Preheat the oven to 180c / gas mark 4 and line a loaf tin with greaseproof paper
In a large bowl, mash the bananas and mix in the sugar, coconut oil and vanilla extract with a whisk until smooth
3 large bananas, 113 g coconut oil, 200 g organic cane sugar, 1 teaspoon vanilla extract
Add the flour, milk, apple cider vinegar, salt, baking powder and bicarb/baking soda. Mix with a spoon until fully combined but don’t over mix!
250 g gluten free flour, 1 teaspoon apple cider vinegar, ¼ teaspoon salt, 2 teaspoon baking powder, ½ teaspoon baking/bicarbonate of soda
Spoon the mixture into the loaf tin and bake for 40-45 minutes
To check if the banana bread is cooked, place a metal skewer through the middle of the banana bread, if it comes out clean it is ready