CHOCOLATE BANANA LOAF

Using very ripe bananas adds natural sweetness – and it’s a great way to use up old fruit. Hands-on time 10min. Cooking time about 1hr. Serves 10

◆ 3 large very ripe bananas

◆ 1 large egg

◆ 125g (4oz) butter, melted

◆ 150g (5oz) light brown soft

◆ sugar 1tsp vanilla extract

◆ 125g (4oz) plain flour

◆ 1tsp baking powder

◆ 50g (2oz) cocoa powder

◆ 75g (3oz) mix white and milk chocolate chips to decorate

◆ 2tbsp dulce de leche

◆ 3tbsp double cream

1 Preheat oven to 180°C (160°C fan), mark 4. Line a 900g (2lb) loaf tin with baking parchment.

2 In a large bowl, mash bananas to a thick paste. Whisk in egg and butter, then add sugar and vanilla and whisk until smooth.

3 Sift over flour, baking powder and cocoa; stir to combine. Fold through chocolate chips and spoon into tin. Bake for 55-60min, until a skewer inserted comes out clean. Cool in the tin for 10min, before transferring to a wire rack.

4 In a small pan, heat together the dulce de leche and cream until it becomes a pourable consistency. Drizzle over warm banana bread and serve warm or at room temperature. Store in an airtight container for up to 4 days.

PER SLICE 329cals, 5g protein, 17g fat (10g saturates), 38g carbs (28g total sugars), 2g fibre