1 cup packed light brown sugar
2 large eggs, room temperature
½ cup buttermilk or plain full-fat yogurt, room temperature
2 teaspoons vanilla extract
Dry Ingredients:
2 cups all-purpose flour (spooned and leveled, not scooped)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon (optional, but wonderful)
Optional Add-Ins (Choose Your Adventure):
1 cup chopped walnuts or pecans (toasted is even better)
½ cup chocolate chips (semi-sweet or dark)
½ cup shredded coconut (toasted coconut on top is divine)
1 tablespoon turbinado sugar for sprinkling on top
The Method: Gentle, Patient, Perfect
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Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper leaving overhang on the long sides for easy removal.
Step 2: Mash the Bananas
In a large bowl, mash your very ripe bananas with a fork until mostly smooth but with a few small lumps for texture. You should have about 1½ cups.
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Step 3: Mix the Wet Ingredients
To the mashed bananas, add:
Melted butter (cooled so it doesn’t cook the eggs)
Oil
Brown sugar
Eggs (room temperature)
Buttermilk or yogurt
Vanilla extract
Whisk until everything is well combined and smooth. The mixture will look slightly curdled if your ingredients weren’t perfectly room temperature—this is fine.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together:
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