Ingredients:

  • 1.5 cups mashed overripe bananas (3-4 large bananas)
  • 0.5 cup neutral oil (grapeseed or vegetable)
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat and Prep. Set your oven to 175°C (350°F) and line your 9x5 inch loaf pan with parchment. Note: Preheating is vital for the immediate activation of the baking soda.
  2. Mash the Bananas. In a large bowl, crush your 1.5 cups of bananas until mostly smooth with a few tiny lumps.
  3. Emulsify the Fats. Whisk in the 0.5 cup of neutral oil and both sugars until the mixture looks glossy and integrated.
  4. Incorporate the Egg. Add the 1 large egg and 1 tsp vanilla extract, whisking vigorously until the batter lightens slightly in color.
  5. Whisk the Dry. In a separate small bowl, combine the 1.5 cups flour, baking soda, salt, and cinnamon. Note: This prevents salt clumps in your finished bread.
  6. The Gentle Fold. Sift the dry ingredients into the wet. Using a spatula, fold until just combined and no white streaks remain.
  7. Pan and Level. Pour the batter into your prepared pan, smoothing the top with the back of a spoon.
  8. Bake the Loaf. Place in the center of the oven and bake for 60 minutes until a toothpick inserted in the center comes out clean or with dry crumbs.
  9. The Initial Cool. Let the bread sit in the pan for 10 minutes until the edges pull away from the sides.
  10. Final Rest. Transfer to a wire rack. Wait at least 30 minutes until the internal structure sets before slicing.