Instructions: Preheat the oven to 200 C/400 F/gas mark 6.

Soak the oats in the milk overnight. Crush the blueberries lightly with a fork and then stir into the creme fraiche with the lemon juice and sugar. Chill until needed.

Sieve the flour, salt and raising agents into a mixing bowl. Add the lemon zest and sugar. Pour in the oats and all the liquid, the melted butter and the eggs. Blend lightly using a knife. Gently stir in the bananas. Fill the prepared tins about 2/3 full. Sprinkle the tops with a little demarara sugar and bake for 15u20 minutes until well risen and golden brown.

Serve warm with the blueberry creme fraiche.

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