Banana Bread

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2. In a large bowl, mash the overripe bananas with a fork until smooth.

3. Stir in the melted butter, sugar, eggs, vanilla extract, and cinnamon.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually add the dry ingredients to the banana mixture, stirring just until combined.

6. If using, fold in the chopped walnuts.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For a healthier version, substitute half of the butter with Greek yogurt or applesauce.

The bread can be stored at room temperature for 2-3 days or in the fridge for up to a week.

This recipe can be easily doubled to make two loaves.

If you prefer a sweeter bread, add 1/2 cup of chocolate chips to the batter.