The Sortera office has fruit bowls in the lunch room. Quite often, significant numbers of bananas go bad before they get eaten. I’ve started keeping an eye on them so that I can grab them before they’re thrown in the garbage. (Or, on one occasion, fished them out of the garbage bag. Totally clean, I promise – food waste goes in special containers lined with compostable paper bags, and the bananas were so many that they got a whole fresh bag.)

Brown, overripe bananas are the best for making banana cake. With store-bought bananas I have to plan many days ahead – even the ripest bananas at Swedish supermarkets are usually slightly green. Here I can get baking as soon as I am home.

When the timing works out and I’m feeling generous, I bring some of the cake back to the office to share.