1small ripe banana cut lengthwiseto top banana bread
Preheat the oven to 350F (180C). Line a 9x5 in loaf pan with parchment paper.
Peel four bananas and add to a medium mixing bowl.
Add the oil, milk, vinegar, vanilla extract and sugar. Use a fork or a potato masher to roughly mash the bananas until no big lumps remain.
Add the flour, baking soda, cinnamon and salt and mix together using a wooden spoon or balloon whisk. Don’t overwork the batter.
Transfer the batter to prepared loaf pan and level.OPTIONAL: Slice a small banana lengthwise and use it to decorate the top of your banana loaf if you like. Sprinkle with the Demerara sugar. Note you might need to bake the banana bread for slightly longer if you have added this topping.
Bake for 50 minutes, checking after 40 minutes to see if you need to tent the bread with foil to avoid it browning too quickly. The cake should be risen and firm and a toothpick inserted in the center should come out crumb-free. If the cake needs to bake for longer continue baking (especially if you have added the banana on top) for another 20 minutes (1 hour 10 minutes total).
Cool the cake in the tin for at least ten minutes then lift out using the paper. Allow the cake to cool before slicing.
If you have a food processor then simply add the bananas, oil, milk, vinegar, vanilla extract and sugar and process until smooth then fold in the flour, baking soda, cinnamon and salt.
If you use self raising flour then reduce the baking soda to half a teaspoon.
Banana bread keeps beautifully in an airtight tin for up to four days – it never lasts past two in our house!
You can also freeze a whole loaf or slices for up to three months. To freeze a banana loaf wait until it is completely cool then wrap well in aluminium foil and then put in a freezer bag. Wrap individual slices in foil and then place in a ziplock bag.