¼cupcoarse or granulated sugar for sprinklingoptional (50g)
Preheat oven to 350F (175C) and grease the bottom and ½" up the sides of a 9x5 bread pan. Set aside.
Combine mashed bananas, canola oil, and melted butter in a large bowl and stir until well-combined.
Add sugars and stir well.
Stir in eggs and vanilla extract.
Add buttermilk and stir until thoroughly combined.
In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
Add dry ingredients to wet and carefully, gently using a spatula (not an electric mixer) fold ingredients together until just combined. Don't overmix the batter or your banana cake could end up dense/dry. If adding nuts/chocolate chips, stir them in here.
Pour batter into prepared pan and, if desired, sprinkle generously with coarse sugar.
Transfer to 350F (175C) oven and bake 60 minutes or until a toothpick inserted all the way into the center of the cake comes out clean or preferably with a few moist crumbs. Do not over-bake your banana bread or it will be dry.
¹If you don't have buttermilk in your fridge, you can use my easy buttermilk substitute instead.²If you have nuts that aren't already chopped, I recommend toasting them first for an even better flavor. To toast, layer 1 ½ cup of walnut or pecan halves over a baking sheet and bake on 350F for about 8 minutes. Allow the nuts to cool then use a large knife to coarsely chop.I don't recommend toasting pre-chopped nuts just because they don't always cook evenly and could end up burned.