Combine wet ingredients in a large bowl (if using a stand mixer, use the mixer bowl.) Let stand at least 10 minutes, allowing the yeast to activate.
Whisk together all dry ingredients besides the banana in another bowl. Add mixed dry ingredients into the large bowl of wet ingredients.
Add the banana in small chunks at this stage. Mix thoroughly with the dough hook if you are using a stand mixer. If working manually, blend ingredients with a wood spoon until incorporated in a shaggy ball. (If the mix is too wet, sprinkle in flour and continue mixing; if it’s too dry, add water, a few drops at a time, and continue mixing.)
Hand kneaders, turn the shaggy dough ball out onto a floured surface and continue kneading and folding dough for 10 - 15 minutes. When you have a tacky but not sticky ball of dough, place it into an oiled bowl, cover, and let rise 1 - 1.5 hours or until doubled in size. Turn the dough ball out onto a lightly floured surface and knead for one more minute. If making a single loaf, place into a buttered can or Dutch oven. If making two loaves, divide evenly and place into two smaller buttered cans or loaf pans. Cover and allow to rise for one hour while preheating oven to 375°.Place on center rack and cook for 45 minutes to an hour, until internal temperature is 190°. Finally, remove from pan or can and cool on wire rack, man.