Grease and flour two 1lb loaf tins. Set aside.

Preheat oven to 180 degrees. First make the streusel by stirring all of the streusel ingredients together until it forms a smooth dough ball. Wrap the dough tightly in clingfilm and place in the fridge or freezer to firm up.

Cream the honey and coconut together until smooth and evenly mixed. Add the eggs one by one. Add the crushed banana and vanilla extract. Combine well.

Sieve the baking powder, mixed spice, salt and flour together, then add to the banana mixture. Mix until just combined. Be careful not to overmix or the bread will be tough and heavy.

Pour into the prepared tins or muffin cases. Crumble the cold streusel mixture over the top. Lastly sprinkle the streusel with freshly ground black pepper.

Bake for 55-60 minutes for the loaves or 20 minutes for the muffins. If the top of the loaves begins to brown too much, cover with a piece of foil. Leave to cool for five minutes in the tin before turning out on a rack.

Store in an airtight container in the fridge.