I know banana bread is everywhere at the moment - this is an amazing vegan recipe that is tried and tested on my customers through my other business, The Bake Lab.

Serves 12.

3 large bananas
50g peanut butter
100g almond milk
5g vanilla paste
145g vegetable oil
220g light brown sugar
360g plain flour
12g baking powder
5g ground cinnamon/speculaas/mixed spice

To decorate;
1 large banana, split length ways
1 tbsp demerara sugar

Preheat the oven to 180C / 160C fan / Gas Mark 4. Grease and line a loaf tin (mine is a 1.8 litre tin from Ikea). Mash the bananas in a large bowl and add in the peanut butter, whisk to combine.

Whisk in the almond milk, vanilla paste and the vegetable oil until combined. Add in the light brown sugar and whisk until clear.

Put the plain flour, baking powder and your chosen spice into the bowl and fold through until combined.

Pour into the loaf tin, top with the halved banana and sprinkle with demerara sugar. Put lots on top of the banana so it gets really caramelised when it bakes!

Bake for 55 minutes - 1 hour. Spin the tin half way through to ensure an even bake. Cool in the tin. Cut into 12 slices. This bake is suitable for freezing, just ensure it’s well wrapped. You can pop it into the toaster and enjoy it warm whenever you fancy!