Preheat the oven to 176ºC (350ºF), and brush a 9”x4” or a 9”x5” pan with some butter.
Serving: The more you allow the loaf to rest, and the later you eat it, the better it tastes! It tastes even better when served the next day.
Use your ripe bananas, the ones that are heavily speckled.
Equipment: A 23 cm by 10 cm (9”x4”) or 23 cm by 13 cm (9”x5”) loaf pan.
Storage: I suggest you wrap it in plastic wrap and store in the fridge. It lasts for a good 3-4 days and longer if you store in the freezer.