Preheat your oven to 350°F (177°C). Lightly grease a 9.5 x 5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.

In a large mixing bowl, mash the overly ripe bananas using a fork until they reach your desired consistency. A smoother mash will yield a uniform texture, while leaving small chunks will add texture to the bread.

Add the eggs one at a time to the mashed bananas, ensuring each egg is fully mixed before adding the next. This step creates a silky, cohesive base for the batter.

Gradually stir in the granulated sugar. Be sure to scrape down the sides of the bowl as needed to ensure the sugar is evenly distributed throughout the mixture.

Add the self-rising flour to the wet ingredients. Stir gently until just combined, being careful not to overmix. A few small lumps are acceptable and help maintain the bread’s tender texture.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan on the lower center rack of the preheated oven. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Allow the banana bread to cool in the pan for 30 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve as desired.