Not Your Nanna's Banana Bread

This recipe was kind of adapted from a combination of 2 banana breads I would make. I think the end product is nicer, but that's because I love the spices in it and the moist cakey-ness that is best eaten warm with some margarine slathered on.

2.5 cups flour
2 tsp baking powder
1/2 tsp salt
4 bananas
1/2 cup milk (I use almond)
1/4 cup oil (I use rice bran or sunflower)
3/4 cup sugar
2 tsp vanilla
1.5 - 2 tsp cinnamon
1.5 - 2 tsp ginger
1/2 tsp mixed spice
1/2 tsp nutmeg
flaked almonds

Preheat oven to 175* and grease a loaf tin.
Sift together flour, baking powder, salt and spices
In a blender or food processor blend together the bananas, milk, oil, sugar and vanilla
Make a well in the centre of the flour mixture and add the wet mix. Stir gently as not to overwork the flour.
Pour into the loaf tin and top with some flaked almonds. Cook for 55 mins or until a tooth pick comes out clean.
Leave to cool in the pan for 15 - 20 mins, then turn out onto a wire rack.
Slice and eat with a giant slathering of margarine or even some dark cherry jam!