250g butter

200g brown, rapadura or coconut sugar

4 free range eggs

400g very ripe bananas (about 3 or 4), mashed

125ml buttermilk

1 tsp vanilla extract

300g plain flour

2 tsp baking power

1 tsp bicarb soda

3 tsp Gewürzhaus Apple Cake Spice

pinch of salt

Preheat your oven to 180C. Lightly grease a 25cm loaf tin and line with baking paper.

Beat the butter and sugar together until smooth and pale. Add the eggs one at a time, beating well after each egg. Beat through the mashed bananas, buttermilk and vanilla. Fold through the flour, baking powder, bicarb, spice and salt – do not over mix or the banana bread will be tough.

Spoon into a loaf tin and bake for 70 – 80 minutes until a skewer inserted into the banana bread comes out clean. Remove from the oven and allow to cool on a wire rack. Turn out of the tin.

To serve, slice the banana bread into thick slices and place under the grill (or in a sandwich press) for a couple of minutes until golden brown.