• 150g butter, softened
• 100g soft brown sugar
• 2 eggs
• 2 drops Cardamom Spice Drops®
• 2 drops Ginger Spice Drops®
• 3 drops Cinnamon Spice Drops®
• 200 g self-raising flour
• 1 tsp bicarbonate of soda or baking soda
• 1/4 tsp salt
• 3 over-ripe bananas, mashed
• 115g Greek yogurt (plain or with honey)
• 50g unsalted pistachio kernels, finely chopped

1. Preheat the oven to 180°C/350°F/gas 4.
2. Line the four mini loaf tins with a small piece of baking parchment or greaseproof paper.
3. Place the butter into a large bowl with the sugar, beat with an electric whisk for 3 minutes. Add the eggs, one by one, and then drop in the Spice Drops®. Mix again – the mixture may split a little.
4. Sift in the flour and bicarbonate of soda. Add the salt. Using a metal tablespoon, mix everything together until all the flour is incorporated.
5. Add the mashed bananas and Greek yogurt, mix well again.
6. Divide the mixture equally into the four tins. Sprinkle over the chopped pistachio kernels.
7. Bake for 30 minutes, or until a skewer comes out clean when inserted into the middle of the loaves.
8. Remove the tins from the oven, leave to cool and then transfer to a wire rack to cool before serving. These will keep well in a tin for up 3 days.

You can make this in a large 1lb (450g) loaf tin. Bake for one hour and check if the banana bread is cooked through to the middle.