Instructions

• Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with a nonstick spray. Line the bottom of the pan with a rectangle of parchment paper and spray the top of the parchment. Set the pan aside.
• In a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt. Set the dry mixture aside.
• In a small bowl, mash 2 of the very ripe bananas with a fork, leaving some texture.
• In a separate large bowl, beat the remaining 2 bananas with 1 cup sugar using an electric mixer (or vigorous whisking) for about 3 minutes, until the mixture is lighter and somewhat fluffy.
• Add 3/4 cup melted and cooled butter, 2 eggs, and 1 teaspoon vanilla to the banana-sugar mixture. Beat until well combined, scraping down the sides and bottom of the bowl as needed.
• Add the dry ingredients to the wet ingredients and mix just until incorporated. Do not overmix.
• Fold the mashed bananas into the batter with a rubber spatula until evenly distributed.
• Scrape the batter into the prepared loaf pan and tap the pan gently on the counter a few times to release any large air pockets.
• Bake about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. A crack on top of the loaf is normal.
• Cool the bread in the pan for 10–15 minutes. Then carefully turn the pan on its side and remove the loaf onto a wire rack. Allow the bread to cool completely before slicing.