There aren't many ways to use up overripe bananas other than in pancakes or banana bread, and many prefer the latter. Though it's a difficult bake to botch, some recipes have proven more successful than others in my quest to perfect this fruity favourite.

I've experimented with a plethora of banana loaf recipes, from sugar-free versions to those with a boozy kick. One thing I've discovered is that there's one type that consistently comes out on top. Banana loaves that lean more towards bread than cake often deliver a more balanced flavour and appealing texture.

Of course, some will argue that it's only bread if it contains flour, water, yeast, salt, and oil, with a few exceptions. However, since discovering this BBC Good Food recipe, I rarely stray from it when faced with overripe fruit.

The recipe, courtesy of Justine Pattison, is aptly named 'easiest ever banana cake', and for good reason. Unlike some recipes, oil substitutes butter, eliminating the need to cream the butter or grind it into breadcrumbs with the flour.

It's also incredibly adaptable. The banana bread shines on its own or when paired with nuts, dried fruit, chocolate chunks, and spices.

On my most recent attempt, I tossed in a handful of sultanas, which plumped up beautifully in the oven. They also provide a burst of juiciness when you bite into a slice of the finished loaf.

I decided to top the two unbaked loaves (I doubled the recipe to yield two) with banana slices, as I had an excess of fruit. The slices baked beautifully into the top of each loaf.

Regarding the sugar, I substituted most of the brown sugar for caster sugar, as I only had a quarter of the required amount of brown sugar on hand.

Many baking experts claim that you can reduce sugar content by 10% without affecting the flavour or texture; some even say you can cut the amount of sugar by half without consequences.

Ingredients

Three very ripe medium bananas (around 225g/8oz peeled weight)

Three large free-range eggs

100g soft light brown sugar

150ml/5fl oz sunflower or vegetable oil

275g/93⁄4oz white self-raising flour

One tsp ground mixed spice

One tsp baking powder

Method

Begin by peeling and mashing the bananas with a fork, then transfer them into a large mixing bowl along with the eggs, sugar, and oil. Use a fork or whisk to blend these ingredients into a thick yet runny mixture.

Next, sieve in the flour, mix in the spice and baking powder, and whisk until thoroughly combined. If you're adding sultanas, nuts, or other extras, stir these through the mixture at this point.

Pour the batter into the prepared tin and bake for 40 minutes, or until the cake has risen well and a skewer inserted into the centre comes out clean.

Allow it to cool in the tin for 10 minutes, then turn out onto a wire rack or plate. Serve warm or cold in slices - it pairs perfectly with a cuppa.