Preheat your oven to 350°F (175°C).

Grease a standard 9x5-inch bread pan with butter or nonstick spray for easy release.

In a medium bowl, sift together 1 ½ cups of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and (if desired) ½ teaspoon ground cinnamon.

Mix thoroughly to evenly distribute the leavening agent and prevent clumping.

In a separate, larger bowl, mash 3 to 4 ripe bananas until they form a smooth puree.

Add ½ cup of melted unsalted butter to the mashed bananas.

Stir in 1 cup of firmly packed brown sugar.

Blend in 2 large, lightly beaten eggs and 1 teaspoon of vanilla extract.

Whisk until the mixture is smooth and well combined.

Gently fold the dry ingredients into the wet mixture using a spatula.

Stir slowly until no dry flour remains. Avoid overmixing to keep the loaf tender.

If using optional ingredients (½ cup chopped walnuts or chocolate chips), fold them in at this stage.

Pour the batter into the greased bread pan, using a spatula to scrape every bit from the bowl for an even spread.

Place the pan in the preheated oven and bake for 60 to 65 minutes.

Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.

Remove the pan from the oven and let the banana bread sit for about 10 minutes.

Carefully transfer the loaf onto a wire rack to cool completely.

Cooling allows the flavors to settle and the texture to firm up before slicing and serving.