Ingredients:

  • 3–4 large, very ripe bananas (about 1.5 cups / 350g mashed)
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt (or 1/4 tsp fine table salt)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup (55g) walnuts or pecans, chopped (optional mix-in)
  • 1/2 cup (85g) chocolate chips (optional mix-in)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour the 9x5 inch loaf pan, or line it entirely with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps for texture.
  4. Add the melted butter, brown sugar, and granulated sugar to the mashed bananas. Whisk thoroughly until well combined (about 1 minute).
  5. Stir in the lightly beaten eggs and vanilla extract until just incorporated.
  6. Add the dry ingredient mixture to the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined. Stop mixing the second you no longer see streaks of dry flour. If using nuts or chocolate, fold them in now.
  7. Scrape the batter into the prepared loaf pan and spread it evenly.
  8. Bake for 55 to 65 minutes. At the 55-minute mark, check for doneness by inserting a long wooden skewer into the very centre of the loaf. It should come out clean or with a few moist crumbs attached.
  9. Let the loaf cool in the pan for 10 minutes. Then, gently invert the bread onto a wire rack. Cool completely before slicing.