Banana Bread

Heat the oven to 180 °C. Line a tin (22–26 cm) with parchment or butter it.

Mash the bananas with a fork (small pieces are fine). Mix the bananas, melted butter, sugar and yogurt.

Add the eggs and whisk quickly until even. In a separate bowl, mix the dry ingredients: flour, baking soda, salt and cinnamon.

Combine the dry with the wet and fold with a spatula just until the flour disappears — do not overmix, or the bread turns rubbery.

Toast the pecans in a dry pan for 2–3 minutes, cool and roughly chop them. Cover the raisins with hot water for 10 minutes and pat dry. Fold in the pecans and raisins.

Transfer to the tin. You can lay half a banana on top and scatter with brown sugar. Bake for 55–70 minutes. To test: a skewer from the centre comes out with a couple of moist crumbs but no raw batter. If the top browns quickly, cover with foil for the last 15–20 minutes.

Cool for 10–15 minutes in the tin, then on a rack.