Preheat oven to 180°C (350°F). Grease the base and sides of a loaf pan 20 x 10 x 6 cm (8 x 4 x 2½ in). Line with baking paper and grease again.

In a separate bowl, sift plain flour, baking soda, salt and all the ground spices together.

In an electric mixer fitted with a paddle beater, cream butter and sugar at medium speed, stopping once or twice to scrape down the sides of the bowl. Cream until the mixture turns pale and feels light and fluffy. This may take 3 to 5 minutes.

Add the beaten eggs in three lots, beating well after each addition. Make sure the egg is fully incorporated into the creamed butter, before adding the next lot.

Add in the sifted flour and spice mixture. Beat on low speed just long enough until no traces of flour can be seen.

Add the mashed bananas, sour cream, vanilla extract, and brandy (if using). Beat on low speed until well mixed, about 10 seconds.

Pour into the prepared pan. Spread the batter evenly to the edges and corners of the pan, and smooth the surface with a spatula. Give the pan a few taps on the counter top.

Bake in the centre of the oven for 50 minutes, or until the top springs back when lightly pressed. Once done, remove from the oven and leave to cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely to room temperature. Best served warm.