Preheat the oven to 180C. Grease and line a 2lb loaf tin. In a bowl roughly mash two of the bananas with a fork (reserve the third on for the top).
Add the oil and caster sugar and use the fork to mix again. Once smooth add the brown sugar and mix. Don’t stress about lumps – this is a good thing.
Add the rest of the ingredients and mix again using the fork until all the flour is combined. Pour into the prepared tin. Slice the third banana length ways and arrange on top.
You can sprinkle with a little demerara sugar at this stage too. Bake for 40-45 minutes or until springy to touch and a skewer comes out the centre clean.
Allow to cool completely before removing from the tin. I like to serve mine with a dollop of yoghurt and a little date molasses but it is equally as good toasted with butter or simply on its own.
The loaf will keep in an airtight tin for up to three days.
Find this and more recipes like it on Flora’s websitewww.florashedden.com/ and follow Flora on Twitter @florashedden
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