Line a 2lb loaf tin with baking parchment or loaf tin lining.
In a small bowl, mash the bananas until smooth.
In a large bowl, add all ingredients, except bananas and mix just until incorporated. Do not over mix as you want to keep some texture in the loaf.
Add the mashed banana to the batter and mix gently with a fork until incorporated.
Pour the batter into the prepared loaf tin and bake for 55-60 minutes until a skewer inserted comes out clean.
Over ripe bananas are best in this loaf as they are softer and stronger in flavour. They also freeze very well. Keep them in the freezer and take out just when you are ready to use as they defrost quickly.