Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang.
- In a large bowl, thoroughly mash the ripe bananas. Add the melted butter, eggs, packed brown sugar, and vanilla. Whisk until just combined and smooth.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly distributed.
- Gently pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together just until no streaks of dry flour remain. Do not overmix; a few small lumps are acceptable.
- If using, gently fold in the chopped nuts.
- Scrape the batter into the prepared loaf pan and level the top gently with the spatula.
- Bake for 55 to 65 minutes. Test for doneness by inserting a wooden skewer into the centre; it should come out clean or with a few moist crumbs attached.
- Allow the bread to cool in the pan for 10 minutes, then carefully lift it out onto a wire rack to cool completely before slicing for the best texture.