Name: Banana Bread
Prep time: 15 min
Cook time: 60 min
Yield: 10 slices
Ingredients: 4 large ripe bananas (very ripe — more banana means more flavour and moisture); 350 g plain flour; 200 g caster sugar; 115 g unsalted butter (melted and cooled); 2 eggs (lightly beaten); 1 tsp baking soda; ½ tsp fine sea salt; 1 tsp vanilla extract; ½ tsp ground cinnamon; ¼ tsp ground nutmeg (freshly grated if possible)

Preheat oven to 180°C fan. Grease and line a 900g loaf tin with baking paper.
Mash the bananas thoroughly in a large bowl until mostly smooth — a few lumps are fine.
Add the melted butter, sugar, eggs, and vanilla. Stir to combine.
Sift in the flour, baking soda, and salt. Fold gently until just combined. Do not overmix — a few streaks of flour are fine.
Pour the batter into the prepared tin and smooth the top.
Bake for 55–65 minutes until a skewer inserted into the centre comes out clean. Cover loosely with foil if the top is browning too fast.
Cool in the tin for 10 minutes, then turn out onto a wire rack. Best eaten slightly warm.

Banana Bread

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