Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Wet Ingredients

• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs, beaten
• 3-4 ripe bananas, mashed (about 1 1/2 cups)
• 1 teaspoon vanilla extract

Optional Add-ins

• 1/2 cup chopped walnuts or pecans
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

2. Mix dry ingredients - In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

3. Combine wet ingredients - In another bowl, mix the melted butter and sugar until well combined. Add the beaten eggs, mashed bananas, and vanilla extract. Stir until smooth.

4. Combine wet and dry - Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Don’t overmix - a few lumps are okay.

5. Add optional ingredients - If using nuts or chocolate chips, fold them in now.

6. Bake - Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips

• The riper the bananas, the better! Look for bananas with lots of brown spots.
• Don’t overmix the batter - this can make the bread tough.
• If the top is browning too quickly, tent it with aluminum foil during the last 15 minutes of baking.
• Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.