Step 1

Preheat the oven to 350ºF. Use a fork to mash the 3 ripe bananas until no large chunks remain.

Step 2

In a large bowl, combine all of the ingredients and stir well, until a relatively smooth batter is formed. It's okay if there are still a few small pieces of banana visible.

Step 3

Grease a 9-inch by 5-inch loaf pan with oil, Press a piece of parchment paper into the bottom of the pan, to guarantee the banana bread will be easy to remove later. Pour the batter into the prepared pan, and smooth the top. Bake at 350ºF until the top rises and cracks in the middle, about 40 to 50 minutes. Mine is usually perfect at 45 minutes.

Step 4

Let the bread cool completely before slicing, then serve. I think this bread tastes best when served at room temperature, but I store it in the fridge to extend the shelf life. It will keep well in an airtight container in the fridge for up to 5 days, and you can bring it to room temperature again 1 hour before serving.