowly pour in the olive oil and mix until just combined.

Pour the batter into the prepared loaf tin and smooth the top, before baking for 40–50 minutes, or until golden and a skewer inserted into the centre comes out clean.

Allow the banana bread to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely. Slice into desired pieces and enjoy!

Banana bread can be stored in an airtight container in the refrigerator for up to five days, or freezer for up to three months.