Hudson Canola Oil ~ Product Review and Eggless Chocolate Banana Bread

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Few weeks back, close to one month back I got an email from a sweet lady who was sweet enough to caption the email as "Love Ur Blog". That email really, totally made my day. The email was for a product review ~ a free sample of Hudson Canola Oil. They would send me a sample, I had to cook and blog about it. I happily accepted it and a week later I got the sample pack. It was properly packed, in good condition and accompanied by a cookbook, a pamphlet featuring the benefits of canola oil and a note to ME.

'From their website' What is Canola? Canola is now a global phenomenon: the fastest growing edible oil in the world! Hudson Canola Oil® comes to you directly from the finest, most sophisticated facilities in the Prairie regions of western Canada, where canola was first discovered. Hudson Canola is brought to you by Dalmia Continental, owners of Leonardo Olive Oil®. Canola is neutral in flavour and aroma with no distinctive taste or smell. Canola Oil is extruded from the seeds of the yellow Canola flower. Canola Oil has the lowest saturated fat amongst all oils, very high monounsaturated fat, very high Omega-3 and rich Vitamin-E content. Do check out their website to know more and to shop online.

I initially thought of pan toasting some healthy oats cutlets with Hudson Canola oil but then baking with canola oil has always been my dream mainly because they are neutral flavored and I have bookmarked so many recipes using canola oil in their baking and so without a second thought I baked!!! I made these Chocolate banana mini loaves for our tea and it was moist, soft and perfect and there was no dominant oil-flavor. I made it extra healthy by adding wheat flour and so it was a tad bit on the denser side.

Adapted from Taste Of Home ~*What U Need*~ All purpose flour - 1/2 cup Wheat flour - 1/2 cup Sugar - 1/4 cup Brown sugar - 1/4 cup Hudson Canola Oil - 1/4 cup Cocoa powder - 2 tbsp Banana - 1 or mashed banana - 1/2 cup Milk - 1/4 cup Vanilla extract - 1/2 tsp Baking powder - 1/2 tsp Baking soda - 1/4 tsp Walnuts - 1/4 cup, optional

How I made it:
Preheat oven to 175C. Line and grease a mini loaf pan, I used my silicon pan. In another mixing bowl, combine the flour-s, cocoa, baking powder and baking soda and a pinch of salt. Sieve well.

In a mixing bowl, add the sugar and canola oil and cream well.

Add banana, milk and vanilla and whisk well.

Add the flour to the banana mixture and mix until just combined. Fold in nuts if desired. Transfer to the pan and bake for 35-40 mins or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Serve with tea/coffee/milk and a note.. do try out their canola oil. It is super healthy and you will love it.

** My Notes:
** The original recipe used butter.
** Since I used wheat flour, I added 1/4 cup milk but if you are using only all purpose flour then use 2 1/2 tbsp of milk.
** Use good quality baking cocoa.
** Do not skip walnuts, I was out of walnuts and so skipped it but I missed the crunch in the bread.
** The original recipe uses egg but I skipped it.

So thats it Folks...
With Love,

Signs off!!!

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