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3 ripe bananas
50g chopped walnuts (optional: some extra for decorations on top) 
200g self-raising flour
1tsp baking powder
1/4tsp bicarbonate of soda
125g sugar
80ml (1/3 cup) Extra Virgin Olive Oil
grated rind ½ lemon
2 eggs
50g raisins or sultanas



1. Mash bananas.

2. Mix with all other ingredients and beat ‘til smooth.

3. Pour into greased or lined loaf tin (23x13x8cm). (Top with extra walnuts at this stage if you wish)

4. Bake at 180°C for approximately 1h 10minutes. You can check for done-ness with a skewer 5 minutes before time is up.

Servings: 12


Bananas freeze well, just place them in a plastic bag or other container. Either buy when they’re ripe and put them straight in, or buy them unripe and pop them in the freezer when they ripen. This means you avoid the scenario where you want to make banana bread, but all the ones at the shop are green! They will be a bit wet and floppy when they come out, but it’s no problem for this recipe.

Grated lemon zest can be frozen.

You can substitute wholewheat flour in place of all or half of the self-raising. If it’s not self-raising wholemeal flour, add 3tsp baking powder per 200g flour (in addition to the baking powder and bicarb that’s already listed).

Sugar can be granulated, caster, or brown. Flavour and texture will vary a little.

If you don’t have a loaf tin this size, then other size tins will work, but the quantity or cooking time and temperature may need to be adjusted. The mixture should only come about half to two thirds up the pan to best allow the loaf to rise and cook through.

Alternatively bake as 12 muffins (approx. 20 mins at 160°C).

Lining the pan with greaseproof paper or baking paper can make the loaf easier to remove.

Fi slices the cooled loaf and freezes as individual portions – grab one on the way out of the door and it will have defrosted by the time you get to work.

Recipe kindly provided by Farmer Fi from Freshfield Grove