285g plain flour

1 tsp bicarb soda

1/2 tsp salt

110g butter, room temperature

130g honey (runny or crystalised is fine)

2 free range eggs

6-8 bananas (a little older is just fine)

70ml milk

1 tsp vanilla extract

Step 1.
Preheat the oven to 180°C

Step 2.
Cream together the butter and honey until light and fluffy. I usually use my stand mixer for this.

Step 3.
Squish the bananas between your fingers and add them to the butter and honey mixture. Add the eggs, milk and vanilla too. Mix to combine.

Step 4.
Sift in the flour, bicarb and salt into the wet mixture. Mix to combine.

Step 5.
Grease/line a 20x12.5cm load tin and pour in the cake mixture.

Step 6.
Transfer to the oven and bake for 45minutes, or until well risen and golden brown.

Step 7.
Remove from the oven and cool in the tin for a few minutes, then turn out to cool completely.

Step 8.
Enjoy topped with butter or honey.

Top Tip: This Banana Bread freezes really well. I freeze whole, rather than in slices to preserve the soft loaf texture.