• Start by preheating the oven to 350°F. Prep a loaf pan by spraying it with cooking spray or lightly coating it with oil.
• In a small bowl mash the bananas together using the back of a fork. Try to mash down all the chunks.
  3 over ripe bananas
  
• In a large bowl with a hand mixer or stand mixer, cream together the softened butter and both sugars, until it is completely combined. If using a mixer let it run for 2 minutes.
  ½ cup salted butter, ½ cup white sugar, ½ cup light brown sugar
• Mix in the mashed bananas, 2 eggs, kosher salt, and vanilla.
  2 eggs, ½ teaspoon kosher salt, 1 teaspoon vanilla
• Place a fine mesh colander over the bowl and sift the flour, baking soda, and baking powder into the batter.
  2 cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
• Mix until all the flour is combined. Don't overmix or your banana bread will be tough.
• Pour the batter in the prepared loaf pan.

  Mom's Tip: to get a crack in the top, like bakery bread, take a knife and run it down the middle of the batter, creating a divot (see photo)
  
• Bake for 50-55 minutes, until a toothpick inserted all the way in the middle comes out clean (with no batter on it).

  If the top of the bread is getting too brown around the 40 minute mark, you can lightly tent foil over the top of the bread.
• Let it cool for about 5-10 minutes before trying to remove it from the pan.
  

Storing

• Store your cooled bread in an airtight container or wrapped in foil, at room temp, for up to 5 days.

Freezing

• You can freeze your banana bread. Simply wrap it in plastic wrap and then place in a freezer bag or freezer safe container. Freeze for up to 3 months.

  To thaw place the bread at room temp for a few hours.