Set your oven to 350°F. Prepare an 8x4-inch loaf pan by lining it with parchment paper. A good tip is to first coat the pan with nonstick spray (or coconut oil spray), then cut a piece of parchment to fit the width of the pan.

Place the parchment strip into the pan, making sure it sticks to the greased surface by pressing it down lightly.

Coat the parchment paper in the pan with nonstick spray, then place the remaining piece of parchment across the pan. Ensure that the parchment extends beyond the edges on all sides, creating a convenient overhang for lifting the banana bread out of the pan once it’s baked.

Peel the bananas and break them into chunks before placing them in a large bowl. Mash the bananas with a fork until they are mostly liquid, leaving some lumps if desired. This extra moisture is essential for keeping the banana bread tender, so make sure to thoroughly mash them. Alternatively, you can use a food processor to blend the bananas into a smooth puree.

Crack the eggs into the bowl with the mashed bananas and whisk them together until well combined.

Incorporate the brown sugar into the banana mixture, whisking until smooth. Next, fold in the self-rising flour, mixing just until the batter is smooth and free of dry flour. Be careful not to overmix, as this can lead to a dense and dry banana bread.

Transfer the batter into the lined loaf pan.

Place in the oven and bake for 55-60 minutes, or until a toothpick or cake tester inserted into the center comes out with a few moist crumbs but no wet batter. Since oven temperatures can vary, start checking for doneness around the 55-minute mark.

Let the bread cool fully in the pan. Once cooled, use the parchment paper overhang to lift it out of the pan. Slice and enjoy.