Preheat the Oven
Set your oven to 250°F (120°C) to prepare for baking.

Prepare the Batter
In a large bowl, mash the ripe bananas until smooth. Add the self-rising flour and condensed milk to the mashed bananas, mixing thoroughly until the batter is well combined.

Prepare the Baking Pan
Line an 8×4-inch loaf pan with parchment paper or grease it lightly. Pour the batter into the prepared pan, ensuring it’s evenly distributed.

Set Up a Water Bath
Place the loaf pan inside a larger baking dish. Add about 2 cups of water to the outer dish to create a bain-marie (water bath), which helps the bread bake evenly and retain moisture.

Cover and Bake
Cover the loaf pan with aluminum foil to prevent excessive browning. Bake in the preheated oven at 250°F (120°C) for 60 minutes.

Increase Temperature and Continue Baking
After the initial hour, remove the foil and increase the oven temperature to 320°F (160°C). Continue baking for an additional 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool the Bread
Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.