A delicious, nutritious take on banana bread, switching refined sugar for the natural sweetness of figs. The combination of rapeseed oil, natural yoghurt and bananas ensures the cake stays lovely and moist – because nobody likes a dry cake! Delicious served with a dollop of greek yoghurt and nut butter – it’s a hit with my mum.

250g dried figs

75ml rapeseed oil

125g natural yoghurt

1 tbsp vanilla extract

4 ripe bananas

2 large eggs

150g wholemeal flour

1 heaped tsp baking powder

100g ground almonds

1 tbsp poppy seeds (optional)

1/2 tsp ground tumeric

1 eating apple (I used royal gala)

50g whole almonds

1. Preheat the oven to 180C. Line or grease a 25cm cake tin.

2. Place 200g of figs in a food processor with the oil, yoghurt, vanilla extract, peeled bananas and eggs, then blitz until smooth. Add the flour, baking powder, ground almonds, poppy seeds and tumeric and pulse until just combined, but don’t overwork the mixture. ¬†Coursely¬†grate and stir in the apple.

3. Spoon the mixture into the prepared cake tin and spread out evenly. Tear over the remaining figs, pushing them in slightly, then chop the almonds and scatter over. Bake for 35-40 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool a little.