Method

1. Preheat oven to 175°C. Line a 23x10cm loaf tin with parchment paper, ensuring it drapes over the sides to make removal easy later.

   Tip Parchment prevents sticky bottoms.

   3 min

2. Place four very ripe bananas in a bowl. Mash with a fork until mostly smooth with a few small lumps remaining for texture.

   Tip Browner bananas make sweeter bread.

   5 min

3. Whisk 1/4 cup melted butter and 1/4 cup brown sugar into the mashed bananas until combined. Add 1 large egg and mix until glossy.

   Tip No need for perfect incorporation.

   2 min

4. In a separate bowl, sift 1.5 cups all-purpose flour, 1/2 tsp cinnamon, 1/4 tsp baking soda, and 1/4 tsp salt. No mixing yet.

   Tip Sifting removes clumps quickly.

   1 min

5. Pour the dry ingredients into the wet mixture. Stir gently with a spatula until no dry streaks remain. Do not overmix, or the bread becomes tough.

   Tip Stop stirring when you see the flour.

   4 min

6. Pour the batter into the prepared tin. Use a knife to smooth the top and optionally scatter a small handful of extra sugar on top for crunch.

   1 min

7. Bake for 55 to 60 minutes. A skewer inserted into the center should come out clean or with moist crumbs, not raw batter.

   Tip Check at 50 minutes if you have a small oven.

   60 min

8. Let the loaf rest in the tin for 10 minutes before transferring to a wire rack to cool completely. Slice once fully cooled.

   Tip Warm slices can crumble.

   2 min