Prepare the tin – Grease the loaf tin thoroughly and line it with baking parchment, leaving some overhang for easy lifting. Preheat the oven so the temperature is stable before baking.

Cream butter and sugar – Beat the softened butter and caster sugar together until pale and fluffy. This step helps build a light base and prevents a dense loaf.

Add the eggs gradually – Beat in the eggs one at a time, mixing well after each addition. This keeps the mixture smooth and prevents splitting.

Mash and add the bananas – Mash the bananas until mostly smooth with a few small lumps. Stir them into the mixture along with the vanilla extract for flavour.

Combine dry ingredients – In a separate bowl, mix the self-raising flour and baking powder so the raising agent is evenly distributed.

Bring the batter together – Fold the dry ingredients into the wet mixture with the milk. Mix gently and stop as soon as everything is combined to keep the loaf soft.

Bake until set – Spoon the batter into the prepared tin, level the surface, and bake until the loaf is well risen, golden, and a skewer inserted into the centre comes out clean.

Cool fully before slicing – Leave the loaf in the tin for 10 minutes, then lift it out and cool completely on a wire rack so it slices neatly.