Vegan banana bread

Preheat the oven to 180°C/350°F/gas 4. Grease a 1.5 litre loaf tin with a little olive oil and line with greaseproof paper.

Reserve half a banana for the top, then roughly mash the rest in a large bowl. Add the oil, sugar, vanilla, plant-based milk and a pinch of sea salt and mix to combine, then fold in the flours, baking powder and cinnamon.

Scrape the batter into the prepared tin, slice and poke in the remaining banana, and bake in the oven for 50 minutes, or until golden and the surface springs back when pressed lightly.

Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack, or serve warm.