Nothing beats the aroma of banana bread baking in the oven. Well, maybe that first barely-cooled bite. Our straightforward recipe, with equal parts brown sugar and granulated sugar and pecans for a bit of crunch turns out perfectly moist every time. Ripe—or even slightly over-ripe—bananas work best; ideally, you’re going for a fully yellow piece of fruit with equal brown spots all over the peel. (As bananas ripen, the flavor deepens and more starch is converted into sugar.) Serve the bread with spreadable butter or cream cheese. And it’s worth noting that whole loaves, wrapped well, freeze nicely, too.