Step 1

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Step 2

Peel the bananas and place in a wide-bottomed bowl, then use a fork to mash until you get a smooth paste

Step 3

Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

Step 4

Once melted, add the vinegar to the same bowl along with the salt (and cinnamon if using) and ground almonds

Step 5

Sift in the flour, baking powder and bicarbonate of soda

Step 6

Add the mashed bananas, and mix well, adding the milk a small amount at a time until you get a loose batter. You may not need to use it all depending on how liquidy your bananas are - you may also need to add a little more milk if your bananas are dry

Step 7

Add the blueberries and fold them in gently to make sure you don’t crush them

Step 8

Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)

Step 9

Scatter over flaked almonds or coconut, if desired

Step 10

Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean

Step 11

Once out the oven, leave to cool completely before cutting

Step 12

Keeps covered in the fridge for up to a few days - best reheated in the toaster!