Spiced banana bread

This is just the thing to have around when anyone fancies a little something in the afternoon – as members of my family often do! It’s good on its own or extra yummy spread with butter and I really like it toasted. Just make sure you get soft figs or dates so they purée easily. MAKES 12 SLICES 225g wholemeal flour (wheat or spelt) 1 heaped tbsp baking powder 2 tsp cinnamon ½ tsp grated nutmeg 150g soft dried figs or pitted dates 300ml buttermilk 4 eggs 3 very ripe bananas, mashed 1 Preheat the oven to 180C/fan 160C/gas 4. Line a large loaf tin with baking paper. 2 Put the flour, baking powder and spices in a large bowl with a generous pinch of salt and whisk together. 3 If using figs, snip the tough stems. Cut the figs, or dates, into small pieces, then put them in a food processor or blender with the buttermilk and eggs. Whiz together until well combined – the buttermilk should turn the colour of honey. Stir in the bananas. 4 Pour the combined wet ingredients into the dry ingredients and mix together, trying to keep stirring to a minimum. Pour the mixture into the prepared loaf tin. 5 Bake the banana bread for about an hour until it is well risen, rich golden brown in colour and a skewer comes out clean. Check it at regular intervals and if the top is getting too dark, cover it with a sheet of foil. 6 Leave the banana bread to cool in the tin for 10 minutes, then turn it out on to a cooling rack. Cut it into thick slices. 164 calories per slice • Prep 20 minutes • Cooking about 1 hour ➤