Preheat the oven to 180C | 350 F. Line a 2lb loaf tin with baking paper or use a loaf liner.
Add all the ingredients to your food processor in this order - banana, oil or melted butter, eggs, vanilla extract and weetabix (if using).
Top with the dry ingredients: sugar & sweetener, flour, salt, cinnamon and baking soda.
Pulse until the ingredients combine and then process on high speed until the batter is smooth, using a spatula to scrape down the sides of the processor bowl as needed.
Pour the batter in the prepared tin, level and bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean and cake is springy to the touch.
Cool in the tin for 10 minutes then lift out using the baking paper. Drizzle with a little honey, if you like, before serving.
Video
Notes
To make by handPut the ripe banana in a bowl and mash well with a fork. Add the Weetabix (if using), eggs, oil, vanilla extract, sugar and sweetener and mix well to combine. Sift the flour, cinnamon, salt and any raising agents over the bowl and mix until the batter is smooth.Transfer to a 2lb loaf cake tin lined with baking paper and bake for 40-45 minutes until the loaf is golden, well risen and springy to the touch. Cool in the tin for 10 minutes then lift out using the baking paper.STORING AND FREEZING This cake keeps well for 2-3 days in an airtight container at room temperature. You can also freeze it, wrapped well in in two layers of clingfilm and a layer of foil.