Nutella banana bread

To enjoy this decadent loaf at its best, make sure your bananas are as ripe as can be.

SERVES 8 PREP 20min, plus cooling. COOK about 1hr 20min

• 50ml (2fl oz) sunflower oil, plus extra to grease

• 2 large eggs, beaten

• 200g (7oz) caster sugar

• 3 large, very ripe bananas, mashed

• 225g (8oz) full-fat plain yogurt

• 300g (11oz) self-raising flour

• 1tsp bicarbonate of soda

• 150g (5oz) Nutella

TO DECORATE, OPTIONAL

• 100g (3½oz) Nutella

• 1tbsp milk

• Chopped roasted hazelnuts, to scatter

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g

(2lb) loaf tin with baking parchment, making sure it comes 2.5cm (1in) above edge of tin. In a large bowl, whisk the oil, eggs and sugar with a handheld electric whisk until pale, about 5min.

2 Fold in the mashed bananas and yogurt, followed by the flour and bicarbonate of soda. Weigh 400g (14oz) of this batter into another bowl and fold in Nutella.

3 Dollop alternate spoonfuls of plain and Nutella batter into prepared tin, then swirl to marble with a knife. Bake for 1hr 15min-1hr 20min until a skewer inserted into centre comes out clean. Cool in tin.

4 To decorate, if you like, mix Nutella and milk and drizzle over. Scatter over hazelnuts and serve in slices.

PER SERVING: CALS 595; FAT 22G; SAT FAT 6G; CARBS 88G

TO FREEZE Make to end of step 3. Remove from tin, wrap in clingfilm and freeze for up to 3 months. Alternatively, slice, wrap and freeze individual slices. Defrost at room temperature.