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

Prepare the Batter

Preheat your oven to 350°F and grease a 9×5 inch loaf pan with butter or cooking spray.

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

In a separate large bowl, mash three of the ripe bananas together with a whisk or fork until there are still a few small lumps remaining but mostly smooth.

Add the melted butter, granulated sugar, and brown sugar to the mashed bananas and whisk together until well combined.

Then add in the vanilla extract followed by the eggs — one egg at a time, whisking until incorporated completely.

Next, add one half of the dry ingredients into the wet ingredients and whisk until you have only a few small streaks of flour.

Using a spatula, mix in the other half of your dry ingredients until the batter is just mixed together — take care not to over mix!

Bake and Cool the Banana Loaf

Spoon your batter into the prepared loaf pan and give it a couple of hits on your countertop to make it even.

Take the other banana and slice it in half lengthwise.

Place the two halves lengthwise on top of your batter and sprinkle with one tablespoon of brown sugar before baking.

Bake for approximately 55 to 65 minutes.

The loaf will be done baking when it has risen, is golden brown on top, and a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached.

Allow the banana bread to cool for approximately 20 minutes in the pan before removing it from the pan and allowing it to cool completely on a wire rack before slicing.