Vegan banana bread

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• Very ripe bananas (large)Peeled and mashed3
• Vegetable or sunflower oilExtra for the tin75 ml
• Brown sugar100 g
• Plain flour (or self-raising flour)225 g
• Baking powder3 tsp
• Cinnamon or mixed spice3 tsp
• Dried fruit or nutsOptional50 g

1. 1

   Heat the oven to 200°C (180°C fan). In a large bowl, mash the 3 large, very ripe bananas (peeled) with a fork. Stir in 75 g vegetable or sunflower oil and 100 g brown sugar.

2. 2

   Mix in 225 g plain flour, mixed spice or cinnamon (3 tsp) and the baking powder (3 heaped tsp) until combined. If you use self-raising flour, cut the baking powder to 2 heaped tsp. Fold in the dried fruit or nuts (50 g) if you want them.

3. 3

   Pour the batter into a greased, lined 900 g (2 lb) loaf tin and bake for 20 mins. Check it, and loosely cover with foil if the top is browning too quickly.

4. 4

   Bake for 20 mins more, or until a skewer pushed into the middle comes out clean.

5. 5

   Let the loaf cool slightly before slicing. It is lovely warm from the oven, and the texture turns even softer and stickier the next day.