BANANA BREAD

‘Running allows me to eat what I want without having to worry,’ says Ricky, ‘but I do prefer to make my own cakes, because I know exactly what’s gone into them. The trouble is, they’re gone within a couple of days.’

Serves 12

• 110g butter, plus extra for greasing • 225g caster sugar • 4 ripe bananas, mashed

• 85ml natural yoghurt • 2 free-range eggs, whisked • 285g plain flour, sifted • 1 tsp bicarbonate of soda • ½ tsp salt

1. Heat the oven to 180C and grease a 900g loaf tin with a little butter.

2. In a large bowl, cream the butter and sugar together until fluffy and light. Add the mashed bananas, yoghurt and whisked eggs, and mix together, then fold in the flour, bicarbonate of soda and salt. Pour the batter into the prepared loaf tin.

3. Bake for 45–50 minutes, or until a skewer inserted into the cake comes out clean. If you can wait, turn out onto a wire rack and allow to cool before eating.