An easy peasy loaf for very ripe bananas. Great with a slathering of butter/non-dairy spread/honey/nut butter.

3 ripe bananas, mashed
1/2 c coconut oil, softened or 100g dairy-free spread
1/2 c rice malt syrup
1 tsp vanilla extract
1 3/4 c flour (I used a mix of buckwheat and wholemeal spelt)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
dairy-free milk if required

Preheat oven to 170C. Line a loaf tin with baking paper.
In a large bowl whisk the oil/dairy-free spread with rice syrup. Add in mashed bananas and vanilla. Add the rest of the ingredients and mix. If the batter is too stiff add some dairy-free milk to make a sloppy mixture.
Transfer to your tin and bake for 45-55 min. Check halfway and cover the top with foil if it's browning too much. Insert a knife/skewer into the cake to check that it's cooked through.
Turn out onto a wire rack to cool.