100ml coconut oil, plus extra for the tin
⅓ cup almond milk
½ tsp cider vinegar
175g light muscovado sugar
3 medium bananas, very ripe, mashed
1 tsp vanilla extract
200g plan flour
75g wholemeal flour
½ tsp ground cinnamon
1 tbsp baking powder
½ tsp bicarbonate of soda
⅓ cup icing sugar
2 Tbsp lemon juice
Handful of dried banana chips, chopped
Heat the oven to 160 degrees C fan-forced (180 degrees conventional). Oil a 16 x 11 x 7cm loaf tin with coconut oil and line with a long strip of baking paper.
Mix together the almond milk and vinegar. In another bowl, mix coconut oil and sugar until well combined. Add the milk mixture, bananas and vanilla to the oil and beat with electric beaters. In a separate bowl, mix the flours, cinnamon, baking powder and bicarb with ¼ tsp salt.
Add the flour mixture to the wet mixture and stir thoroughly. Pour into the lined tin and bake for 45 minutes or until risen and springy, and a skewer poked into the middle comes out clean. To finish, mix the icing sugar with the lemon juice and drizzle over the cake. Scatter with the banana chips and serve.