This is for just one loaf pan, about 5-6 cups of batter.

Conversions for larger pans:

"full" hotel pan (20.75" x 12.75" with 4" depth, ~44 cup capacity): 8x ingredients (can do 7x if concerned about overflow, it does rise)
"two-thirds" hotel pan (12" x 13.33" with 4" depth, ~30 cup capacity): 4x ingredients
"half" hotel pan (12" x 10" with 4" depth, ~21 cup capacity): 3x ingredients
double loaf pan: 2x ingredients

Preheat oven 350 degrees F and grease pans.

Ingredients

wets

1.5c fruit/veg puree (can be blended from frozen or room temp; can also be prepared puree such as apple butter or pie mix but sugar should be reduced in this case)
equivalent of 2 eggs (either [1-2tbsp chia seed + 1 tbsp cornstarch powdered in spice grinder and mixed with 0.5c water/milk] or [another 0.5c puree + 1tbsp cornstarch] or [~6tbsp aquafaba])
0.5c oil
0.5c sugar
spices of choice (for banana bread, I like vanilla, coriander and ginger, but feel free to do whatever)

In a smaller bowl, mash/puree your fruit/vegetable and then mix in all the wets. (sugar included bc its easier this way, trust me)
Whisk drys very well in a bowl large enough to hold the entire batter.
Pour wets in drys and mix gently until there are no dry parts. (folding > beating)
Pour in greased pan and bake for 50min. Check for doneness with something long like a chopstick (you want it to come out clean, if the bottom is goopy it's not done), cook at 15min intervals until done. If the top is browned but the bottom needs more cooking, cover loosely with foil.
Let cool uncovered at least 10 minutes (longer for larger pans). Don't try to cut before it has had this rest. If freezing or refrigerating, let cool completely before covering and storing.