Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 900g loaf tin (about 10cm x 20cm base measurement) and line with 2 strips of baking paper that overhang the sides of the tin.

2. Put the cottage cheese in a small food processor or blender, then whizz until smooth and creamy. Transfer 100g to a mixing bowl (set the rest aside in the fridge) and add the oil, eggs, miso and brown sugar. Beat with an electric hand mixer for 1-2 minutes until smooth and combined. Add the mashed bananas and beat again briefly (some small lumps are fine). Sift over the flour and baking powder, then fold in with a large metal spoon until no pockets of flour remain. Spoon into the prepared loaf tin and level the surface. Peel the extra banana and carefully slice it in half lengthways then rest it on top of the cake batter, cut sides up. Combine the sesame seeds and demerara sugar in a small bowl, then sprinkle this all over the top of the loaf.

3. Bake for 50-55 minutes until well-risen and dark golden on top, then cover with foil and return to the oven for a final 10-15 minutes or until a skewer inserted comes out clean. Cool in the tin for 15 minutes, then use the overhanging paper to carefully lift the cake onto a wire rack to cool until just warm or at room temperature.

4. Cut the banana bread into slices, spread with the reserved whipped cottage cheese and drizzle over the maple syrup to serve. The banana bread will keep for 3-4 days in an airtight container, or can be frozen. The whipped cottage cheese will keep for several days in the fridge, too.