Banana loaf with cream cheese icing

Method

1. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line with baking paper.

2. Whisk together the oil, brown sugar, vanilla extract and eggs in a large bowl.

3. In a separate bowl, mash the bananas with a fork until smooth, then stir in the yoghurt. Sift in the bicarbonate of soda, baking powder, cinnamon and salt and stir to mix.

4. Add the egg mixture to the banana and stir together, then fold in the flour and raisins until well combined. Pour into the prepared tin and sprinkle with the caster sugar.

5. Bake for 1 hour, until well risen and golden brown. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10–15 minutes, then remove from the tin and leave to cool completely on a wire rack.

6. To make the icing, whisk all the ingredients together in a large bowl, until creamy and smooth and soft peaks form when the whisk is lifted.

7. Put the banana bread on a serving plate. Spread the cream cheese icing over the top in billowing waves.

8. If you would like to decorate further, put the banana halves on a heatproof plate and sprinkle with the light brown sugar. Using a blowtorch, hold the flame just above the banana until all the sugar has caramelised. Arrange the caramelised banana halves on top of the banana bread and grate over the chocolate.