banana bread

Makes 10 slices

Preparation time 15 minutes

Cooking time 50 minutes

2 large ripe bananas

100 g (3½ oz) lightly salted butter, softened, plus extra for greasing

75 g (3 oz) light muscovado sugar

100 ml (3½ fl oz) maple syrup

1 egg, beaten

150 ml (¼ pint) Greek yogurt

250 g (8 oz) self-raising flour

1 teaspoon baking powder

icing sugar, to dust

Grease a large loaf tin that will fit on the lower rack of the halogen oven. Mash the bananas.

Beat together the butter, sugar and maple syrup using a hand-held electric whisk until pale and creamy. Stir in the egg, yogurt and mashed banana until evenly combined. Sift the flour and baking powder into the bowl and stir in until just mixed through. Turn into the prepared tin and level the surface. Place on the lower rack of the halogen oven and cover with foil.

Set the temperature to 175°C (347°F) and cook for 35 minutes. Lift away the foil and cook for a further 15 minutes until risen and just firm to the touch. (A skewer inserted into the centre of the cake should come out clean.) Leave in the tin for 10 minutes, then transfer to a wire rack to cool. Serve dusted with icing sugar, cut into slices.

For pecan cake with maple butter, roughly chop 50 g (2 oz) pecan nuts. Make the cake mixture as above and stir in the nuts and 1 teaspoon ground mixed spice with the yogurt and mashed banana. While cooking, beat 100 g (3½ oz) softened lightly salted butter in a bowl with 75 ml (3 fl oz) maple syrup and 50 g (2 oz) icing sugar until combined. Chill until the cake has cooled, then spread over the top and scatter with extra pecan nuts.