Moist Banana Bread with Spelt Flour and Honey

Preheat the oven to 180 °C. Line a loaf pan, approximately 13 cm × 23 cm, with baking paper.

In a deep bowl, whisk the eggs with the rapeseed oil and honey, then pour the mixture into a larger bowl.

Place the peeled ripe bananas in a tall-sided container with the milk and vanilla extract. Puree until smooth with an immersion blender, then add to the egg mixture. Sift in the flour, add the baking soda, ground cinnamon, and a pinch of salt, then mix until a smooth batter forms.