Here’s the reason I don’t write this blog much these days: this is the reaction I get to most things I cook. He feels about my cooking the way he feels about my reverse parking, the state of my car and my decision to send him to holiday club for five days this summer – existentially disappointed.

But my car’s a state partly because of a five-year-old who opens party bags in it and discards the rubbish, and who tidies up spilt crumbs by brushing them disdainfully onto the floor; and we liked this loaf so here’s the recipe.

Makes one loaf

120ml vegetable oil

125g golden caster sugar

2 eggs

3 overripe bananas

1 teaspoon vanilla extract

60g plain yoghurt

125g plain flour

90g rolled oats

100g white chocolate chips or pieces

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

Preheat the oven to 180/ 160 fan. Mix all of the ingredients together (no need to mash the banana if it’s very ripe and you’re using a food mixer) and tip into a lined 1lb loaf tin (25cm x 12.5cm). Bake for 50 minutes for an hour. Eat warm with vanilla icecream or cold.