Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang on the sides to easily lift the bread out after baking. Alternatively, thoroughly grease the pan with butter or cooking spray.

Gather all ingredients and bring cold items (like eggs) to room temperature for better mixing and more consistent results.

Step 2: Mash the Bananas

Peel your overripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them until mostly smooth with just a few small chunks remaining for texture. You should have approximately 1½ cups of mashed banana.

The riper your bananas (think brown spots or completely brown), the sweeter and more flavorful your bread will be. Those dark bananas might look past their prime, but they're actually perfect for baking!

Step 3: Mix the Wet Ingredients

Add the melted butter to your mashed bananas and stir well to combine. Next, add the sugar, eggs, and vanilla extract, whisking until everything is thoroughly incorporated. The mixture should be relatively smooth with a consistent texture.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). This ensures the leavening agent and salt are evenly distributed throughout the flour, which contributes to even rising and flavor.

Step 5: Create the Batter

Add the dry ingredients to the wet mixture and fold gently with a spatula. Mix just until no dry flour is visible—overmixing will develop too much gluten, resulting in tough banana bread. The batter should look a bit lumpy but cohesive.

If you're using any add-ins like nuts or chocolate chips, fold them in now with just a few strokes.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with your spatula. For extra visual appeal and sweetness, you can place a halved banana on top or sprinkle with a tablespoon of brown sugar.

Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, loosely cover it with aluminum foil after about 30-40 minutes of baking.

Step 7: Cool and Store

Allow the banana bread to cool in the pan for 10-15 minutes, then use the parchment paper to lift it out onto a cooling rack. Let it cool completely for at least an hour before slicing—this crucial step allows the texture to set properly.

Once completely cool, store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.