Rye and treacle banana bread loaf

Preheat the oven to 180 ̊C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Put the oil, sugar, treacle, vanilla and eggs in a large bowl and use a balloon whisk to whisk together until combined and smooth. In a separate bowl, mash 2 of the bananas with a fork, then add the yogurt, bicarbonate of soda, cinnamon and salt; stir well to combine.

Stir the banana mixture into the egg mixture. Stir in the flour until just combined, then pour into the prepared tin. Halve the remaining banana lengthways and lay it on top. Sprinkle over the remaining 2 tbsp sugar. Bake for 1 hour-1 hour 5 minutes, covering loosely with foil after 45 minutes if browning too fast, until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.