3 ripe bananas, mashed

1/3 cup melted butter

3/4 cup granulated sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 1/2 cups all-purpose flour

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

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Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
In a large bowl, mash the bananas until smooth and stir in the melted butter.
Mix in the sugar, beaten egg, and vanilla extract until combined.
Sprinkle the baking soda and salt over the mixture and stir gently.
Add the flour and mix just until combined, avoiding overmixing.
Fold in nuts or chocolate chips if using.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Use very ripe bananas with brown spots for best flavor and moisture.

If the top browns too quickly, loosely cover with foil.

Do not overmix the batter to keep the bread tender.

Can be baked as muffins with a shorter bake time.