Start by gathering all your ingredients and tools. You’ll need three large ripe bananas, vegetable oil (or melted coconut oil), granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, and ground cinnamon. Optional mix-ins like chocolate chips, chopped nuts, or dried fruit can also be added for extra texture and flavor.

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper, leaving a little overhang on the sides for easy removal. This will make lifting the bread out of the pan a breeze once it’s baked.

In a large mixing bowl, peel and mash the bananas until they’re smooth and creamy. You can use a fork, potato masher, or even a whisk to get the job done. The riper the bananas, the easier they’ll mash, and the sweeter your bread will be. Aim for about 1 1/2 cups of mashed bananas—this is where all the natural sweetness and moisture come from, so don’t skip this step!

Once the bananas are mashed, whisk in 1/3 cup of vegetable oil (or melted coconut oil), 1/2 cup of granulated sugar, 1/4 cup of brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Stir everything together until the mixture is smooth and well combined. The batter should be fragrant and golden, with a slightly thick consistency.

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. These dry ingredients are what give the bread its structure and flavor. The baking soda acts as a leavening agent, helping the bread rise, while the cinnamon adds a warm, cozy note.

Gradually add the dry ingredients to the wet ingredients, stirring just until everything comes together. Be careful not to overmix—the batter should still have a few lumps. Overmixing can lead to a dense loaf, and we’re aiming for light and fluffy slices. If you’re adding mix-ins like chocolate chips, chopped nuts, or dried fruit, fold them in gently at this stage.

Pour the batter into your prepared loaf pan and smooth the top with a spatula. If you’re using a streusel topping, sprinkle it evenly over the batter now. Pop the pan into the preheated oven and bake for 50-55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

As the bread bakes, your kitchen will fill with the irresistible aroma of bananas and cinnamon—a scent that’s sure to make everyone’s mouth water. Keep an eye on the bread toward the end of the baking time, as ovens can vary. If the top starts to brown too quickly, you can loosely cover it with aluminum foil to prevent burning.

Once the bread is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely. Cooling allows the bread to set properly, ensuring clean slices and preventing it from crumbling.

When the bread has cooled, slice it into thick pieces and serve. Whether you enjoy it plain, with a pat of butter, or toasted with a drizzle of honey, this banana bread is sure to become a favorite.