Ingredients:

  • 3 large overripe bananas (approx. 1.5 cups mashed)
  • 0.25 cup unsalted butter, melted and cooled (57g)
  • 0.25 cup neutral oil (60ml)
  • 0.75 cup dark brown sugar, packed (150g)
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x5 inch loaf pan. Note: Using parchment paper slings makes removal effortless.
  2. In a large bowl, smash the 3 bananas until mostly smooth with a few small lumps.
  3. Stir in the 0.25 cup melted butter and 0.25 cup neutral oil until the mixture looks glossy.
  4. Add the 0.75 cup dark brown sugar, 1 egg, and 1 tbsp vanilla. Note: Whisk vigorously for 30 seconds to dissolve the sugar grains.
  5. Sprinkle the 1 tsp baking soda, 1 tsp cinnamon, and 0.5 tsp salt over the wet mix.
  6. Gently fold in the 1.5 cups of all purpose flour. Note: Stop as soon as you see no more white streaks.
  7. Pour the mixture into your prepared loaf pan and smooth the top with a spoon.
  8. Bake for 60 minutes until a toothpick comes out with only a few moist crumbs.
  9. Let the bread rest in the pan for 10 minutes until the edges pull away from the sides.
  10. Transfer to a wire rack to cool completely before slicing. Note: Cutting too early can cause the bread to steam and become gummy.