Preheat and prepare
Preheat oven to 350°F (175°C).
Lightly grease a 9×5-inch loaf pan or line it with parchment for clean slices. 📏🧈
Mash bananas
In a large mixing bowl, mash the bananas until mostly smooth with small bits for texture. This helps deliver full banana flavor without chunks overpowering the crumb. 🍌
Combine wet ingredients
To the mashed bananas, add eggs, oil, and vanilla extract. Whisk until the mixture is well combined and glossy. 🥚🥄
Integrate dry ingredients
In a separate bowl, whisk together flour, baking soda, salt, and sugar. This ensures even distribution before joining with the wet mix. 🥣✨
Bring it together
Add the dry ingredients to the wet ingredients in two additions, stirring gently just until incorporated. Avoid over-mixing to keep the crumb tender. If using add-ins, fold them in now. 🌀🍚
Bake to perfection
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the remaining time. 🕰️🍞
Cool and slice
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This helps the crumb set for neat slices. 🧊🔪
Serving suggestions
Enjoy warm with a smear of butter or cream cheese, or pair with coffee for a comforting breakfast or afternoon treat. ☕🧈
Notes and tips
Ripe bananas yield the best sweetness and flavor; brown-speckled peels are ideal.
For lighter texture, you can substitute half of the all-purpose flour with whole wheat flour, keeping extra care to avoid over-mixing.
If you prefer a moister loaf, you can reduce the flour by 2–3 tablespoons and add 1–2 tablespoons of yogurt or applesauce.
