Grab a bowl and pop in your peeled bananas. Smash them up with a whisk until they're nicely mashed.
3 Bananas
Toss in the sugar and melted butter and give it a good stir until they are well combined.
¾ cup Cane Sugar, ⅓ cup Butter
Add the flour mixture to the banana mixture and stir until just combined. Be careful not to overmix to avoid making the batter too dense.
1 ½ cup Self-rising flour
Bake in the preheated oven for about 35-40 minutes or until a cake tester inserted into the center of the loaf comes out clean.
Allow the loaf to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Quick Note
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Notes
This recipe is based on medium-sized bananas. If your bananas are significantly larger or smaller, adjust the quantity accordingly.
To avoid large banana lumps in your bread, mash the bananas thoroughly before adding them to the batter.
Use a standard 10x5-inch loaf pan for this recipe. If you use a different size pan, you may need to adjust the baking time.
Allow the bread to cool in the pan for about 10 minutes before removing it. This helps the bread set and makes it easier to slice without falling apart.
Use a serrated knife to slice the banana bread, which can help you get clean slices without squishing the bread.
If you're baking at high altitude, you may need to make adjustments to the recipe, such as increasing the oven temperature slightly, decreasing the sugar, or increasing the liquid.