Preheat the oven to 350F with a rack in the center.

Cream the butter and sugar until fluffy and pale, a few minutes in a stand mixer fitted with a paddle attachment. Mix in one egg at a time before mixing in the rest of the ingredients. Don't be too worried about over mixing the batter, so once it's all homogenous, transfer to a lightly greased and flour-dust loaf pan. There's enough batter for a standard banana bread loaf pan.

Bake for about 40 to 50 minutes. It's ready when the top is golden brown and a toothpick or bamboo stick stuck in comes out clean. Meanwhile, make the optional glaze (icing) and all you do is mix everything together. If it's too thick, add a bit more melted butter or cream.

Remove the cake and cool at room temperature on a wire rack. You can glaze the cake(s) while hot and top with any optional toppings. I like to just be creative and put whatever I have in my fridge, like lemon wedges or blueberries!

Let me know what you think!