Preheat the oven to 160Fan/180ºC and line a loaf tin with parchment paper (9x5-inches). Combine the milk and vinegar for the banana bread and leave to curdle for 5 minutes.

For the crumble topping, stir together the flour, sugar, nuts, and cinnamon in a small bowl and stir in the coconut oil to a clumpy mix.

To make the nutty middle, stir together the ingredients in a small bowl.

Mash the bananas and add to a large mixing bowl. Pour in the milk-vinegar mixture, sugar, yoghurt, olive oil, and vanilla. Stir to combine.

Add in the chia seeds and sift in the flour, baking powder, and cinnamon. Add the salt and whisk to a smooth, thick batter.

Pour half of the batter into the tin and smooth over the top. Sprinkle over all of the nutty middle and scoop or spoon over the rest of the batter.

Smooth over the top and then add the crumble topping. Press down lightly and bake for 55-60 minutes, until well-risen and an inserted skewer comes out clean.

Allow to cool in the tin for 10 minutes and then carefully lift out to cool fully on a wire rack.

Drizzle over the vegan honey and add the nuts before slicing and eating.

Store leftover banana bread in a sealed container in the fridge for 3-5 days, or freeze for 1 month. Allow to defrost before eating.