Preheat the oven to 175°C (or 350°F) and grease a standard loaf pan with butter or a non-stick spray, such as coconut oil.

Peel your ripe bananas and mash them in a large mixing bowl using a fork or potato masher. You want it fairly smooth but not pureed. It’s okay to leave a few small lumps for texture.

Pour in the melted butter and stir it through the mashed banana. This step helps break down the banana further and gives the loaf that lovely moist texture.

Add the sugar, egg, and vanilla extract. Stir until everything is well combined. It’ll look a little glossy and thick at this stage.

Sprinkle the baking powder, baking soda, and salt over the top of the wet mixture and stir to distribute evenly. Then add the flour and gently fold it through using a spatula or wooden spoon. Be careful not to overmix here. Just stir until there’s no dry flour visible.

Pour the batter into your prepared loaf tin and smooth out the top. Bake in the middle of the oven for around 40–45 minutes. It’s ready when the top is golden, and a skewer poked into the centre comes out clean or with just a few moist crumbs.

Let the loaf cool in the tin for about 10–15 minutes, then lift it out and place it on a wire rack to cool completely. I know it’s tempting to slice it while it’s warm (and honestly, I often do!), but it will hold together better if you wait a little.