Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.

Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture. Instead of the pecans, you could try chopped peanuts, walnuts, hazelnuts, dried fruit or chocolate, or a sprinkling of chocolate chips – reduce food waste by using up what you have in the cupboard. This works best with super-ripe bananas, so use up any that you’ve got at home. You can also freeze overripe bananas and when you have enough, they will defrost in an hour or so, ready to bake into a cake!