You will need:
-225g wholemeal flour
-3 tsp baking powder
-75g brown sugar
-3 tsp cinnamon
-4 large black bananas
-75g sunflower oil
-50g dried fruit/nuts (optional)
To start with, preheat the oven to 200C/400F/gas 6. If you haven't got any overripe bananas, put 4 ripe bananas in the oven at this point for about 5 minutes. If necessary, turn the bananas and leave for a few minutes longer until completely brown. Next, peel and mash the bananas and combine with the sugar and oil.
Add the flour, baking powder and cinnamon (I added an extra teaspoon of cinnamon for a hint of spice) and combine well. This is the point to also add any additional ingredients. I chose to add 50g of chopped, dried cranberries but any dried fruit, nuts or even chocolate would work really well.
Bake in a greased and lined 2lb loaf tin for 20 minutes, before checking. If the bread is browning , cover with foil before baking for a further 40 minutes. Check that the centre is cooked through by inserting a clean knife and seeing if any dough appears on knife. Bake for longer if necessary but keep regularly checking. I ended up baking it for a further 10 minutes when it could've done with slightly less....you live and learn!
This loaf can be sliced and served straight away or cover and keep for up to 48 hours. A great tea time treat or handy snack for the working day. Enjoy!