Banana bread is the perfect answer for overripe bananas. The starch converts to sugar, producing a fantastically moist, soft and totally delicious bread.
1Grease and line a 8½ x 4½ x 2½-inch deep loaf pan with parchment paper.
2Insert the wire rack into position 7. Set the oven to Bake, Convection, 325°F, for 1 hour 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
3Whisk the mashed banana, sugar, eggs, oil and milk together.
4Add the salt. Sift the flour and baking powder over the banana mixture and stir to combine.
5Pour the batter into the prepared pan. Slice the extra banana in half lengthwise, peel and place cut-side-up on the batter. Brush the banana with the maple syrup.
6Once preheated, place the pan in the oven and cook for 1 hour 10 minutes.
7The banana bread is ready when a skewer inserted into the center comes out clean. If not, cook it a little longer.
Tip: Don't insert the skewer into any of the cracks as this will give an inaccurate reading.
8Stand in the pan for 10 minutes before turning onto a wire rack.