Cake, loaf, bread - whatever you wanna call it - cooking up ripe bananas brings such a warm, homely aroma to the house.
This one-bowl wonder can be whisked up in no time and you'll be munching within the hour.

3 ripe bananas
75g vegetable oil
100g unrefined sugar, such as coconut or rapadura
225g flour (I used wholemeal and white spelt)
3 tsp baking powder
2 tsp cinnamon or mixed spice, optional
50g chopped dried fruit or nuts, optional

Preheat oven to 180C. Line a loaf tin with baking paper.
Mash the bananas in a large bowl. Whisk in oil and sugar. Sift in flour and baking powder, and spices if using. Once all combined mix in fruit/nuts if using.
Pour into your tin and bake for 35-40 min. Rotate the tin halfway through cooking and place foil on top if cake is starting to brown too much. Insert a skewer into the cake to test if it's cooked through.
Leave in the tin for 10 min then turn out onto a wire rack to cool completely. For some pizzazz you can some drizzle icing, made from icing sugar and lemon juice, and sprinkle with flaked almonds.