Mash the bananas in a large mixing bowl until mostly smooth.

Whisk in the eggs, brown sugar, canola oil, and vanilla extract until roughly combined.

In another bowl, whisk together the cake flour, baking powder, baking soda, salt, and all the spices.

Alternate adding the dry mix and wet ingredients stirring gently. Stop as soon as no flour streaks remain — don't overmix.

Pour the batter into a greased and lined loaf tin. Bake at 190°C (374°F) for 45–50 minutes.

Insert a toothpick into the centre — it should come out clean or with a few dry crumbs. The top should be deep golden brown and spring back when pressed.

Let the loaf sit in the tin for 5 minutes, then wrap it with cling wrap to lock moisture.

Let it cool completely before slicing.