Step 1

Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 23 x 13 cm (9 x 5 inch) loaf tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the banana bread.

Step 2

In a large mixing bowl, mash the overripe bananas well. Add oil, milk, sugars, eggs and vanilla essence. Stir until well combined.

Step 3

Sift over flour, baking powder and salt. Stir until just combined (a few lumps are fine).

Step 4

Pour into the prepared tin. Bake for 45-55 minutes or until golden and a skewer inserted in the centre of the banana bread comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.