I'm a baker-I make delicious banana bread every week and only use this 1 recipe

Bananas make a cake moist, which is delicious if it bakes properly. If not, you could end up with a raw cake, a sunken cake or even a burnt top, which is far from ideal. On paper, banana bread seems easy to make, and it is, provided you use the right ratios of everything and bake it for the correct amount of time.

I bake banana bread weekly to avoid food waste, meaning I've tried various recipes over the years. Some I've hated, some were average, but there's one I use every single time, and it comes out perfect, and it's Mary Berry's recipe but I double her recipe to fit a 2lb loaf tin and alter it slightly.

Ingredients:

• Two bananas (peeled weight 200g)
• Two tablespoons of milk
• 100g baking spread
• 150g caster sugar
• Two eggs
• 150g plain flour
• One teaspoon of baking powder
• One teaspoon of bicarbonate of soda
• 100g dark chocolate chips, optional

Method:

Mary's recipe recommends adding all of the ingredients into the bowl and mixing at the same time, but I have found I get a better bake if I mix the banana, milk, baking spread and caster sugar together first until fluffy.

It can be mixed with a wooden spoon, but an electric whisk speeds up the process.

Once combined, add the two eggs, flour, baking powder, and bicarbonate of soda until a delicious cake mixture forms.

You can then add in the chocolate chips at this stage, but I prefer mine without, so I skip this step.

I then bake at 160 °C or 140 °C Fan in a 2lb loaf tin for exactly 55 minutes. I have found this to be perfect in my oven, but if your oven runs hot, it may need less time.

I let it cool slightly before digging into a warm slice with icing sugar.

It's such a delicious banana bread and the easiest as well as the tastiest recipe I've tried.