NEW: the best banana bread in the world

This is our absolute go-to banana bread recipe. We make it at least once a week with the leftover bananas the kids don’t get round to eating — and it never disappoints.

Every single time someone tries a slice, I get a message afterwards asking for the recipe… so I knew it was one I had to share with you.

It’s perfectly moist, sweet without being sickly, and has the most delicious, tender texture. We love adding raisins, but you could just as easily fold through toasted nuts or a handful of chocolate chips if that’s more your thing.

Makes 1 large loaf (900g–1kg loaf tin)

Ingredients

• 3 ripe bananas, peeled

• 200g golden caster sugar

• 230g plain flour

• 1 teaspoon bicarbonate of soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon or 1 teaspoon vanilla extract

• 4 tablespoons almond milk

• 4 tablespoons coconut oil, melted

• A pinch of sea salt

• 90g raisins

Method

1. Preheat the oven to 180°C (fan). Line a large loaf tin with baking paper, lightly scrunching the paper first so it fits neatly into the corners.

2. Place the bananas into a large mixing bowl and mash until completely smooth.

3. Add the sugar, flour, bicarbonate of soda, baking powder, cinnamon (or vanilla), almond milk, melted coconut oil and sea salt. Mix until just combined and smooth — do not overmix.

4. Fold in the raisins.

5. Pour the mixture into the lined loaf tin and smooth the top.

6. Bake for 40–45 minutes, or until a knife inserted into the centre comes out clean.

7. Leave to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.