Preheat your oven to 190C/170C fan/Gas 5. Grease your muffin tins with plenty of butter or line them with muffin cases.

In a large bowl, place your soft butter (melt in the microwave if in any doubt) in a bowl, and then add in your sugar, eggs and bananas. Mix everything with a wooden spoon until lumpy but there aren’t any visible lumps of butter.

Add in your flour and baking powder (no need to sieve) then gently mix everything together. The flour should be just mixed in and no more. Transfer this mix to your muffin trays and place them in the oven. Bake for 25-30 minutes, or until well-risen, golden brown and springy to the touch.

Whilst the cakes are baking, make your caramel sauce. Place all the ingredients in a saucepan, except the salt. Bring it to the simmer, then quickly remove it from the heat. Add the salt, stirring it in very gently. Set this aside until you need it – it will keep in the fridge for up to 4 days.

To assemble, slice your extra banana into 12 thin slices. Place these on top of your baked muffins (it doesn’t matter if they’re cool). Then, simply drizzle on the caramel sauce so it drips all down the sides.