Start by peeling the bananas and placing them in a large mixing bowl. With a fork or potato masher, mash the bananas until mostly smooth, leaving a few small lumps. Overripe bananas work best here because they’re naturally sweeter and easier to mash, giving your bread a soft, moist texture. No need to be exact—just ensure the bananas are thoroughly mashed.

Crack the egg into a separate bowl and whisk it gently to break the yolk. Once it’s lightly beaten, pour the egg into the mashed bananas and stir until well combined. The egg adds moisture and richness to the bread, making it soft and tender.

Now it’s time to add the self-rising flour. Gradually pour 1 cup of self-rising flour into the banana and egg mixture. Fold the ingredients together gently until just incorporated—avoid overmixing to prevent a dense loaf. The batter needs to be thick but still able to pour.

Grease a standard 9x5-inch loaf pan with butter or non-stick spray to prevent the banana bread from sticking. You can also use parchment paper to line the pan, which makes removing the bread easier. This step ensures your banana bread will come out of the pan without any trouble.

Once combined, pour the batter evenly into the prepped pan. Smooth the top with a spatula if necessary. Preheat your oven to 350°F (175°C) and bake the banana bread for about 40-45 minutes. Since ovens vary, begin testing the bread around 40 minutes by inserting a toothpick into the center. If the toothpick emerges clean, your banana bread is baked to perfection and ready to be enjoyed!

Allow the banana bread to sit in the pan for 10 to 15 minutes, then gently lift it out and place it on a wire rack to cool completely. Once cooled, slice it up and enjoy! The bread will be slightly crisp on the outside and perfectly soft on the inside.