Set your oven to 350 °F (175 °C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

In a large bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, salt, granulated sugar, light brown sugar, and toasted pecans (if using).

In a separate bowl, combine melted butter, lightly beaten eggs, buttermilk (or sour cream/yogurt), vanilla extract, and mashed overripe bananas. Stir until smooth and well combined.

Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix—the batter should be slightly lumpy for a tender, moist loaf.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.

Allow the banana bread to cool in the pan for about 10 minutes. Then remove it from the pan and let it cool completely on a wire rack before slicing.

Slice and enjoy plain, toasted with butter, or even with a drizzle of honey or chocolate spread. Perfect for breakfast, snacks, or dessert!