Ripe mashed bananas bring natural sweetness and moisture to this loaf, whisked with melted butter, eggs, and a splash of vanilla until silky and smooth. A warm hint of cinnamon rounds out the batter, which comes together in just one bowl and folds together with barely any effort. The loaf bakes up into a deep golden crust with a tender, moist crumb that holds together beautifully when sliced. It's the kind of quick bread that fills the kitchen with that unmistakable banana-bread smell while it's still in the oven. Whether you're having a slice with coffee or packing one for a snack on the go, this one's a great fit for an added sugar free kitchen. Simple ingredients and a straightforward method make it easy to bake on repeat.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line the long sides with a strip of parchment paper, leaving an overhang on each side to act as handles.
In a large mixing bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups.
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