Preheat your oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment paper or lightly grease it with oil or butter.
In a medium bowl, sift together the Dry Ingredients. Then, whisk lightly to combine and set aside.
In a large mixing bowl, mash the 4 ripe bananas using a fork until mostly smooth. A few small lumps are fine.
Add the following Wet Ingredients to the mashed bananas. Then, whisk until the mixture becomes smooth and well combined.
Gradually add the Dry Ingredients to the wet banana mixture.
Using a spatula, gently fold the batter until just combined. Do not overmix, or the bread may become dense. The batter should be thick but pourable.
Pour the batter into the prepared 9×5-inch loaf pan and spread it evenly.
Bake at 350°F (175°C) for 50–60 minutes. Check doneness by inserting a toothpick or skewer into the center. If it comes out clean or with a few crumbs, the bread is done.
Let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
If you want, you can add the *Optional Add-Ins after mixing the batter.
5 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
