Prepare the oven and loaf pan: Preheat the oven to 350 F degrees. Generously grease a loaf pan or spray it with cooking spray. I used a 12x4.5 inch loaf pan, but a regular size loaf pan will work as well.
Make batter: In a large mixing bowl, mash the bananas with either a fork or a potato masher. Add the rest of the ingredients together and mix with a whisk. Use a spatula to scrape down the sides if needed.
Bake: Bake for 45 minutes to one hour, or until you insert a toothpick in the center and it comes out clean.
Cool and serve: Cool for a few minutes in the pan, then let it come to room temperature on a cooling rack. Cut into slices and serve.
Storage: Wrap this bread tightly with plastic wrap or you can store it in an airtight container. It will last on your counter for 3 days, or in the fridge for about one week. I love to microwave my slices of banana bread for 20-30 seconds to let it soften up, especially if it's been in the fridge.Freezing: You can absolutely freeze banana bread. Freeze the whole loaf or individual slices. It will last in the freezer for 3 to 4 months!Wrap the loaf or the individual slices extremely well with plastic wrap, even if they're being stored in an airtight container. The bread will give off some moisture which can cause freezer-burn without the plastic wrap. Let it thaw completely at room temperature.Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.