Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 900g/2lb loaf tin (20x12.5cm/8x5in).

Brown the butter in a pan by melting, then letting it foam and cook for 3-5 minutes, stirring occasionally until flecks of brown form at the bottom of the pan. Transfer it to a mixing bowl and whisk to let cool slightly. Note: this cannot be done with baking spread - just melt in the microwave.

Add the sugar to the butter and vigorously whisk together for a minute or so.

Add the bananas directly into the bowl and use a fork to mash.

Crack in the eggs and add the milk and vanilla. Whisk into a smooth mixture.

Sift in the flour, baking powder, bicarbonate of soda, cinnamon, cardamom and salt and stir to combine into a nice, thick batter.

Stir in the chocolate chips (or nuts) and spoon the mixture into the prepared loaf tin. Level the top.

Bake for 50–55 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.

Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.

Meanwhile, make the coffee drizzle, if using: Combine espresso powder and 1.5 teaspoons water in a small bowl to dissolve. Add the powdered sugar and salt and stir with a fork until smooth.

Run a knife around the sides of the bread to loosen it then grasp the parchment paper sling and lift the bread out of the pan onto a wire rack. Peel off the parchment paper from the sides of the bread and drizzle the glaze over the top (any excess will fall onto the peeled-off parchment). Let cool completely before removing the parchment paper from the bottom of the bread and slicing.