Peel the bananas and place them in a large mixing bowl. Mash them well using a fork until smooth, leaving just a few small lumps for texture.
Add the melted butter to the mashed bananas and stir until combined. Then mix in the sugar, eggs, and vanilla extract
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Mixing the dry ingredients first ensures the baking soda spreads evenly, preventing any bitter spots.
Gently add the dry ingredients to the wet mixture. Stir just until you don’t see any streaks of flour — no overmixing! The secret to soft banana bread is keeping the batter light and airy.
If you’re adding nuts or chocolate chips, fold them in now.
Grease a 9×5-inch loaf pan with butter or non-stick spray. Pour the batter in and smooth the top with a spatula. For a bakery-style look, slice one extra banana lengthwise and lay it on top before baking — it gives the bread a golden, caramelized finish.
Preheat your oven to 350°F (175°C) and bake the loaf for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
