Banana Bread

Method

1. Preheat oven to 175°C (350°F). Grease a 9x5-inch loaf pan or line with parchment.
2. In a large bowl, mash the bananas thoroughly with a fork. Stir in the melted butter.
3. Add the sugar, egg, and vanilla. Mix until combined.
4. Sprinkle the flour, baking soda, salt, and cinnamon over the wet mixture. Stir gently until just combined — a few lumps are fine. Fold in the nuts if using.
5. Pour into the prepared pan.
6. Bake 55-65 minutes until a toothpick comes out clean and the top is golden brown. If the top browns too fast, tent loosely with foil for the last 15 minutes.
7. Cool in the pan 10 minutes, then turn out onto a wire rack.
8. *Storage:** Wrapped tightly at room temperature for 3-4 days. Refrigerator for 1 week. Freezes beautifully (sliced or whole) for up to 3 months.