Estancia Los Potreros is passionate about sustainability and doing what we can to protect the beautiful landscape of the sierras chicas. One way of doing this is minimising food waste. Fresh fruit is a staple on the breakfast table, but everyone knows that there are always a banana or two that is left a little too long in the fruit bowl to turn brown.

Luckily, the best banana bread is made with ripe bananas, so instead of throwing them away, they get whipped up into the most delicious banana bread that is enjoyed on the veranda at afternoon tea.

What is so joyful is the versatility of bananas. Sometimes baked simply, flavored by the sweet banana and vanilla extract and topped with fresh fruit, or mixed with dark chocolate chips, but the best marriage of flavors is that of banana bread with dulce de leche. Here is a recipe to try at home:

140g softened

140g caster sugar

2 large eggs

1tsp vanilla extract

140g self raising flour

1tsp baking powder

2 very ripe bananas

80g dulce de leche

Preheat the oven to 180C. Line a 2lb loaf tin with baking parchment.

Cream together the sugar and butter until light and fluffy. Add the eggs and vanilla extract and mix until combined. Fold in the flour, baking powder and bananas. Put the mixture in the tin and dot the dulce de leche on top of the mixture, swirl it with the end of a spoon to create a marble effect. Bake for 50 minutes or until a wooden skewer comes out clean. Leave to cool before serving.