Everyone seems to be baking banana bread right now; hopefully just to reduce the waste of a couple of pieces of fruit, rather than as a result of lots of people panic buying fruit and then not eating it.

I haven’t got any bananas right now, but for rest of you that do, here is a great recipe for a healthier version, which I love.

Lots of things are interchangeable here – use peanut butter instead of tahini, use golden syrup instead of honey, and replace hazelnuts with any type of nut.

Ingredients

• 80g unsalted butter, softened
• 60g tahini paste
• 3/4 tsp sea salt flakes

for the banana bread

• 3 large, ripe bananas, mashed (300g)
• 150g hazelnuts
• 3 eggs, lightly beaten
• 1/2 salt
• 140ml milk
• 70ml sunflower oil
• 275g plain flour
• 1 tsp bicarb of soda
• 1 1/2 tsp baking powder
• 50g cocoa nibs (or chocolate chips)

Instructions

1. Preheat the oven to 170c/150cfan/gas3.5. Line a 900g loaf tin with greaseproof paper.
2. Place the nuts on a baking tray and roast for 10 mins, then chop roughly and set aside.
3. Mix the bananas, sugar and eggs until combined, then mix through the salt, milk and oil.
4. Sieve through the flour, bicarb and baking powder, then mix through the cocoa nibs and nuts.
5. Pour into the loaf tin and bake for an hour, until a skewer poked into the cake comes out clean.
6. Once cooled, slice and reheat by toasting. Butter the slice and then drizzle with the tahini and salt.