1/2cupmilk of choiceI used unsweetened almond milk
Preheat the oven to 180C/350F. Line and grease a loaf pan with parchment paper and set aside.
In a mixing bowl, combine your flour, baking soda, and salt, and mix until combined. In a separate bowl, whisk together the mashed banana, sugar, melted butter, and milk, until combined. Gently fold through the dry ingredients and mix until combined.
Transfer the batter into the greased pan. Bake for 55-60 minutes, or until a skewer comes out clean.
Let the banana bread cool completely, before removing from the pan and slicing up.
TO STORE: If you intend to consume the banana bread within 5 days, it can be stored at room temperature, in a sealed container. To keep it longer, store it in the refrigerator for up to 10 days.TO FREEZE: Places slices of the bread in a ziplock bag and store in the freezer for up to 6 months.