B anana bread is, strictly speaking, more of a loaf-shaped cake, but, whatever you call it, the taste doesn’t lie. It’s utterly delicious, and the natural sweetness of the ripe fruit lends itself perfectly to baking. While it may not be exactly a health food, it is at least surely better for the heart than Elvis’ favourite fried banana and peanut butter sandwich.

Prep 25 min

Cook 1 hr

Makes 1 loaf

350g very ripe bananas , peeled (net weight)

50g shelled walnuts , or cashews, peanuts or pecans, or chocolate chips (all optional)

50g unsalted butter , plus extra for greasing

180g plain flour , plus extra for the tin

2½ tsp baking powder

½-1 tsp salt , to taste

160g soft light brown sugar

2 eggs

1 A note on the bananas

There’s truly no point in trying to make this with greenish or even yellow bananas; the skins must be predominantly brown, and the fruit inside soft and sweet.…