Blueberry banana bread

Squeeze the previously frozen bananas out of their skins, add a drizzle of lime or lemon juice and puree.

Butter and flour the cake pan (or use cooking spray and parchment).

Cream very soft (not melted) butter with sugar until lighter in colour and fluffy.

Beat in the first room-temperature egg on high speed until homogenised.

Mix in a bit of the recipe's flour so it does not separate, then add the second egg and mix until combined. Scrape down the bowl.

Mix in the banana puree until fully incorporated, then the remaining flour with the baking powder and baking soda.

Lightly coat the blueberries in flour and fold them in with a spatula.

Fill the prepared pan and top with thin banana slices.

Bake at 320F / 160C in a fan oven, or 350F / 180C conventional, about 50 minutes.