ANAIS’S BANANA LOAF CAKE

200g (7oz) Greek yoghurt 50g (1¾oz) walnuts

Sharing good food with your children is the purest form of love. I’ll never forget the time my father came running out as I was leaving his house holding a banana on a fork, to keep my hunger at bay – it still makes me laugh! Anais [now 14] has been making this recipe with me since she was about eight years old. Nowadays she doesn’t need my help – well, I help with the eating, of course.

Serves 6-8

100g (3½oz) unsalted butter, softened

3tbsp honey, plus extra to serve

2 eggs

50ml (2fl oz) milk

1tsp vanilla bean paste

1tsp baking powder

225g (8oz) self-raising flour ½tsp ground cinnamon

½tsp ground nutmeg

3 ripe bananas, well mashed To serve

2 bananas, sliced

Preheat the oven to 180°C/fan 160°C/gas 4. Butter a 22cm x 11cm loaf tin and line it with non-stick baking paper.

Whisk the soft butter with the honey using an electric hand whisk for 2 minutes, or until light and airy.

Whisk in the eggs, milk and vanilla bean paste, then whisk in the baking powder, a third of the flour and all the spices.

Fold through the remaining flour by hand, then stir in the mashed bananas. Pour the mixture into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean.

Leave the cake to rest in the tin for 5 minutes before turning out onto a wire rack.

Serve with the sliced bananas and dollops of yoghurt, sprinkled with the walnuts and drizzled with a little honey.