Prepare the Loaf Tin
Line a 24 x 13 x 6.5 cm loaf tin with baking paper. Alternatively, grease the tin well to prevent the banana bread from sticking.Preheat the Oven
Preheat your oven to 180°C (350°F) so it is ready when your batter is prepared.Mash the Bananas
Place the overripe bananas in a large mixing bowl. Mash them thoroughly with a fork until mostly smooth. A few small banana pieces are perfectly fine and can add extra texture to the finished loaf.Add the Eggs and Spices
Add the vanilla essence, nutmeg, cinnamon, and eggs to the mashed bananas. Whisk everything together until well combined.Add the Milk
Pour in the milk and whisk again until the mixture is evenly combined.Add the Flour
Sift the self-raising flour into the wet mixture. Using a spatula, gently stir until the flour is just incorporated. Avoid overmixing, as this can make the banana bread dense rather than soft and tender.Add the Coconut Oil
Add the coconut oil to the batter and gently stir until everything is combined and the mixture is smooth.Fill the Loaf Tin
Pour the banana bread batter into the prepared loaf tin. Use a spatula to spread the batter evenly and smooth the top.Bake
Place the loaf tin in the preheated oven and bake for 40–50 minutes.To check if the banana bread is ready, insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, the bread is fully cooked.Cool and Serve
Allow the banana bread to cool in the tin for a few minutes before carefully transferring it to a wire rack. Let it cool before slicing for the best texture.
