Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper.
 - In a large mixing bowl, mash the overripe bananas. Add the oil, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until well combined.
 - Sprinkle the all-purpose flour, baking soda, and salt over the wet ingredients. Use a spatula to gently fold until just combined. Do not overmix.
 - Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
 - Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
 
Nutrition
Notes
Tip 1: For the best flavor, use bananas that are heavily speckled with brown or black spots.
Tip 2: To prevent a dry loaf, be sure to measure your flour by spooning it into the measuring cup and leveling it, not by scooping directly from the bag.
Tip 3: The banana bread is even more flavorful the next day!
Tip 2: To prevent a dry loaf, be sure to measure your flour by spooning it into the measuring cup and leveling it, not by scooping directly from the bag.
Tip 3: The banana bread is even more flavorful the next day!
