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This tasty banana bread has a light texture and is studded with succulent sultanas. It’s at its best kept for a day before easting then slice and enjoy spread with butter and a cup of tea or pop a slice into your lunchbox.

If you wanted to make the loaf in advance it does freeze well.

Low – fat cooking spray

200g self – raising flour

½ tsp bicarbonate of soda

2tsp ground cinnamon

75g butter

75g soft brown sugar

1tbs of honey

2 eggs, beaten

2 ripe bananas, mashed

100g sultanas

Method

Preheat the oven to 150c, gas2, 300f

Spray a 450g loaf tin with low – calorie cooing spray and line with baking parchment

In a large bowl, sieve the flour, bicarbonate of soda, and cinnamon together.

In another bowl, using an electric mixer cream the butter, sugar and honey together until light and fluffy.

Add the eggs gradually, beating all the time.

Gently stir the flour into the creamed mixture.

Stir in the mashed banana and sultanas and spoon into the prepared tin and bake for 1 hour or until just firm and golden brown.

Turn out and cool on a rack.

Wrap in foil and store in a tin.