Directions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and lump-free.
Add the melted unsalted butter to the mashed bananas and mix until well combined.
Stir in the granulated sugar, large egg, and vanilla extract. Mix until the ingredients are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
If desired, fold in the chopped walnuts or pecans for added texture and nutty flavor.
Pour the banana bread batter into the prepared loaf pan, spreading it out evenly.
Optional: Top the batter with additional banana slices for a decorative touch.
Bake the banana bread in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
If the top of the banana bread starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Once the banana bread is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes.
Carefully remove the banana bread from the pan and transfer it to a wire rack to cool completely.
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