I got stuck with 5 well gone bananas this week - so I made this easy banana bread. If you’ve got a household of fussy bussys that won’t eat a banana with a brownspot on the skin - then this recipe is for you. Don’t be intimidated by baking. I never bake. Baking is for nannas and women with time to put on a pinny.

This is so quick and comes out so great, you can con yourself into thinking you bought it.

Yummy things:

• 4-6 very ripe bananas
• 6oz sultanas (I used rasins I don’t really know the difference)
• 2 eggs
• 6oz demerara sugar (you can substitute)
• 8oz (200g) self-raising flour
• chopped nuts if you have any kicking around
• toasted seeds would be good too (I didn’t have any).

Now do this:

Turn your oven on - Gas Mark 4, 180C, 350F. (If you use a fan oven - then you might like to turn the heat down a few degrees).

Mash the bananas in a bowl and add the eggs, sugar and sultanas, mix it all together well, sling in any nuts and toasted seeds now.

Now fold in the flour and then mix it really well.

Line a 2lb loaf tin, or grease a cake tin. (I didn’t have anything to line my loaf tin, so I greased it - the sides baked really brown - which I quite like, but to avoid this, you’ll need the greaseproof paper).

Put your banana goo filled tin in the middle of the oven and bake for an hour and a quarter.

Wow! Look what you did. It looks really professional huh?

When it’s done - you can keep it in a sealed tin. Hahahahahahah…. Good luck with that.

Eat it with good cheddah or spread it with proper butter and sprinkle it with cinnamon.