Prepare: Heat the oven to 350ºF and line an 8 x 4” glass loaf pan with unbleached parchment paper. Pro tip: Crumple the paper into a tight ball, then flatten it before lining the loaf pan. This makes it much easier to work with.

Combine Dry Ingredients: In a large glass or stainless-steel mixing bowl, combine all the dry ingredients. Stir with a silicone spatula until evenly mixed.

Combine Wet Ingredients: In a separate bowl, whisk the eggs, water, mashed banana, and vanilla extract. Add the apple cider vinegar last and whisk. Pour the wet ingredients into the flour mixture, folding gently until evenly moistened. Don’t over mix as this reduces the rise. The batter should be thick and sticky.

Bake: Transfer the batter into the lined loaf pan, gently pushing it into the corners of the pan with the spatula. Carefully smooth the top. Bake for 45-50 minutes, or until golden brown.

Cool: Once baked, remove from the oven. Lift the bread from the pan by holding the edges of the parchment paper. Pull the parchment paper from the sides to prevent it from getting soggy (save the parchment) and set the loaf on a wire rack to cool completely. Once cooled, cut 1/2” slices.

Storage: Wrap the banana bread in the parchment paper and store it in a resealable gallon-sized plastic bag. Press all the air out. Wrapping it in parchment protects the bread from touching the plastic. Due to the delicate nature of this banana bread, it stores best in the refrigerator for up to 7 days.