Preheat oven to 180° Celsius and line a loaf pan with baking paper, leave some sticking out the sides as it makes it a breeze to remove later.
In a large bowl weigh out your over ripe bananas (remember the riper they are the sweeter and easier to mash they'll be), mash them until a fairly smooth consistency, a few lumps won't matter much.
To the mashed banana add all of the remaining wet ingredients. Add in the eggs plus extra egg white, brown sugar, vanilla and oil and using a fork whisk together until well incorporated.
Weigh in self raising flour (any brand will work), add bicarb soda and whisk together until no flour is visible. Add in chopped chocolate or nuts of choice and stir to combine.
Pour batter into prepared loaf pan. If you'd like to add a little detail to the top, skin your extra banana and cut in half length ways. Place one half on top of the mix into the loaf pan.
Pop your banana bread straight into the oven for 50 minutes - 1 hour or until banana bread is a deep golden brown, appears set on top and a skewer inserted into middle comes out clean.
Once baked remove from the oven and allow to cool in its pan for a good 10 minutes to ensure it's set. Then using your overhanging baking paper strips, remove carefully and allow to cool fully on a wire rack. Enjoy fresh, toasted or slathered in butter any time of the day!
It will keep really well in an air tight container for up to 5 days.