Banana Bread Loaf

Our banana bread is the recipe Mary has been making for her own family for twenty years: properly overripe bananas, soft brown sugar, a warm hint of cinnamon and a splash of vanilla, baked slowly until dense and moist with a caramelised top.

It arrives as a whole 2lb loaf, wrapped in parchment. Slice it thick for lunchboxes, or toast it and spread with salted butter — honestly the best way to eat it.

Keeps well for up to 5 days wrapped in its parchment in an airtight tin, and it freezes beautifully in slices.

Allergens: Contains gluten, eggs, dairy. Made in a kitchen that handles nuts.