Preheat your oven to 350°F (175°C). While it's warming up, take a loaf pan and drizzle about 2 tablespoons of the olive oil into it, using a pastry brush or paper towel to coat the bottom and sides generously. It’s okay if some oil collects at the bottom; it helps create a delicious crust.

In a large mixing bowl, combine the remaining olive oil (just under 1/2 cup) with the brown sugar. Whisk them together until they’re well blended. This mixture creates a lovely base for sweetness and helps incorporate air into the batter.

Add in the two eggs, mixing for about a minute until everything is combined. The eggs will help bind the loaf together, making it fluffy and tender.

Next, throw in the mashed bananas. You want them to be nice and mushy—this is where the bread gets its flavor and moisture. Stir them into the mix until they’re fully integrated.

Now, it’s time to add the baking soda, kosher salt, cinnamon, and vanilla extract. Give this a good stir until everything is incorporated. Finally, slowly add the whole wheat flour and all-purpose flour and mix until just combined. You don’t want to overmix; no one likes a tough loaf!

Pour the batter into your prepared loaf pan, spreading it evenly. Pop it into your preheated oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let it cool in the pan for about 10 minutes. It should release easily; if you need a little help, run a knife around the sides before flipping it out. Slice into about 10 pieces and, if you’re feeling fancy, serve it warm with a smear of salted butter.