After an initial outpouring of enthusiasm in Lockdown #1, banana bread has been getting a bad rap the second time around. Unfair, I say, particularly when you have a go at these two versions, easy to make, richly flavoured and full of personality. Both will keep well wrapped up tightly in a tin.

Spiced rye and treacle banana bread

There’s a wonderful flavour and such a light texture to this wholesome cake.

For 8
5 minutes preparation
50 minutes cooking

2 eggs
125ml lightly flavoured olive oil
75g sugar
3 tablespoons black treacle
75g plain yoghurt – Greek if possible
1 tsp bicarbonate of soda
1 tsp mixed spice
½ tsp salt
½ tsp vanilla extract
2 large bananas
175g rye flour
2 tablespoons demerera sugar

Pre heat the oven to 180C. Oil and line a 2lb loaf tin.

Whisk the oil, sugar, treacle and eggs together until smooth, then mix in the yoghurt, baking powder, vanilla and salt. Mash the bananas, leaving some small lumps and stir them through the batter. Fold in the rye flour without mixing too long, then pour the batter into the mould.

Sprinkle the top of the cake with the demerara sugar and bake for about 50 to 55 minutes.

Check the cake with a skewer around 45 minutes and cover the top with foil if it looks like it’s burning.

Remove from the oven and leave to cool in the tin for 15 minutes before turning out and cooling completely on a wire rack.

Double chocolate olive oil banana cake

Definitely a cake rather than a bread! Make sure you don’t chop the chocolate too finely – you want nice chunks through the cake along with the flecks of banana.

For 8
5 minutes preparation
50 minutes cooking

50g good cocoa powder
150g dark muscovado sugar
175g plain flour
1 tsp baking powder
½ tsp salt
80ml olive oil
2 eggs, lightly beaten
3 large bananas, mashed
60g plain full fat yoghurt
1 tsp vanilla extract
125g chopped good dark chocolate

Heat the oven to 180c. Oil and line a 2lb loaf tin.

In a large bowl, whisk together all the dry ingredients. Mix the wet ingredients in until just combined and then tip in the chopped chocolate. Mix through lightly and then pour the batter into the pan. Bake for 45 to 50 minutes, checking the cake with a skewer and covering with some foil if the top looks like it is burning.

Remove from the oven and leave to cool in the tin for 15 minutes before turning out and cooling completely on a wire rack.