Ingredients
- 1 1/2 cups ripe bananas about 3-4 medium bananas, mashed
- 3/4 cup coconut condensed milk for that tropical twist
- 1 1/2 cups self-rising flour sifted (keep it light and airy)
Instructions
- Begin by preheating your oven to 350°F (because patience isn't always our virtue). Grease a 7 x 4-inch loaf pan and line it with parchment paper for an easy release.
- In a large mixing bowl, let's mash those bananas until they're smooth. Pour in the coconut condensed milk and give it a good whisk to combine.
- Now, gently fold in the sifted self-rising flour. Mix until just combined; we don't want to overwork it.
- Carefully pour the batter into your prepped pan. Slide it into the oven and bake for 30-35 minutes. You're looking for that perfect golden top and a skewer that comes out mostly clean; a little clingy crumb is totally okay.
- Let the banana bread cool in the pan before you take it out. The banana bread can be topped with almond butter, a sprinkle of cinnamon, or fresh fruit.