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• 210g vegetable oil, plus extra for greasing
• 210g soft light brown sugar
• 2 medium eggs (100g)
• 1 teaspoon vanilla extract
• 235g plain (all-purpose) flour
• pinch of salt
• 1 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 2 medium ripe bananas (235g, chopped into 5 mm rounds)
• Demerara sugar (optional)

1. Preheat the oven to 190ºC/170ºC fan/gas 5 (375ºF/325ºF fan)
2. Oil and line a 2lb loaf tin with baking paper.
3. Put the sugar, eggs and vanilla into a mixing bowl and whisk vigorously for a few minutes until well combined, lighter in colour and frothy.
4. Slowly pour in the oil, whisking continuously. Ensure you add the oil very slowly.
5. Whisk for a further two minutes until your mixture is creamy and smooth.
6. In a separate bowl, sift together the dry ingredients, then add to the wet mixture along with the chopped bananas.
7. Mix until just combined – you don’t want to see any streaks of flour.
8. Pour the batter into the prepared loaf tin. Before baking, you can add a sprinkle of Demerara sugar over the top for extra crunch.
9. Bake for about one hour and ten minutes until golden brown.
10. Let cool, then slice and enjoy!