This recipe is foolproof and sugar free, a taste of my childhood, and now my daughter's, as I think I've made this for at least once a month for the last few years! Best to use up those bananas that have "gone round land" as my Cornish Nan, Florence, used to say - in other words, brown and over ripe. It's traditional in my family, we all make it and love it - for me, it's never better than served warm with a swipe of melting, salty butter...

12oz Self Raising Flour

1 cup of mashed bananas (3 to 4)

2 eggs

3oz Unsalted Butter

3oz Honey

Grated Zest of a Lemon

Tbsp of Lemon Juice

Put the flour and butter together in a mixing bowl and rub together till all the fat is absorbed. Add the egg, honey, lemon zest and juice and all the mashed banana then mix ~ if needed add a splash of milk to get it to a nice, sticky consistency. Put into a greased loaf tin, lined with a strip of greaseproof paper and bake at 200 for approximately 45 mins, until golden brown and firm - check the centre is cooked with a skewer and ensure it comes out dry.

Delicious and thrifty, no sugar, no fuss.