Step 1:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.

Step 2:

In a large bowl, mash the ripe bananas with a fork or potato masher until smooth, leaving some small chunks for texture. Set them aside.

Step 3:

In another bowl, whisk together the flour, baking soda, and salt. This will ensure that the dry ingredients are evenly distributed.

Step 4:

In a separate mixing bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5:

Gradually add the dry ingredients to the wet ingredients, alternating with the mashed bananas. If you’re using sour cream or buttermilk, add it here for extra moisture. Mix until just combined—don’t overmix, as this can lead to dense banana bread.

Step 6:

Fold in any optional add-ins, such as chopped walnuts or chocolate chips, for added texture and flavor.

Step 7:

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 8:

Once baked, allow the banana bread to cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.