Banana honey bread
Preheat oven to 170C. Grease and line a loaf pan.
In a large bowl, whisk the oil and honey together. Combine the eggs and beat well, then add the mashed bananas and milk.
Stir in the bicarb soda, vanilla, salt and cinnamon until well combined.
Gently fold in the flour, until just combined.
Transfer the batter to the prepared baking pan and bake for 55 minutes, until a skewer inserted into the centre of the loaf comes out clean.
Remove from oven and rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve toasted with lashings of butter, or with some yoghurt and fresh fruit.
Banana bread will stay moist in the fridge for up to 5 days or freeze for up to 3 months.