Grease and line a standard loaf pan (9x5 or 8.5x3.5 inch). Preheat your oven to 170C.
In a large bowl, mash the bananas and add all the remaining wet ingredients.
Mix until well combined, using a whisk.
Sift all the dry ingredients into this bowl. Using a whisk, gently combine everything. Do not over mix.
Pour the prepared mixture into the loaf pan and bake in a preheated oven at 170 C for 45-50 minutes or until a skewer inserted in the middle comes out almost clean with some moist crumbs - NOT WET BATTER.
Let the bread cool to the touch in the pan itself on a wire rack before inverting it out to cool completely. Slice it only after it is completely cool.
Store the banana bread in the refrigerator. You can have it cold or warm it up in the microwave. I love having mine cold with a dollop of biscoff.
OPTIONAL: Add chocolate chips in the batter or on top of the loaf before baking