Heat your oven to 170c / 150 fan / gas 3. Grease a 1lb loaf tin and dust with flour.Set aside.
Weigh the fat and sugar into a large bowl and smoosh (technical term!) with a rubber spatula until you have a paste-like consistency.
In a separate bowl, squish the bananas with a fork then crack in the eggs and give everything a whisk to combine. Pour this mixture into the first bowl and mix everything lightly together to form a lumpy batter.
In a third bowl, whisk together the flour, baking powder and salt then fold this into the batter mix. Don't go mad, you just need to make sure there are no traces of flour showing but you still want the batter to be lumpy.
Finally, stir through the plant milk and tip the batter into your loaf tin.
Bake in your preheated oven for 45 minutes.
A few minutes before your 45 minutes bake time are up, whisk the egg white until frothy.
Carefully remove the loaf tin from your oven after 45 minutes and brush the top of your banana loaf with the egg white foam, sprinkle with the brown sugar and return the tin to the oven for a further 15 minutes until the top is crunchy and a skewer poked into the centre of the loaf comes out clean (a crumb is OK, just no liquidy batter!)
Leave your banana loaf in the tin for 15 minutes then carefully turn the loaf out onto a wire rack to cool completely. Enjoy! xx Millie, Marcus, Milo, Maddy and Me xx