Banana bread

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Heat the oven to 150°C fan.

Allow about 15 minutes of heating in total and check that the oven has reached 150°C fan.

Melt loaf butter gently.

Cool to lukewarm.

Grease and line the loaf tin. Mash the prepared peeled bananas, leaving a few small lumps. Stir in cooled butter and sugar, then eggs and vanilla. Mix flour, baking powder, bicarbonate and salt separately and fold into the banana mixture just until combined. Fold in optional walnuts; chocolate chips are an alternative with different nutrition.

Scrape into the stated loaf tin no more than about two-thirds full; bake any surplus separately in muffin cases.

Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

Bake at 170°C conventional / 150°C fan for 50–65 minutes until a centre skewer carries no wet batter. Cover loosely if colouring early.

Take the bake out of the oven and set it on a heatproof surface.

Leave in the tin for 15 minutes.

Lift onto a rack.

Cool completely before slicing or wrapping; allow about 45 further minutes.

Slice with a serrated knife.