Moist Vegan Banana Bread

Method

1. Heat the oven to 180°C (350°F / gas 4). Grease a 900 g (2 lb / 9 x 5 inch) loaf tin and line with a strip of baking paper overhanging the long sides.
2. Mash the bananas in a large bowl with a fork until mostly smooth with a few small lumps.
3. Whisk in the brown sugar, oil, oat milk, vanilla and vinegar until combined.
4. Sift over the flour, bicarbonate of soda, baking powder, cinnamon and salt and fold gently until just combined with no dry streaks. Fold in the chocolate chips, if using.
5. Scrape into the tin and smooth the top. If you like, halve the extra banana lengthways and lay it cut-side up on top.
6. Sprinkle with the demerara sugar and bake for 50–60 minutes, until risen, deep golden and a skewer inserted in the centre comes out clean. Cover loosely with foil after 35 minutes if it browns too quickly.
7. Cool in the tin for 15 minutes, then lift out using the paper and cool on a wire rack before slicing.