Blend the dry ingredients together in a large bowl ( flour, baking powder, sugar)
Peel and mash the bananas and add to the dry ingredients
Add remaining liquid ingredients and start mixing
Add water as necessary to achieve the desired quick bread consistency. The amount of water will depend upon the initial consistency of the bananas and their size. The video shows this better. The mix shouldn’t be liquidy but should be able to slump out of the bowl into the pan in a mass.
Put the batter into a silicon loaf pan or a standard loaf pan you’ve buttered and floured to keep the loaf from sticking.
After 40 minutes, check the loaf with a toothpick for doneness. When the toothpick comes out without any batter sticking it is done. Return to the oven if necessary until the toothpick test showes it is done