Ingredients:

  • 1 ½ cups very ripe mashed bananas (about 3-4 large)
  • ½ cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour, spooned and levelled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup chopped walnuts or chocolate chips (optional mix-ins)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, ensuring there is an overhang for easy removal.
  2. In a large bowl, vigorously mash the ripe bananas until mostly smooth but still retaining some small lumps for texture.
  3. Add the slightly cooled melted butter, eggs, both sugars, and vanilla extract to the mashed bananas. Whisk until just combined—avoid over-whisking.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon until uniform.
  5. Gently pour the dry mixture into the wet mixture. Using a spatula, fold just until no streaks of dry flour remain. Stop mixing immediately to ensure a tender crumb.
  6. If using, gently fold in the chopped nuts or chocolate chips.
  7. Scrape the batter into the prepared loaf pan, smoothing the top gently. Bake for 55–65 minutes.
  8. The bread is done when a skewer inserted into the centre comes out clean or with only moist crumbs attached. If the top browns too quickly, loosely tent it with foil for the final 15 minutes.
  9. Let the bread cool in the pan for 10 minutes before using the parchment overhang to lift it onto a wire rack to cool completely before slicing.