Preheat and prep the pan. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.

Mash the bananas. In a large bowl, peel and mash the bananas with a fork until mostly smooth. A few small lumps are fine.

Stir in the wet ingredients. Add the melted butter, brown sugar, eggs, and vanilla. Whisk until combined and glossy.

Combine the dry ingredients. In a separate bowl, whisk flour, baking soda, salt, and cinnamon. This helps distribute the leavening evenly.

Mix gently. Add the dry ingredients to the wet mixture. Stir with a spatula just until you no longer see dry flour. Do not overmix.

Fold in extras. If using nuts or chocolate chips, fold them in with a few gentle strokes.

Fill the pan. Pour the batter into the prepared pan. For a pretty top, lay a halved banana cut-side up on the batter or sprinkle coarse sugar.

Bake. Bake for 50–60 minutes. Start checking at 50 minutes. It’s done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.

Cool properly. Let the loaf cool in the pan for 10–15 minutes. Lift it out and cool on a rack for at least 45 minutes before slicing. This sets the crumb.

Slice and enjoy. Use a serrated knife for neat slices. Serve warm or at room temperature.