1. Add the butter to a small saucepan and melt it over medium heat. Let the butter cook until brown spots are visible on the bottom of the saucepan and it starts to smell nutty. Remove the saucepan from the heat and let it cool for at least 10 minutes.

2. Mash the bananas for the batter and set aside. Combine the milk and apple cider vinegar and let it stand and thicken for a few minutes. Roughly chop the pecans and set them aside.

3. Preheat the oven to 180°C (350°F). Lightly grease a 23cm loaf tin* and line it with a piece of baking parchment. Set aside.

4. In a large bowl, mix the brown sugar and eggs until very light and fluffy. Add the cooled butter and mix it in. Next, add the vanilla extract and the mashed bananas and mix until well combined. Combine the flour with baking powder, baking soda, and salt, then add it to the bowl along with the thickened milk and mix until just combined – I normally only use a rubber spatula for this step. Add the chopped pecans and fold them in.

5. Pour the batter into the prepared loaf tin, place the halved banana on top (if desired) and bake the banana bread for about 60-70 minutes – or until a wooden skewer inserted into the center of the banana bread comes out clean. Take the banana bread out of the oven, let it cool down inside the baking tin for some time, then remove it and let it cool down completely on a wire rack.