This is not your mom's banana bread (and it's not my mom's either!). I have no idea who Julia is, but I like her style- and her taste! Dark, moist and, if you close your eyes, you can pretend you are in Hawaii for a moment! Also naturally dairy-free, which I appreciate more and more these days!
Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray.
Whisk flour, baking soda, and salt in a medium bowl.
Whisk eggs, sugar, bananas, and oil in a large bowl until smooth.
Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes.
Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.
Notes
DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.