200 g overripe banana flesh (around 2 large bananas)
250 g plain flour
200 g canola or other neutral vegetable oil
175 g caster sugar
1 tbsp baking powder
pinch of salt
Preheat the oven to 160°C. Spray a nonstick loaf pan with nonstick spray, or grease and line.
In a large bowl, whisk the sugar and oil together. Whisk the eggs in one by one, making sure the mixture is even before adding the next one.
Sift the flour and baking powder into the batter. Add a pinch of salt, then whisk until smooth.
Mash banana flesh, leaving some larger chunks. Fold the banana mash into cake batter.
Scoop the batter out into the prepared loaf pan. Bake in the oven for 1 hour 10 minutes, leaving it in for longer if it’s not baked through. The top should be golden brown and crusty.
Let the cake cool in the pan for 10 minutes, before turning out to serve.