Preheat your oven to 175°C (350°F) and grease a loaf pan. I first started making this banana bread after my bananas went too brown once, and now I actually wait for it to give the best flavour
Mash the bananas in a bowl until mostly smooth, leaving a few chunks for texture.
Stir in the melted butter, brown sugar, eggs, and vanilla, mixing until it all blends into a smooth, creamy batter.
In another bowl, combine the flour, baking soda, and salt, then gently fold them into the banana mixture just until combined. Overmixing makes the bread heavy.
Fold in nuts or chocolate chips if you want extra crunch or sweetness.
Pour the batter into the prepared pan and spread it evenly with a spatula so it bakes level.
Bake for 50–55 minutes on the middle rack until a toothpick poked in the centre comes out clean or with a few crumbs.
Cool the loaf in the pan for about 10–15 minutes, then lift it out and let it rest on a rack before slicing. Cutting too soon makes it crumble.
