• Preheat the oven to 180°C (350°F) non-fan / 160°C (320°F) fan. Line a 2lb loaf tin with a sling of baking paper and set aside.

To make with a hand blender:

• Combine the peeled bananas, sugar, oil, water, cinnamon and salt in a medium bowl. Use a hand blender to blitz together until smooth. Stir in the flour and bicarbonate of soda (baking soda) until just combined.
  220-240 g (2 large/3 medium) overripe bananas, 125 g (1/2 cup packed) light brown sugar, 90 g (1/3 cup) vegetable oil, 60 g (1/4 cup) water, 1 tsp ground cinnamon, 1/4 tsp salt
• Scrape the batter into the prepared tin and bake for 50-70 minutes, until a toothpick inserted into the centre of the bread comes out clean. Cover the top of the loaf with foil halfway through baking if it looks like it's browning too much.
  240 g (2 cups) white self-raising flour (see notes for substitute), 1/2 tsp bicarbonate of soda

To make without a hand blender:

• Peel the bananas and place onto a plate. Mash with the back of a fork until as smooth as possible then scrape into a medium bowl.
  220-240 g (2 large/3 medium) overripe bananas, 125 g (1/2 cup packed) light brown sugar, 90 g (1/3 cup) vegetable oil, 60 g (1/4 cup) water, 1 tsp ground cinnamon, 1/4 tsp salt
• Stir in the sugar, oil, water, cinnamon and salt until smooth. Then stir in the flour and bicarbonate of soda (baking soda) until just combined.
• Scrape the batter into the prepared tin and bake for 50-70 minutes, until a toothpick inserted into the centre of the bread comes out clean. Cover the top of the loaf with foil halfway through baking if it looks like it's browning too much.
  240 g (2 cups) white self-raising flour (see notes for substitute), 1/2 tsp bicarbonate of soda

Cool & store:

• Allow the loaf to cool in the tin for 10 minutes then tip out and leave to cool completely on a wire rack before slicing. Store in an airtight container for up to a week.