INGREDIENTS 250g (9 oz) plain wholemeal flour 1 teaspoonsalt 1 heaped teaspoon baking powder 1 teaspoon ground cinnamon 4 ripe bananas (small) 100 ml (3½ fl oz) canola or vegetable oil or coconut oil 25g (1 oz) vegan butter (vegan margarine) 175g (6 oz) brown sugar 2 tablespoons arrowroot flour 175g (6 oz) almonds, chopped a pinch of salt PREPARATION METHOD Preheat your oven to 350ºF (180ºC), and lightly grease your 1kg loaf tin Sift your flour, baking powder, salt, and cinnamon into a large bowl, and give them a good stir using a fork. Peel the bananas, and mash with a fork in a separate bowl, then add them to the flour mix. Add in all the other ingredients, except for the nuts. Beat the mixture using a hand-held electric whisk until smooth. Then fold in the almonds. Spoon your mixture into your greased loaf tin, and smooth the top using a spatula. Bake in the oven for around 1-1¼ hours – you will know your cake is ready when you are able to insert a sharp knife or metal skewer into the centre of the cake, and it comes out clean. Leave to cool for a short while, before transferring to a wire cake rack.