Heat the oven and prep the pan. Set your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving some overhang for easy lifting. Lightly grease the sides.

Mash the bananas. In a large bowl, peel and mash the bananas with a fork until mostly smooth. A few small lumps are fine and add texture.

Whisk in the eggs and sugar. Add the eggs and sugar to the bananas and whisk until the mixture looks glossy and evenly combined. If using vanilla, add it now.

Fold in the flour. Sprinkle in the self-rising flour. Use a spatula to fold gently until no dry streaks remain. Do not overmix; stop as soon as the batter is uniform.

Fill the pan. Scrape the batter into the prepared pan and smooth the top. If you want a bakery-style split down the middle, run a lightly oiled knife along the center of the batter.

Bake. Place on the middle rack and bake for 50–60 minutes. Start checking at 48 minutes. It’s done when a toothpick comes out with a few moist crumbs, not wet batter.

Cool before slicing. Let the loaf cool in the pan for 10 minutes, then lift it out and cool on a rack for at least 45 minutes. Slicing too early can make the crumb gummy.

Serve. Enjoy warm or at room temperature. It’s great plain, with butter, or toasted the next day.