Ripe banana's are best for this recipe. If you have a dairy allergy like me then just substitute the dairy products with your own non-dairy milk and butter.
This is my fave recipe, however, I've had better results substituting self raising flour for plain flour and adding 2 and a half teaspoons of baking powder (mixing with the flour whilst dry). I also bake at 170 instead of 180. Tastes better the 2nd day but rarely lasts that long! I also freeze my bananas when they are really ripe (almost black) and let them defrost for a few hours before planning to bake this loaf. - 10 Mar 2018
YES....defo Banging Banana Loaf!! I have made many banana cakes/loaves but this is the best. Lovely, buttery, banana, moist, vanilla taste. Made it last night and its nearly all gone! couldn't see size of tin with recipe so I used an 20x10cmx6cm deep loaf tin if anyone wants to know. its well worth sprinkling with demerara sugar before baking and I also sprinkled some vanilla icing sugar on top after baking when cooled. Thanks for sharing - 03 Jun 2016