Adjust an oven rack to the lower third position of the oven and preheat the oven to 180°C (350°F). Line an 8-inch (20 cm) loaf pan that's at least 2 ¾-inch (7 cm) tall with parchment paper, leaving an overhang on the sides. Or use a larger loaf pan. (note 5)

Add the bananas to a large mixing bowl or stand mixer and mash until it forms a thick lumpy paste. Add the sugar and remaining wet ingredients. Mix until well combined. Add all of the dry ingredients and mix until just combined. Some lumps are fine, as long as they aren't lumps of flour.

Optional: Add any nuts or mix-ins and gently fold them in.

Pour the batter into your prepared loaf pan and smooth the top. If desired, place the extra banana on top.

Bake the banana bread for around 60-70 minutes. During baking, if your banana bread is browning too quickly on top but isn't fully baked in the middle, carefully tent the pan with aluminum foil. The banana bread is ready when you can insert a toothpick in the middle and it comes out mostly clean (a few moist crumbs are fine).

Allow the banana bread to cool in the pan for 15 minutes then place it on a cooling rack.

Use a sharp serrated knife to cut the banana bread into slices and enjoy it warm or at room temperature. For neater slices, allow the bread to cool completely. For something extra, toast a slice of banana bread and enjoy it with vegan butter or ice cream.

Store any leftover banana bread in an airtight container or plastic wrap. It can be stored at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. Allow it to come to room temperature or warm up a slice before serving.