Creamy, sweet and potassium-rich, bananas are native to the tropical regions of South and South East Asia, although the name itself is probably African in origin, and they are now commonly grown and imported to Britain from the sunny climes of the Caribbean.

Bananas have a high sugar content, making them the perfect choice for a breakfast boost in smoothies or on top of yoghurt, cereals and porridge, as in Marcus Wareing’s indulgent porridge recipe with maple bananas.

Also good in desserts, bananas have an affinity with caramel, and therefore also pair well with rich chocolate and crunchy nuts, as in a traditional banana split, or Robert Thompson’s more elaborate banana and caramel parfait recipe, served with peanut ice cream.

For something a little more unusual, Dominic Chapman makes a fun banana marshmallow as a petit four, while Phil Howard makes a passion fruit and banana sorbet to top his pomegranate jelly.