I love whipping up some baked goods on a Sunday afternoon.

It means that I can put a little homemade love in the girls’ lunchboxes throughout the week, plus sneak some for myself on my ‘work from home’ days.

This is a yummy and healthy recipe, with zero added fat. You wouldn’t know it, though – it’s so moist and yummy – and it means you don’t feel too bad about smearing it with some butter when it’s hot from the toaster!

My tip? Keep it in the fridge – makes it much easier to slice.

what you need

2 large ripe bananas, mashed
2 tsp vanilla extract
2 free-range eggs, lightly beaten
1 cup (250ml) light milk
1/2 cup honey
1/2 cup caster sugar
2 1/2 cups self raising flour
1/2 cup rolled oats
1 cup shredded coconut

what to do

1. Preheat the oven to 180C. Grease a 19cm x 9cm x 6cm loaf pan, lining the bottom with baking paper.
2. Mix together mashed banana, vanilla, eggs, soy milk, honey and sugar.
3. Sift flour and add to wet ingredients with rolled oats and coconut. Gently fold through using a large metal spoon. Be careful not to overmix.
4. Spoon into prepared pan and bake for 1 hour or until a skewer comes out clean. Allow to cool in the pan for 10 minutes before turning out onto a wire rack.
5. Serve sliced with butter – I love it toasted!