4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

5. Fold the Batter: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. If using nuts, chocolate, or coconut, fold them in now.

6. Fill the Pan: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle turbinado sugar over the top for a crunchy crust.

7. Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover with foil.

8. Cool: Let the bread sit in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for the Best Banana Bread

– Use very ripe bananas: The darker the peel, the stronger the flavor. To ripen quickly, bake whole bananas (unpeeled) at 300°F for 15–20 minutes.