Step 1

Preheat your oven to 350°F. Line an 8x4-inch loaf pan with parchment paper. I like to spray the loaf pan first with nonstick cooking spray (or coconut oil spray) then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on all sides of the pan, allowing you to easily lift the baked banana bread out of the pan later on.

Step 2

Peel the bananas, breaking them into pieces, if needed, and add them to a large mixing bowl. Use a fork to mash the bananas until they are almost liquefied (some lumps are okay). This extra liquid helps keep the banana bread moist so do not skip this step. Alternately, use a food processor to puree the bananas.

Step 3

Add the eggs to the bowl with the mashed bananas and whisk to blend.

Step 4

Add the brown sugar, whisking to combine. Then, add the self-rising flour and stir to combine. Stop stirring when there are no more dry streaks of flour in the batter. Overmixing will cause the banana bread to be dense and dry.

Step 5

Pour the mixture into the prepared loaf pan. Bake in the preheated oven for 55-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out with just a few crumbs on it. There should be no wet batter on the toothpick.

Step 6

Allow it to cool completely in the loaf pan before lifting it out using the parchment paper overhang. Slice and serve.