Preheat the oven to 175C/350F.
Start by beating the oil and the maple syrup together with a whisk. Then add the eggs (or flex eggs) and the mashed bananas. Once all of that is combined, add the vanilla extract and milk and whisk some more. Now all the wet ingredients are combined together.
To the wet ingredients add the baking powder, salt and speculaas spice* and whisk again to incorporate.
Switch to a large wooden spoon to stir in the flour until it is just combined. Don't worry about a few lumps! Now is also when extra add-ins like chocolate chips, nuts and/or orange zest can be added.
Grease a loaf pan (I use a 9x5-inch pan) and pour the batter in. For a pretty effect sprinkle some extra speculaas spice on top and run the tip of a knife across the batter to create a nice swirl (optional).
Now place the loaf tin in the middle of the rack in a preheated oven. The banana bread is ready after about 55-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Let it cool off in the tin for 10-15 minutes and after that transfer it to a wire rack to cool for another 20 minutes before slicing.
Store at room temperature for 1-2 days, in the refrigerator for up to a week or freeze it (sliced). Refrigeration and freezing does make it less moist and fluffy.