Name: Banana Bread
Total time: 90 min
Yield: 8
Ingredients: 160g Unsalted Butter; 150g Light Brown Sugar; 1 tsp Vanilla Extract; 2 Large Eggs; 75g Natural Yogurt (not Greek!); 240g Self Raising Flour; 1 tsp Bicarbonate Of Soda; 4 Over-Ripe Bananas; ½ tsp Cinnamon; Butter, to serve

Banana
Bread

Banana Bread

The secret to the perfect banana bread? Using 4 whole over-ripe bananas. That, plus toasting the slices in a pan and topping them with a big pat of butter.

Cakes

Heat the oven to 160C/140C fan. Line a 2lb loaf tin.

Melt the butter in the microwave or in a pan over a low heat, then set aside to cool to room temp.

In a large mixing bowl, whisk the melted butter with the sugar, vanilla, eggs, and yogurt.

Mix the self-raising flour with the bicarbonate of soda, cinnamon, and a pinch of salt. Tip into the wet mix. Mash the bananas, leaving a few chunkier bits and then stir into the cake mix. Tip into the tin and bake for 1 hour, until a skewer comes out clean when it slides in. If it still looks wet, bake for 10 mins further.

Either serve the slices, warm, with a pat of cold butter OR…

To serve, heat a large frying pan over a medium high heat, slice the banana bread into chunky slices. Lie a square of baking paper on each side of the slice and then lie in the frying pan, toast until golden, then flip over and repeat on the other side- move to a plate and slide away the paper. Finish with a pat of cold butter that will melt when it hits the surface.