Preheat the oven to 180C/350F. Grease or line a 9 x 4-inch loaf pan and set aside.
In a large mixing bowl, add the bananas and mash well. Add the eggs, followed by the sugar and flour, until combined.
Transfer the batter to the prepared loaf pan. Bake for 40-45 minutes or until a toothpick comes clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
TO STORE. Store leftover banana bread in an airtight container for 3 to 4 days. There’s no need to refrigerate banana bread. Just make sure to keep it out of direct sunlight and heat sources. TO FREEZE. You can also freeze banana bread. Wrap it tightly with food wrap, put it in a zip-top bag, and freeze it for up to 6 months. Defrost banana bread on the counter or in the oven preheated to 350F degrees.