BANANA TOPPED BANANA BREAD

Preheat oven to 160C. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix 140g wholemeal flour, 100g self-raising flour, 1 tsp bicarbonate of soda and 1 tsp baking powder. Mix 300g mashed over-ripe bananas, 4 tbsp runny honey, 3 large eggs (beaten) and 150ml natural yogurt in another bowl and mix wet and dry ingredients. Stir in 25g

chopped pecans or walnuts. Pour into loaf tin and top with one more ripe banana, sliced lengthways. Bake 1hr 15mins. Cool in tin on a wire rack. Eat warm or at room temperature.