Preheat your oven to 180°C (160°C fan) / 350°F. Grease a 2lb loaf tin with butter or cooking spray, then line it with baking paper, leaving a little overhang on the sides to help lift the loaf out after baking.

Place the ripe bananas into a large mixing bowl and mash them well using a fork until mostly smooth. A few small lumps are perfectly fine and add lovely texture to the finished loaf.

Pour the melted butter, olive oil and honey into the mashed bananas. Add the eggs, vanilla extract and oat milk, then whisk everything together until smooth and fully combined.

Add the wholewheat flour, ground flaxseed, baking powder, bicarbonate of soda, cinnamon and salt directly to the bowl.

Using a spatula or wooden spoon, gently fold the mixture together until there are no dry streaks of flour remaining. Be careful not to overmix, as this can make the banana bread dense.

Gently fold the chopped walnuts through the batter until evenly distributed.

The batter should be thick but easy to spoon into the loaf tin.

Transfer the batter to the prepared loaf tin and smooth the surface with the back of a spoon.

Sprinkle over the rolled oats and chopped walnuts, then dust lightly with the remaining cinnamon. Finish with a drizzle of honey over the top to help create a beautifully golden crust.

Bake for 50–60 minutes, or until the loaf has risen, the top is golden brown and a skewer inserted into the centre comes out clean or with just a few moist crumbs attached.

If the top starts browning too quickly, loosely cover the loaf with foil during the final 15 minutes of baking.

Leave the banana bread to cool in the tin for 10 minutes before carefully lifting it onto a wire rack to cool completely.

Although it's tempting to slice straight in, allowing the loaf to cool helps it finish setting, making it easier to cut clean slices.