1 ¾ cups flour (180g)
1 ½ cups sugar (297g)
2 to 3 overly ripe bananas
¼ cups buttermilk, sour cream, or plain yogurt (Any of the three will work; 57g)
½ cups oil (99g)
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
Preheat oven to 350 degrees F.
Use a whisk to mash the bananas in a mixing bowl until they form a semi-liquid without any large chunks. Whisk for a minute, then add in the buttermilk/sour cream/yogurt, eggs, oil, and vanilla.
Beat in the sugar. Add in the salt and baking soda. Stir in the flour.
Pour mixture into a greased 9-by-5-inch or 8-by-4-inch (just a regular-sized loaf pan. Bake for about an 60 minutes, or until a tester comes out clean.
(Optional, but highly recommended) Spread with a little soft butter before eating; you won't regret it. Note: This banana bread freezes particularly well. Just double-wrap it in aluminium foil and stick in in the freezer.