Ingredients:

  • ½ cups (about 3–4 large) very ripe bananas, mashed
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • large eggs, lightly beaten
  • teaspoon vanilla extract
  • ¾ cups (210 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a standard 9x5 inch loaf tin with parchment paper, ensuring an overhang for easy lifting.
  2. In a large bowl, combine the mashed bananas, melted butter, beaten eggs, and vanilla extract. Whisk until just incorporated.
  3. In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until thoroughly combined.
  4. Pour the dry mixture into the wet mixture. Use a rubber spatula to gently fold the ingredients together. Stop mixing the moment you no longer see streaks of dry flour—do not overmix.
  5. If using, gently fold in the chopped nuts.
  6. Pour the batter evenly into the prepared loaf tin and smooth the top lightly.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the centre comes out with only a few moist crumbs attached. Tent loosely with foil if the top browns too quickly.
  8. Let the bread cool in the tin for 10 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely before slicing.