Makes 1 Loaf (about 8 slices)

3 large very ripe bananas 

80 ml olive oil, plus extra for greasing

100 g brown sugar

A pinch of salt

225 g self-raising flour 

2 tsp baking powder

1 tsp ground nutmeg or ginger

2 drops vanilla extract (optional)

1. Preheat the oven to 200C/180 Fan. Grease and line a standard 21 x 11 x 6 cm (8.5 x 4.5 x 2.5 inch) loaf tin with baking parchment.

2. In a large mixing bowl, crush the bananas with a fork until it is a rough puree.

3. Add the oil, sugar and salt. Mix well to combine.

4. Add the flour, baking powder, spice and vanilla extract, if using, and mix.

5. Pour into the prepared tin and bake in the oven for about 45-50 minutes or until golden brown and a skewer inserted into the centre comes out clean – check after 30 minutes and cover with foil if it is browning too quickly. 

6. Leave to cool in the tin for 10 minutes before turning out onto a wire rack and leaving until cool enough to slice.

7. Enjoy slices on their own, gently warmed. The cakes keps for 3 days and get a more fudge-like texture as it ages.

Tip: Try topping with some nut butter for an extra protein hit.