Vegan banana bread (oil-free, no refined sugar)

Step 1

Heat up the oven to 170° C / 340° F (regular, no fan setting) and line a 900 g / 2 lb bread tin* with baking paper. Move the oven rack a notch down from the middle position.

Step 2

Combine mashed up bananas with maple syrup and nut butter in a large bowl. Mix very well.

Step 3

Place a sieve over the bowl with wet ingredients and sift in flour, both baking agents, salt and cinnamon, in 2-3 batches.

Step 4

Fold each batch of the dry ingredients into the wet ones slowly and gently making small circles in the middle of the batter, progressively incorporate more and more of the dry ingredients - this way, you won't have a lumpy batter.

Step 5

Transfer the cake batter into the prepared baking tin. It should be fairly pourable. Decorate with another banana, cut in half.

Step 6

Bake for about 45 minutes, or until a toothpick comes out fairly (this cake should be moist) clean.

Step 7

Remove from the oven and allow it to cool down completely (warm cake will seem underbaked!) before removing it from the tin and slicing. Use a serrated knife to slice if you have one - I find that it produces neater looking slices.