Ingredients (1 loaf)

2 cups all-purpose flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

3/4 tsp fine salt

3/4 tsp ground cinnamon

4 medium ripe bananas, divided

3/4 cup (1 1/2 sticks) unsalted butter, melted

3/4 cup granulated sugar

1/4 cup light brown sugar

1 1/2 tsp vanilla extract

3 large eggs

1 tbsp light brown sugar, for topping

Make the Batter

Preheat your oven to 350°F. Grease a 9×5 inch loaf pan with butter or baking spray.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

In a separate large bowl, mash 3 of the ripe bananas with a whisk or fork until they are mostly smooth but still have some small lumps.

Add the melted butter, granulated sugar, and brown sugar to the mashed bananas and whisk until well combined. Whisk in the vanilla extract and then the eggs, one at a a time.

Add half of the dry ingredients to the wet ingredients and whisk until there are just a few streaks of flour left. Fold in the rest of the dry ingredients with a spatula until the batter is just combined. Be careful not to overmix.

Bake and Cool the Loaf

Scrape the batter into the prepared loaf pan and tap it on the counter a few times to even it out.

Slice the remaining banana in half lengthwise and place the two halves on top of the batter. Sprinkle the top of the loaf with the remaining tablespoon of brown sugar.

Bake for ~55-65 minutes. The bread is done when it has risen, the surface is golden brown, and a toothpick inserted into the center comes out with just a few moist crumbs attached.

Let the banana bread cool in the pan for ~20 minutes before turning it out onto a wire rack to cool completely before slicing.