Ingredients:

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper with an overhang.
  2. If using nuts, briefly toast them in a dry pan over medium heat until fragrant (about 3-4 minutes). Set aside to cool completely.
  3. In a medium bowl, thoroughly mash the ripe bananas with a fork until mostly smooth but still slightly chunky.
  4. Add the melted butter, beaten eggs, and vanilla extract to the mashed bananas. Whisk gently until just combined.
  5. In a separate, larger bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Ensure the leavening agent is evenly distributed.
  6. Pour the wet banana mixture into the dry ingredients. Using a rubber spatula, fold them together only until no streaks of dry flour remain. Do not overmix; a few lumps are fine.
  7. Gently fold in the toasted nuts. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes. Insert a wooden skewer into the centre; it should come out clean or with a few moist crumbs attached.
  9. Let the bread cool in the pan for 10 minutes before carefully lifting it onto a wire rack to cool completely before slicing.