A bid fiddly but worth it. First heat your oven to 170C. Grease a large loaf tin and line with baking parchment.

  • 3 weetabixes, crumbled
  • 100g sultanas
  • 150ml milk

Mix, then set aside.

  • 2 eggs
  • 250g light muscavado sugur

Whip to a froth (or as best you can in a mixer)

  • 120g butter, melted
  • 2 ripe bananas, mashed
  • 150g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon

Mix into the egg and sugar froth. You can do this in a food mixer. Now stir into the weetabix mixture. Don’t use a food processor for this step or you will “loose” the sultanas.

Bake for 1-1.25 hours. Leave in the tin for at least 5 minutes after it is cooked.