– 1 ½ cups mashed bananas – ⅓ cup oil – 1 teaspoon baking soda – ¼ teaspoon salt – 1 teaspoon cinnamon – 1 teaspoon vanilla – 1 large egg – ½ cup sugar – 1 ½ cups all-purpose flour
Grease a large 10" skillet or large pot with a fitted lid and set the stove to medium-low to preheat with the pot resting on the burner.
In a large mixing bowl, mash bananas.
Stir in oil or melted butter.
Mix in the baking soda and salt.
Mix in the vanilla, egg, cinnamon, and sugar until smooth.
Stir in flour until no flour streaks remain.
Pour into the prepared pan and place the lid on. Continue cooking at medium-low heat.
Set the timer for 15 minutes and keep a watchful eye during the last 7 minutes as that's when the magic happens.
During the first 6 minutes of cooking the center will appear unfinished and the edges will look cooked like an unflipped pancake, but within moments the top will glaze over and no longer look wet. Cook for an additional 3 minutes or so after that point. You can test the doneness with a toothpick. You want the toothpick to come out clean.
Place a large plate upside down over the top of the pan, and lift the pan and plate to flip the banana bread onto the plate. Remove pan.
The bottom of the banana bread may be toasted and a small section look overcooked/burnt but that's to be expected as we didn't stir anything while cooking. You can flip the bread over so that it's top up to avoid looking at it or dust it with powdered sugar. It shouldn't taste burnt.
Slice into wedges and serve as desired.