| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Wet | Mashed ripe bananas | 1½ cups (3–4 large) | Very ripe, dark peels |
| Unsalted butter, melted | ½ cup | Slightly cooled | |
| Vegetable or canola oil | ¼ cup | Keeps bread tender | |
| Light brown sugar | 1 cup, packed | Adds moisture | |
| Eggs | 2 large | Room temperature | |
| Buttermilk or full-fat yogurt | ½ cup | Room temperature | |
| Vanilla extract | 2 tsp | Enhances flavor | |
| Dry | All-purpose flour | 2 cups | Spoon and level |
| Baking soda | 1 tsp | Helps rise | |
| Baking powder | ½ tsp | Extra lift | |
| Salt | ½ tsp | Balances sweetness | |
| Cinnamon | 1 tsp | Optional warmth | |
| Optional Add-Ins | Walnuts or pecans | 1 cup | Toasted for best flavor |
| Chocolate chips | ½ cup | Semi-sweet or dark | |
| Shredded coconut | ½ cup | Toasting adds depth | |
| Topping | Turbinado sugar | 1 tbsp | Creates crunchy crust |
Instructions
1. Prepare the oven and pan
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
2. Mash the bananas
In a large mixing bowl, mash the ripe bananas until mostly smooth. You should have about 1½ cups.
3. Mix the wet ingredients
Add the melted butter, oil, brown sugar, eggs, buttermilk (or yogurt), and vanilla. Whisk until the mixture is smooth and fully blended.
4. Combine the dry ingredients
In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Fold the batter
Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix. If using nuts, chocolate chips, or coconut, fold them in now.
