Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
Grease and line 8 1/2 x 4 1/2 inch loaf pan with parchment paper, overhanging on the sides for easier removal
Prepare the batter:
Make sure your bananas are really really really (you get the idea!) overripe. The skins of the bananas I used are actually all completely black in color! that's how ripe they were. I know they didn't look appealing, but trust me, the aroma of the bananas shines through this bread and they make the best banana bread!
Whisk all the dry ingredients together to combine in a large mixing bowl. Set aside
Whisk all the wet ingredients together to combine in another mixing bowl. Add the dry ingredients into the wet ingredients and then fold to mix the two until just combined. As long as you no longer see pockets of loose flour, you are done mixing. Don't overmix the batter
Pour the batter into a prepared pan. Smooth the top. Sprinkle with some turbinado sugar on top
Baking:
Place the pan on the middle rack and bake for 60-70 minutes or until a cake tester inserted into the middle of the cake comes out clean with just a bit of crumbs, but it shouldn't be wet. If it is, bake for another 5 minutes and test again
Cooling:
Remove from the oven and place on a cooling rack. Let the bread cool in the pan for 5 minutes and then gently lift the parchment paper up and place the bread on the cooling rack to let it cool completely before cutting
Serve:
They can be served as is
Storage:
The bread has to cool down completely before storing. Keep them in an air-tight container at room temperature for about 3 days
For longer storage, wrap them well with a cling wrap and then place inside freezer bag, push all the air out and seal the freezer bag. They can be kept frozen for up to one month. Simply thaw at room temperature for a few hours before serving. You can also heat it up in the microwave in a burst of 10 seconds or so or until just warm