Lightly oil/grease a loaf tin. I use a 5x9 inch tin which is ideal for the quantity of ingredients in this recipe.
In a small mixing bowl add the brown sugar and butter and blend until lovely and smooth.
150 g brown sugar, 115 g unsalted butter
Add the eggs and mashed overripe bananas and blend once more.
2 large eggs, 6 large bananas
Add the baking soda, flour and salt into the bowl and mix well.
¼ tsp salt, 1 tsp baking soda, 2 cups flour
Add the eggs/banana/sugar/butter mixture in the flour bowl and gently stir until there are no more lumps of flour.
Transfer into the loaf tin and place in the middle shelf of the preheated oven.
Bake for 50 minutes and test using a cocktail stick. Pierce the middle of the loaf and if it comes out clean then its cooked. Otherwise put back in the oven for another 5 – 10 minutes. Repeat test.
When cooked, remove from the oven and leave on a heat proof stand to cool for 15 minutes. When the bread is cool enough to handle, flip the tin upside down to remove the bread.
Place the bread on a wire rack or similar to cool.