Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and line it with parchment paper.

In a medium bowl, mash the bananas with a fork until mostly smooth, leaving a few small lumps.

Stir in the granulated sugar until combined.

Add the eggs, canola oil, and vanilla extract. Whisk until the mixture is uniform and glossy.

In a separate bowl, sift together the flour, baking soda, and salt.

Gradually fold the dry ingredients into the banana mixture, stirring gently until no streaks of flour remain.

Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly to release air pockets.

Bake for 45–50 minutes, checking for doneness at 45 minutes with a toothpick.

If the top browns too quickly, tent loosely with foil to finish baking.

Let the loaf cool in the pan for 10–15 minutes before lifting it out using the parchment paper and cool completely on a wire rack.