1. 1

   Step 1: Heat the oven to 170°C fan. Line a 900 g loaf tin with a paper sling so you can lift the loaf out later.

2. 2

   Step 2: Mash the bananas thoroughly in a large bowl. Lumps are fine, but the more broken down they are, the more evenly the flavour spreads.

   The browner the bananas, the better the loaf.

3. 3

   Step 3: Stir in the melted butter, sugar, eggs, yoghurt and vanilla until smooth and glossy.

4. 4

   Step 4: Add the flour, bicarbonate of soda, salt and cinnamon and fold gently until just combined. Stop while there are still a few dry streaks.

   Overmixing here makes the loaf rubbery.

5. 5

   Step 5: Scrape into the tin, smooth the top, and sprinkle over the demerara sugar for a crackly crust.

6. 6

   Step 6: Bake for 55 minutes until a skewer inserted in the centre comes out with just a few moist crumbs.

   Bake loaf: 55:00

7. 7

   Step 7: Cool in the tin for 15 minutes, then lift out and cool completely on a rack before slicing.

   Cool loaf: 15:00

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.