Tombstone banana bread

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Beat the butter, brown sugar and vanilla together for 2-3 mins until light and fluffy. Add the eggs, one at a time, beating after each addition to incorporate.

• step 2

  Combine the baking powder, cinnamon, ginger, flour and ¼ tsp fine sea salt in a bowl. Fold the dry ingredients into the wet, then add the mashed banana. Scrape into the tin and bake for 45 mins-1 hr until dark golden and a skewer inserted into the middle comes out clean. If it browns too quickly, turn the oven down to 160C/140C fan/gas 3 towards the end of the bake time. Leave to cool in the tin for 10 mins, then put on a wire rack to cool fully. Best made a day in advance. Store in an airtight container.

• step 3

  When ready to decorate, melt the chocolate in a heatproof bowl in short bursts in the microwave, or over a pan of simmering water ensuring sure the bowl isn’t touching the water. Cool until thickened slightly, about 5-10 mins.

• step 4

  Spoon a little melted chocolate into a piping bag, snip off the end and pipe spooky phrases over 6 of the biscuit halves. Leave to set.

• step 5

  Beat the butter and icing sugar together until creamy. Beat in the rest of the cooled chocolate, then add the milk and vanilla until you have a soft, spreadable buttercream.

• step 6

  Crush the remaining biscuit halves using the end of a rolling pin, then stir in the cocoa to make ‘dirt’. Spread the buttercream over the loaf, sprinkle over the ‘dirt’ and top with the biscuit ‘gravestones’ and sweets. Will keep in an airtight container for up to three days.