Scale

4 large overripe bananas

2 large eggs (room temperature)

¾ cup packed brown sugar

1 ½ cups self-rising flour

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper and spray with non-stick spray.

Mash bananas in a large bowl until mostly smooth.

Add eggs and whisk until well blended. Stir in brown sugar and mix until combined.

Gently fold in self-rising flour until no dry streaks remain. Do not overmix.

Pour batter into prepared pan and smooth the top.

Bake for 55–60 minutes until a toothpick inserted in the center comes out clean or with a few crumbs.

Cool completely in the pan, then lift out using the parchment paper. Slice and serve.

Use very ripe bananas for best flavor. Do not overmix the batter. Store at room temperature for 3 days or freeze for up to 3 months.